November 12, 2010

Cranberry chocolate cake

It is the month of thanksgiving. And the grocery stores are filled with turkey and cranberry. I am not a big fan of turkey, but cranberry sauce, it is just so good. I just had to get a can, and create something. What better combination than chocolate? I invented this cranberry chocolate cake. Mind you, this cake is not sweet; it has the bitterness of dark cocoa and the sour tartness of cranberry. You may serve it with a dollop of ice-cream if you like. I just love it, as is, that bitter tangy kick!
What I used: Makes 2 - 9 inch round cakes
2 cups sugar
1-3/4 cups all-purpose flour
1 cup Cocoa powder
1 teaspoons baking powder
   1 teaspoons baking soda
½ teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
 ½ cup cranberry juice
1 can cranberry sauce
Heat the oven to 350°F. Grease and flour two 9-inch round baking pans. Sift the flour, cocoa, baking powder, baking soda and salt. Keep aside. Add eggs, oil, sugar and vanilla; beat on medium speed until fluffy. Stir in milk. Beat about a minute. Add the flour mixture. Cut and fold the batter gently. Now add the  cranberry juice. The batter will be thin. Pour batter into prepared pans.
 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  Invert the cakes. Poke it all over, with a fork. Soak it with 2to 4 tsp of cranberry juice. 

Cranberry chocolate frosting; enough to frost 2- 9 inch cakes
1/2 cup (1 stick) butter at room temperature
2/3 cup Cocoa powder
3 cups powdered sugar
1/3 cup milk
1tsp cranberry juice
3tsp cranberry sauce
Whisk the butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add very little cranberry juice and the sauce. This makes 2 cups frosting. Spread the frosting on the cooled cake. You may add a spoon of plain cranberry sauce on top of it.