Description
A rich and decadent dark chocolate cake studded with tart cranberries and topped with smooth truffle frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries
- 8 oz dark chocolate (70% cocoa)
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Beat sugars, eggs, oil, and vanilla until smooth. Alternate adding dry ingredients and buttermilk.
- Fold in cranberries. Pour batter into prepared pan and bake for 35-40 minutes.
- Cool cake completely. Melt dark chocolate with heavy cream for truffle frosting.
- Spread frosting over cooled cake. Chill for 30 minutes before serving.
Notes
- Use high-quality dark chocolate for best results.
- If using frozen cranberries, do not thaw before adding to batter.
- Cake can be stored in refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American