Cranberry Chocolate Crunch Bundt Recipe: A Sweet Showstopper for Any Occasion

Welcome to a dessert lover’s dream! This Cranberry Chocolate Crunch Bundt cake is the perfect fusion of rich chocolate, tart cranberries, and crunchy almonds. It’s an easy yet stunning addition to your dessert table, guaranteed to wow guests at any gathering.

Imagine slicing into a moist, dark chocolate cake with layers of sweet cranberry milk chocolate and nutty almond crumble—pure bliss! Let me show you how to make this sensational treat step by step.

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Why You’ll Love This Recipe

A Flavor Explosion

This cake combines the bold richness of dark chocolate with the tangy sweetness of cranberries, creating a perfect harmony of flavors. The addition of chopped almonds brings a satisfying crunch to every bite.

Visually Stunning

The Bundt tin gives this cake its striking shape, while the cranberry chocolate shards and glossy chocolate ganache take it to the next level of elegance. Perfect for holidays, birthdays, or any time you want to impress.

Easy to Make

Though it looks elaborate, this recipe is surprisingly straightforward. With simple, pantry-friendly ingredients and easy steps, you can whip up this masterpiece in no time.

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Ingredients

• 400g dark chocolate, divided
• 200g unsalted butter
• 6 eggs
• 250g dark brown sugar
• 1 tsp natural vanilla extract
• 375g self-raising flour
• 40g cocoa powder
• 300g sour cream, stirred until smooth
• 200g cranberry milk chocolate, divided
• 100g dry-roasted almonds, finely chopped
• 75g dried cranberries, chopped
• 100ml cream

Tools You’ll Need

• 2½L Bundt tin
• Electric mixer with whisk attachment
• Heatproof bowl
• Saucepan for a double boiler
• Sieve
• Spatula
• Wire rack
• Serving platter

Ingredient Substitutions and Additions

• Replace sour cream with Greek yogurt for a lighter texture.
• Swap cranberry milk chocolate with white or dark chocolate chips for a flavor twist.
• Add a pinch of cinnamon or orange zest for a holiday-inspired flavor boost.
• Use pecans or hazelnuts instead of almonds for a unique crunch.

How to Make Cranberry Chocolate Crunch Bundt

Step 1: Prepare Your Ingredients

Preheat your oven to 170°C (338°F). Butter and flour your Bundt tin thoroughly to ensure the cake releases easily after baking.

Step 2: Melt Chocolate and Butter

Combine 300g of the dark chocolate and butter in a heatproof bowl. Place it over a saucepan of barely simmering water and stir until smooth. Set aside to cool slightly.

Step 3: Whip the Eggs and Sugar

In the bowl of an electric mixer, beat the eggs, dark brown sugar, and vanilla extract on high speed for 10 minutes. The mixture should double in volume and turn pale and fluffy.

Step 4: Combine Wet and Dry Ingredients

Sift together the self-raising flour and cocoa powder. Gently fold the melted chocolate mixture, sour cream, and flour mixture into the whipped eggs, creating a smooth batter.

Step 5: Layer the Batter and Crumble

Spoon ¼ of the batter into the prepared Bundt tin. Finely chop 100g of the cranberry chocolate and mix with the chopped almonds and cranberries. Sprinkle one-third of this crumble mixture over the batter. Repeat the process, ending with a layer of batter.

Step 6: Bake to Perfection

Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool in the tin for 5 minutes, then invert onto a wire rack to cool completely.

Step 7: Make the Ganache

Finely chop the remaining dark chocolate. Heat the cream until it begins to boil, then pour it over the chocolate. Whisk until smooth and glossy.

Step 8: Assemble and Garnish

Pour the ganache over the cooled cake, letting it drip down the sides. Break the remaining cranberry chocolate into shards and press them into the cake for a stunning garnish.

Serving Suggestions

This cake pairs beautifully with:

• A scoop of vanilla ice cream
• Freshly brewed coffee or espresso
• A dollop of whipped cream

Storage Tips

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze it (without the ganache) for up to three months.

Frequently Asked Questions

Can I use frozen cranberries instead of dried cranberries?
Yes, but be sure to thaw and pat them dry to avoid adding extra moisture to the batter.

What if I don’t have a Bundt tin?
You can use a regular round or loaf cake tin, but the baking time may vary.

How do I avoid the cake sticking to the Bundt tin?
Ensure the tin is well-greased and floured, paying special attention to all the ridges and edges.

More Delicious Desserts to Try

Looking for more festive dessert ideas? Check out these recipes:

• Candy Cane Shortbread Cookies: A Festive Delight
• White Christmas Mousse Cake: A Magical Festive Dessert
• Our Cherry and Almond Roulade Recipe: A Show-Stopping Dessert for Any Occasion

Let’s Connect!

I’d love to see your Cranberry Chocolate Crunch Bundt creations! Share your photos on Pinterest and tag us for a chance to be featured. Don’t forget to leave a review in the comments below!

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