Dark chocolate flavors are made even better with the addition of the Garam Masala Blend in this rich and elegant cake. Our True Cinnamon Quill and Ginger Powder deliciously spice the cranberry sauce served with Ganache as a wonderful topping for this moist chocolate cake. It's a truly delightful dessert for any holiday or special occasion.
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
2 1/2 tsp Garam Masala
1/2 cup cocoa
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup buttermilk
2 tsp vanilla extract
1 cup dark chocolate chips
1/2 cup fresh cranberries, chopped
Directions: Cake-Preheat oven to 350 degrees. Oil and flour the insides of a standard size bundt pan. Mix together the flour, sugar, baking soda, salt, and spice. Set aside. In a saucepan, melt the butter over medium heat and then whisk in the oil, cocoa and water. Continue to whisk this mixture until it just comes to a boil. Remove from heat and pour the hot mixture into the flour mixture and stir to combine. Add the vanilla, buttermilk and eggs and blend until fully incorporated. Fold in the chocolate chips and cranberries. Pour the batter in the prepared pan and bake in the preheated oven for 45 minutes or until a knife inserted into the center comes out clean. Let the cake cool on a rack and turn it onto a serving plate after cooled. Serve topped with Ganache and Cranberry Sauce (below).
Ingredients & Directions For Cranberry Sauce:
2 cups fresh cranberries; Zest and Juice from one orange; 2 Tblspns water; 1/4 cup sugar; 1 True Cinnamon Quill; 1/2 tsp Ginger Powder. Cook all of the sauce ingredients in a saucepan over medium heat until thickened. Remove from heat and remove the Quill.
Ingredients & Directions For Ganache:
1/2 cup heavy cream; 1 cup dark chocolate chips; 2 Tblspns butter. Cook all of the Ganache ingredients in a saucepan over low heat until melted, stirring frequently.