Dark Chocolate Cranberry Bundt Cake

• Vegetarian

• Produce

  • 1 heaping cup Cranberries, fresh or frozen
  • 1 (8 oz bag Cranberries, fresh
  • 1/2 Orange, juice of

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 5 oz Bittersweet chocolate
  • 1 Cinnamon stick
  • 3/4 cup Cocoa powder
  • 1 tsp Salt
  • 2 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 2 sticks Butter
  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1 cup Milk

• Liquids

  • 2 tbsp Water

Found on mybakingaddiction.com

Ingredients

• 2 1/4 cup all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks (1 cup) butter, room temperature
• 1 3/4 cup sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla
• 1 cup milk
• 1 heaping cup fresh or frozen cranberries, coarsely chopped
• 2 ounces dark chocolate, chopped (or use chocolate chips)
• 1/2 cup heavy cream
• 3 ounces dark chocolate, coarsely chopped
• 2 tablespoons unsalted butter
• 1 (8 oz) bag of fresh cranberries
• juice of half an orange, plus zest
• 2 tablespoons water
• 1/4 cup sugar
• 1 cinnamon stick

Directions

• For the Cake: Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan. Whisk together the flour, cocoa, baking powder, and salt. In a separate bowl, cream together the sugar and butter with an electric mixer until a thick paste forms. Beat in each egg, one at a time. When the mixture looks smooth, beat in the vanilla. With the mixer speed on low, add 1/3 of the flour mixture, mixing until combined. Add half of the milk and mix until combined. Repeat until all of the flour and milk has been added. Gently fold in the cranberries and dark chocolate pieces. Transfer mixture to prepared bundt pan. Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean. Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce. For theGanache: Set a heatproof bowl over a small saucepan of simmering water. Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat. For the Cranberry Sauce: Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick.