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Mexican Chocolate Cake With Dried Cranberries Recipe

Indulge in this decadent Mexican Chocolate Cake, a delightful twist on a classic! Warm cinnamon and rich chocolate create the authentic flavors of Mexican hot chocolate, perfectly complemented by tart dried cranberries (or sour cherries!). This moist and flavorful cake is the perfect dessert for any occasion. Easy to make and even easier to love!

Prep Time 25 mins
Cook Time 65 mins
Calories 494.3 kcal
Protein 11g
Rating 5.0 (2 Reviews)
Mexican Chocolate Cake With Dried Cranberries 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Chocolate Cake With Dried Cranberries

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How to Make Mexican Chocolate Cake With Dried Cranberries

  1. Preheat oven to 350°F (175°C). Position a rack in the middle of the oven.
  2. Grease and flour a 12-cup bundt pan or a 9-inch angel food cake pan.
  3. In a medium saucepan, melt 1/2 cup (1 stick) unsalted butter over moderately low heat. Whisk in 3/4 cup unsweetened cocoa powder until smooth.
  4. Add 1 cup water and 1/2 cup strong brewed coffee. Whisk until completely smooth and combined.
  5. Remove from heat and let cool completely.
  6. In a large bowl, whisk together 1 3/4 cups granulated sugar, 2 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract.
  7. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled cocoa mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  9. Gently fold in 1 cup dried cranberries.
  10. Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the glaze: In a small saucepan, bring 1 cup heavy cream to a boil. Remove from heat and add 6 ounces of finely chopped semi-sweet chocolate. Stir until smooth and glossy.
  13. Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.
  14. Store tightly wrapped at room temperature for up to 3 days. Freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

170g

Fat

75g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Easy Romantic Cakes Chocolate Taste Mood Sweet 4 Hours Or Less