Indulge in the rich, decadent flavors of this chocolate cranberry apple cake that beautifully combines the deep richness of chocolate with the tart sweetness of cranberries and the fresh crunch of Granny Smith apples. This moist, tender cake showcases the perfect balance of flavors that make it an ideal dessert for autumn gatherings, holiday celebrations, or any time you crave a sophisticated treat that’s surprisingly easy to make.
What sets this chocolate cranberry apple cake apart is its unique combination of textures and flavors. The jellied cranberry sauce adds bursts of tangy sweetness throughout the moist chocolate crumb, while freshly grated apples provide a subtle tartness and delightful texture contrast. Topped with a glossy chocolate glaze that cascades beautifully down the sides, this cake is as visually stunning as it is delicious.
Ingredients
For the Cake:
- 1 cup (240ml) milk
- 2 large eggs
- 2 tablespoons (30ml) pure vanilla extract
- 1/4 cup (60ml) vegetable oil
- 1 3/4 cups (350g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1 cup (85g) cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (240g) jellied cranberry sauce
- 2 Granny Smith apples, peeled and grated (about 300g)
For the Chocolate Glaze:
- 6 ounces (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- 2 tablespoons (30ml) light corn syrup
Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Generously spray a 9-inch (23cm) round cake pan or bundt pan with non-stick cooking spray, ensuring all surfaces are well coated. For extra insurance against sticking, you can also dust the pan lightly with cocoa powder after spraying.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the milk, eggs, pure vanilla extract, vegetable oil, and granulated sugar. Use a wooden spoon or electric mixer on medium speed to blend these ingredients until they are well combined and the mixture is smooth. The sugar should be mostly dissolved, and the mixture should have a light, uniform consistency.
Step 3: Prepare and Add Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Sifting ensures there are no lumps and helps create a lighter cake texture. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 4: Fold in Fruit Components
Add the jellied cranberry sauce to the batter, breaking it up slightly with your spoon as you fold it in. The cranberry sauce will create beautiful pockets of flavor throughout the cake. Next, fold in the freshly grated Granny Smith apples, distributing them evenly throughout the batter. The apples will add moisture and a subtle tartness that complements the chocolate beautifully.
Step 5: Bake the Cake
Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The cake should spring back lightly when touched in the center.
Step 6: Cool the Cake
When the cake is done baking, remove it from the oven and allow it to cool in the pan for exactly 15 minutes. This brief cooling period helps the cake set while preventing it from sticking to the pan. After 15 minutes, carefully turn the cake over onto a serving plate or cake stand. Allow the cake to cool completely for at least 1 hour before glazing.
Step 7: Prepare the Chocolate Glaze
Once the cake has cooled for the full hour, prepare the chocolate glaze. In a microwave-safe bowl, combine the heavy whipping cream, semi-sweet chocolate chips, and light corn syrup. Microwave the mixture on high power for 1 minute, then remove and stir vigorously until the mixture becomes silky smooth and glossy. If the chocolate hasn’t completely melted, microwave in additional 15-second intervals, stirring between each interval.
Step 8: Glaze and Serve
Pour the warm chocolate glaze over the cooled cake, starting in the center and allowing it to flow naturally down the sides. Use a spatula to guide the glaze if needed, ensuring even coverage. Allow the glaze to set for 10-15 minutes before slicing and serving.
Time and Serving Information
Prep Time: 20 minutes Bake Time: 50-55 minutes Cooling Time: 1 hour 15 minutes Total Time: 2 hours 30 minutes Servings: 12 slices Serving Size: 1 slice
Nutrition Information (Per Slice)
- Calories: 385
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 295mg
- Total Carbohydrates: 68g
- Dietary Fiber: 5g
- Sugars: 52g
- Protein: 7g
- Vitamin C: 3mg
- Iron: 2.8mg
- Calcium: 85mg
Tips for Perfect Chocolate Cranberry Apple Cake
The key to achieving the perfect texture in this chocolate cranberry apple cake lies in proper ingredient preparation and mixing technique. When grating the Granny Smith apples, use the medium-sized holes on a box grater and grate them just before adding to the batter to prevent browning. Pat the grated apples lightly with paper towels to remove excess moisture.
For the jellied cranberry sauce, choose a high-quality brand or make your own for the best flavor. The sauce should be at room temperature when folding into the batter, as cold cranberry sauce can cause the batter to seize slightly.
When sifting the dry ingredients, don’t skip this step even if it seems unnecessary. Sifting the cocoa powder is particularly important as it tends to clump and can create pockets of intense chocolate flavor if not properly distributed.
Storage and Make-Ahead Tips
This chocolate cranberry apple cake actually improves in flavor after the first day, as the cranberry and apple flavors have time to meld with the chocolate. Store the glazed cake covered at room temperature for up to four days, or refrigerate for up to one week.
The unglazed cake can be wrapped tightly in plastic wrap and frozen for up to three months. Thaw completely at room temperature before glazing. The chocolate glaze is best made fresh, but can be stored in the refrigerator for up to one week and gently rewarmed before use.
For entertaining, you can bake the cake up to two days in advance and store it wrapped at room temperature. Apply the glaze on the day of serving for the best appearance and texture.
This chocolate cranberry apple cake offers a sophisticated twist on traditional chocolate cake, making it perfect for special occasions while remaining approachable enough for everyday enjoyment.