Description
This delicious, rich Chocolate Cranberry Fudge Cake uses canned cranberries and gluten free flour to make an easy decadent dessert.
Ingredients
Units
Scale
For the Cake
- 2/3 cup Chocolate Chips
- 1/2 cup Butter
- 1 oz Baking Chocolate
- 1/2 cup Sugar
- 1 cup Whole Canned Cranberries (save the rest for the glaze)
- 2 Eggs
- 1 tsp Vanilla
- 1/4 cup Gluten Free Flour
- 1/2 tsp Baking Powder
For the Glaze
- 1/4 cup Whipping Cream
- 1/2 cup Chocolate Chips
- 1/4 cup Pureed Canned Cranberries
Instructions
- Prepare an 8″ round baking pan. Cover with foil and coat with gluten free flour or cocoa powder.
- Put the chocolate chips, baking chocolate and butter into a microwave safe mixing bowl. Microwave on high for 60 seconds, stir and microwave for 20 more seconds.
- Add the sugar, cranberries, eggs and vanilla. Whisk until thoroughly combines.
- Add the flour and baking powder. Mix well.
- Pour the batter into the prepared baking pan.
- Bake at 325° for 40 to 50 minutes. Insert a toothpick into the center of the cake after 40 minutes. If it comes out with wet batter on it, return the cake to the oven for another 5 minutes. Repeat the toothpick test to test for doneness.
- Set the cake on a cooling rack for 30 minutes. Then put it in the refrigerator for an hour.
- When the cake has cooled, loosen the foil from the pan edges, put a plate upside down over top of the pan and flip the whole thing over. Carefully remove the foil from the top of the cake.
- Make the glaze. Put the chocolate chips and whipping cream in a small microwave safe mixing bowl. Microwave for one minute and stir until smooth.
- Put the remaining cranberries in a blender and puree until smooth. Add the cranberry puree to the chocolate and cream mixture and mix well.
- Pour the glaze onto the middle of the cake. With a silicone or rubber spatula work the glaze around the top of the cake and let it run down the sides.
- Refrigerate the cake for another hour. Decorate with edible flowers and serve.
