Chocolate Cranberry Fudge Cake

 

For Thanksgiving, I made my usual, beloved cranberry sauce, but the Little Prince wanted to taste the famous canned cranberry sauce from Ocean Spray, so I bought that too. Of course, we had leftovers of each after the meal, so I froze them for a while, then came across this recipe for a chocolate cranberry cake that uses the canned sauce as a base! So I used my regular, fresh-berry sauce in the cake (I blitzed it with the immersion blender first because it also had orange segments), and the jellied canned sauce in the frosting. This was really good, and it’s a great way to use up those leftovers! 

For the cake 

2/3 cup semi-sweet chocolate chips 

½ cup lactose-free butter or margarine 

1 oz unsweetened chocolate 

1 cup Ocean Spray® Whole Berry Cranberry Sauce (see above) 

½ cup sugar 

2 large eggs 

1 tsp. vanilla 

¼ cup all-purpose flour

½ tsp. baking powder 

1 pinch of salt 

For the glaze 

¼ cup lactose-free whipping cream 

½ cup semi-sweet chocolate chips 

¼ cup Ocean Spray® Jellied Cranberry Sauce 

For the cake 

Preheat oven to 325 °F. Line an 8-inch round cake pan with foil (I just used wax paper on the bottom). Coat foil with cooking spray. Dust the pan with cocoa and tap to remove excess. 

Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute (I did this in a double-boiler). Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. 

Add cranberry sauce and sugar; mix well. Add eggs and vanilla; mix well. 

In a small bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until combined. Pour batter in prepared pan. 

Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes, then refrigerate 1 hour or until cold. 

For the glaze 

Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High (I also did this in a double-boiler). Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well. 

Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. (The cake can be stored in the fridge or at room temperature.)