Mexican Chocolate Cake With Dried Cranberries

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 cup unsalted butter
• 1/2 cup dutch-process unsweetened cocoa powder
• 1 tablespoon instant coffee
• 3/4 cup water
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1/2 cup buttermilk or 1/2 cup sour cream or 1/2 cup plain yogurt
• 1 tablespoon pure vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1 cup dried cranberries
• 1/2 cup whipping cream
• 3 ounces bittersweet chocolate, finely chopped

Recipe

• 1 position a rack in the middle of the oven and preheat to 350°f (175°c).
• 2 butter and flour a 12-cup (1.5-l) bundt pan or 9-inch (22.5-cm) angel food cake pan. melt the butter over moderately low heat, then whisk in cocoa.
• 3 add water and coffee and whisk until smooth. remove from heat and let cool.
• 4 whisk in the sugar, eggs, buttermilk, and vanilla.
• 5 sift together flour, baking soda, cinnamon and salt.
• 6 add the cocoa mixture and whisk until just combined.
• 7 whisk in the cranberries.
• 8 pour the batter into the cake pan and bake cake until a toothpick inserted into the centre of the cake comes out clean, 45 - 55 minutes.
• 9 cool the cake in the pan on a rack for 10 minutes, then loosen the edges with a thin knife and invert onto a plate.
• 10 let cool.
• 11 for the glaze, bring the cream to a boil in a small pot.
• 12 remove from the heat and add the chocolate, stirring until smooth.
• 13 spoon the glaze over the top of the cake, letting it run down the sides.
• 14 keeps well for 3 days tightly wrapped. freeze for longer storage.