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Chocolate Cranberry Cake with Chocolate Icing

Chocolate Cranberry Cake with Chocolate Icing

Image credit to: Boston Organics

Ingredients

  • 1 1/2 cups flour
  • 1/3 cup Equal Exchange cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup canola or vegetable oil
  • 1 cup chilled brewed coffee
  • 2 teaspoons vanilla extract
  • 2 teaspoons cider vinegar
  • 1 cup cranberries tossed with 2 tablespoons sugar, or 1 cup homemade cranberry sauce
For the Icing:
  • 1/2 cup finely chopped Equal Exchange chocolate chips
  • 1/4 cup sugar
  • 2 tablespoons room-temp butter (or coconut oil)
  • 1/4 cup water

Recipe

Preheat oven to 375°F. Oil an 8-inch cake pan, then cut a circle of parchment and place it on the bottom. Oil that too.

In a medium bowl, combine the flour, cocoa, baking soda, salt, and sugar. Whisk together to break up any clumps in the cocoa.

In a second medium bowl, combine the oil, coffee, and vanilla. Pour the wet ingredients into the dry and mix together until smooth. Stir in the cranberries or cranberry sauce.

Add the vinegar and stir - you'll see light swirls of fizz form as the vinegar and baking soda react. Immediately, pour the batter into the pan. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean. If the cake is still liquid in the middle after 40 minutes, cover loosely with foil and bake for another 10-15 minutes, checking at 5 minute intervals.

Take the cake out of the oven and cool completely on a rack. When cool, frost with the chocolate icing. To make icing: combine all ingredients in a microwave-safe bowl and heat at 20-second intervals until the chocolate is just melted. Stir until thickened and smooth but no more, otherwise you risk turning the icing grainy.

Tested and Approved by Boston Organics (Brittany Roberts)

Associated Add-on Products