Mercy! This was one decadent chocolate fudge cake. It is rich, with full on chocolate flavor, a nice touch of cranberry, dense and ultra moist. A very special occasion festive cake.
What is really nice about this cake is it is super easy to put together, and can be made the day before. I used this recipe here as a guideline, and changed up the method- it easily converted to gluten free – always a bonus in this household.
2/3 cup semi-sweet chocolate chips
1/2 cup butter
1 ounce unsweetened chocolate
1 cup whole berry cranberry sauce
1/2 cup of organic coconut palm sugar
2 large eggs
1 tsp. vanilla
1/4 cup Gluten Free flour: to a 1/4 cup measuring cup add 1 1/2 Tblsp. sorghum flour, then top it up with tapioca starch. (brown rice flour instead of sorghum flour should work as well)
1/2 tsp. Gluten Free baking powder
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup jellied cranberry sauce
Preheat the oven to 325 degrees. Line an 8 inch round cake pan with tin foil. Coat the foil with cooking spray, and lightly dust with sweet rice flour.
In a small saucepan on low heat, melt the butter, and 2/3 cup chocolate chips stirring until smooth.
Stir in the cranberry sauce and sugar mixing well. Whisk the eggs in a separate bowl. Add in the vanilla, flour, baking powder, and the eggs mixing until a smooth batter forms. Pour into the prepared pan and bake for 1 hour. At the hour mark, insert a toothpick into the center – it is set if it comes out clean. If not it may need another 5 minutes or so.
Cool in the pan for 30 minutes then refrigerate one hour or until cold.
For the glaze, melt the cream and chocolate chips on low heat, stirring until smooth. Add in the cranberry sauce – whisk well. Turn the cake onto a flat plate and pour the glaze over the top, spreading slightly with a spoon so it runs over the edge. Chill 1 hour or until glaze is firm. Serve at room temperature with a dollop of whip cream. Pure wickedness…enjoy!