Description
Indulge in this festive Chocolate Cranberry Christmas Cake, where rich chocolate meets tart cranberries, creating a delightful dessert perfect for holiday gatherings.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk (or milk with lemon juice)
- ½ cup vegetable oil (or melted butter)
- 1 cup fresh or dried cranberries
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together eggs, buttermilk, and vegetable oil until smooth. Pour the wet mixture into the dry ingredients and mix until just combined; be careful not to overmix.
- Fold in Cranberries and Chocolate Chips: Gently fold in cranberries and chocolate chips until they are evenly distributed throughout the batter.
- Bake Your Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about ten minutes before transferring it onto a wire rack. Slice and serve either plain or with whipped cream.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: For added flavor, consider mixing in a splash of orange zest or swapping cranberries for cherries or blueberries. Store leftover cake in an airtight container at room temperature for up to three days or freeze for up to two months.