Ingredients for Chocolate Cranberry Fudge Cake
- Semi Sweet Chocolate Chips
- Butter
- 1 cup cranberry sauce
- ½ cup granulated sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Powder
- Whipping Cream
- Jellied Cranberry Sauce
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How to Make Chocolate Cranberry Fudge Cake
- Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with foil, leaving an overhang for easy removal.
- Spray the foil with cooking spray and dust lightly with flour.
- In a microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips in 30-second intervals, stirring until smooth.
- Stir in 1 cup of cranberry sauce until well combined.
- Add ½ cup granulated sugar and mix thoroughly.
- Add the remaining cake ingredients (see below for measurements) and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Melt 6 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Stir in 2 tablespoons of heavy cream and 1 tablespoon of cranberry sauce until smooth and glossy.
- Once the cake is completely cool, spread the glaze evenly over the top.
- Refrigerate for at least 30 minutes to allow the glaze to set before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
169g
Fat
68g
Carbs
16g
