A decadent, rich chocolate bundt cake with soft, sweet cranberries, hazelnuts and a glistening ganache to top it all off.
By Simone Van Den Berg
How decadent does this look? If you’ve been following my blog for a while you might know I have a soft spot when it comes to bundt cakes. First of all for a practical reason as that hole in the middle means the cake cooks more evenly and I never have the uncooked issues, which I sometimes have with a regular cake (due to my impatient manner ofcourse!)
- 3 eggs
- 150 gr (5 ounces) Greek yogurt (or another thick yogurt)
- 1 tsp vanilla extract
- 1.5 cups of all purpose flour
- ½ cup of unsweetened cacao powder
- 2 tsp baking powder
- ½ tsp baking soda
- 170 gr (6 ounces) unsalted butter, softened
- 170 gr (1 packed cup) light brown sugar
- 200 gr (1 cup) granulated sugar
- 1 cup (dried) cranberries, chopped
- 1 cup of hazelnuts, toasted and chopped
- ⅓ cup orange juice
- pinch of salt
- 250 gr (8.8 ounces) dark chocolate
- 250 ml (8.4 liquid ounces or about 1 cup) heavy cream
- Preheat your oven to 190 C (375 F) and grease your bundt pan and dust with flour.
- Combine the eggs, yogurt and vanilla in a bowl and mix well.
- Combine the flour, cacao powder, baking powder, baking soda and salt in another bowl.
- Combine the butter and the sugar together in your mixing bowl and cream with an electric mixer on medium speed until fluffy, which should take about 3 minutes, scrape down the sides of the bowl once or twice where necessary.
- With the mixer turning on medium speed, pour your egg mixture into the bowl in a slow stream, again scraping down the sides where needed.
- Turn the mixer on it's lowest speed and add your flour mixture, ½ cup at the time, scraping down the sides of the bowl after each addition or when needed.
- Mix in your cranberries, your hazelnuts and the orange juice until just combined, Do not overmix.
- pour the batter into your prepared bundt pan and smooth the surface with a rubber spatula. Bake the cake until it is firma and a wooden skewer comes out clean when put into the center. This took about 50 minutes in my oven.
- Let cool for 5 minutes and then invert onto a wire rack to cool of completely.
- Make your ganache by heating the cream to just below boiling point. Pour over the chopped chocolate and stir until the chocolate is completely melted. Leave to cool and thicken before pouring it over the cake. Slice and serve!
Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.