Easy Chocolate Cranberry Cake

Instructions

Prepare the chocolate cake.

Preheat the oven to 350F (180C). Grease with butter an 8-inch (20cm) springform pan and line with parchment paper.

Melt chocolate and butter over a bain-marie until smooth. Let cool to room temperature.

In a large bowl add the eggs with sugar, vanilla extract and salt.

Using a hand mixer, mix until thick and light yellow, for about 3-5 minutes.

Add melted chocolate.

Mix until well combined.

Using a spatula fold in sifted flour.

Pour the mixture into the prepared pan.

Bake for about 25-30 minutes until set. Run a sharp knife completely around the inside edge of the pan.

Let cool for 10 minutes and invert onto a serving plate. Let cool completely.

Prepare the cranberry sauce.

Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.

 Add orange zest and stir to combine. Remove from heat and sieve. Set aside to cool until ready to use.

Prepare the cream cheese frosting.

In a separate mixing bowl, combine the cream cheese, honey, and vanilla extract. Mix until smooth and creamy.

Gently swirl in the cooled cranberry sauce with just a few motions, leaving beautiful streaks for a marbled effect.

Once the cake has cooled, spread the cream cheese cranberry frosting evenly over the top of the cake. Enjoy!

Refrigerate the leftovers.

Dessert