Wednesday, November 27, 2013

Chocolate Cranberry Cake

I know that Thanksgiving is a pie holiday, but frankly I just didn't have the patience to make a pie.  I wanted something quick, yummy, and with some element of Thanksgiving in it.  My Mom has been buying these chocolate covered goji berries recently and I really wanted to capture that lovely tart meets sweet element in a cake with cranberries instead of goji berries.  I was happy to see there were many options on the internet for cranberry chocolate cakes.  I decided to go with this recipe since it didn't call for milk and a certain someone in my life can't do the whole milk thing.  If you want to go ahead and make this cake 100% dairy free you can swap out coconut oil for the butter.
I made this cake for my Church Young Adult Group Thanksgiving potluck this weekend.  We feasted on exceptional food and enjoyed each others company.  I sure do love all the get together's that happen during the Holiday season. : )  This cake was a big hit and I was barely able to sneak away an extra piece for my Monday lunch dessert...sure glad I did though because the cake tastes even better today!

Chocolate Cranberry Cake with Chocolate Glaze

Adapted from Moosewood Cookbook New Classics
Makes 1 8-inch cake
1 1/2 cups flour (you can use all white, or half whole-wheat pastry and half white)
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup canola, safflower, or vegetable oil
1 cup chilled brewed coffee
2 teaspoons vanilla
2 teaspoons cider vinegar
1 cup cranberries tossed with 2 tablespoons sugar
Chocolate Icing (recipe follows)
Preheat over to 375°F. Oil an 8-inch cake pan, then dust with cocoa powder - not flour. 
In a medium bowl, combine the flour, cocoa, baking soda, salt, and sugar. Whisk together to break up any clumps in the cocoa.
In a second medium bowl, combine the oil, coffee, and vanilla. Pour the wet ingredients into the dry and mix together until smooth. Stir in the cranberries.
Add the vinegar and stir – you’ll see light swirls of fizz form as the vinegar and baking soda react. Immediately, pour the batter into the pan. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean.
Take the cake out of the oven and cool 15 minutes then Remove from pan.  When cool, frost with the chocolate glaze.
6 ounce(s) quality semisweet chocolate, coarsely chopped
1/2 stick(s) (1/4 cup) unsalted butter
1 tablespoon(s) light corn syrup
1 tablespoon(s) orange liqueur or dark rum


Praise God from whom all blessings flow!

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