Prepare to embark on a culinary journey that combines the rich, decadent world of chocolate with the vibrant, tangy burst of cranberries and the zesty essence of orange. This Cranberry Chocolate Orange Cake is not just a dessert – it's an experience that will transform your ordinary baking routine into an extraordinary flavor adventure. Whether you're looking to impress guests, treat yourself to a luxurious slice of heaven, or simply explore a unique twist on traditional cake recipes, this show-stopping dessert promises to tantalize your taste buds and elevate your baking game.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1/2 cup orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring sides are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. Whisk to combine and ensure no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and orange juice until fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the fresh cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or prepare a simple orange glaze by mixing powdered sugar with orange zest and a little orange juice to drizzle over the cooled cake.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Fresh Cranberries are Key: Use fresh, plump cranberries for the best flavor and texture. If using frozen, do not thaw before adding to the batter.
- Check for Doneness: Use the toothpick test – insert it into the center of the cake, and it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Optional Flavor Boost: Enhance the cake's flavor by adding a touch of orange zest to the batter or creating a complementary orange glaze.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
