Cranberry Chocolate Fudge Bundt by @crumbs.and.caramel ✨
This moist chocolate fudge cake is not just a pretty face but has real depth of flavor. The chocolate is enhanced by adding hot coffee and some almond extract. The addition of tart, juicy cranberries balance out the sweetness. Top with chocolate ganache and candied cranberries, or enjoy it's naked deliciousness!
1 cup fresh cranberries, coarsely chopped
1 tbsp unsweetened cocoa powder plus some for sifting into pan
3 cups all-purpose flour
2 3/4 cup white sugar
1 1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup non-dairy milk
1 cup neutral oil
1/4 cup white vinegar
1 tsp almond extract
1 1/2 cups fresh hot coffee or Americano
Preheat oven to 350 degrees F. Grease a bundt pan and dust with sifted cocoa powder.
In a small bowl, sift 1 tbsp of cocoa powder over the chopped cranberries. Toss to coat. Set aside.
In a large bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk the non-dairy milk, oil, vinegar, and almond extract. Add the liquid ingredients to the dry ingredients and pour in the hot coffee. Whisk together just until combined. Add the cranberries being careful not to over mix.
Add the batter to the bundt pan and bake for 65-75 minutes, or until a toothpick inserted comes out mostly clean or a few cooked crumbs stuck to it. Let the cake cool for at least 30 minutes before removing from the pan. Enjoy!