Ingredients for Outrageous Chocolate Cranberry Fudge Cake
- Semi Sweet Chocolate Chips
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup unsweetened chocolate, chopped
- Whole Berry Cranberry Sauce
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 1/2 teaspoons baking powder
- Whipping Cream
- Jellied Cranberry Sauce
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How to Make Outrageous Chocolate Cranberry Fudge Cake
- Preheat oven to 325°F (160°C). Grease and flour an 8-inch round cake pan.
- In a large microwave-safe bowl, combine 1 1/3 cups chocolate chips, butter, and unsweetened chocolate. Microwave on high for 1 minute, then stir until smooth.
- Microwave in 30-second intervals, stirring after each, until chocolate is completely melted and smooth.
- Stir in 1/2 cup cranberry sauce and 1 cup of sugar until well combined.
- Add eggs and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
- While cake is cooling, prepare the glaze: In a medium microwave-safe bowl, combine heavy cream and the remaining 2/3 cup chocolate chips.
- Microwave on high for 1 minute, then stir until smooth. Microwave in 30-second intervals, stirring after each, until chocolate is completely melted and smooth.
- Stir in the remaining 1/2 cup cranberry sauce until well combined.
- Once the cake is completely cool, pour glaze over the top, allowing it to drip down the sides.
- Refrigerate for at least 1 hour, or until glaze is set.
- Store at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
226g
Fat
99g
Carbs
21g
