Cranberry Chocolate Chip Cake

Moist chocolate cake studded with cranberries and chocolate chips, served with a delicious cranberry sauce over the top. This Cranberry Chocolate Chip Cake is the perfect addition to your Thanksgiving or Christmas dessert menu.

Course Dessert

Cuisine American

Keyword easy cake recipes, easy holiday recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 283kcal

Author Nicole Cook

Ingredients

For Cake:

2 cups granulated sugar
1 ¾ cups cake flour
¾ cups cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
1 ½ teaspoons almond extract
1 cup warm water
1 ½ cups fresh cranberries
1 Tablespoons flour
1 cup chocolate chips

For Cranberry Sauce

8 ounces fresh cranberries
½ cup orange juice freshly squeezed
2 tablespoons water
¼ cup granulated sugar

Instructions

For the Cake:

Heat your oven to 350°F. I use a 13"x9" pan and greased it.
In a large bowl, mix the sugar, cake flour, cocoa powder, baking powder, baking soda and salt.
Add the eggs, milk, oil and extract; beat on medium for 2 minutes.
Next, stir in the warm water.
In a bowl, combine the cranberries + 1 tablespoon of flour coating the cranberries in flour.
Add the floured cranberries and chocolate chips and gently stir.
Pour the batter into your prepared pan.
Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool in pan for an additional 10-20 minutes after pulling out.

For the Cranberry Sauce:

Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick.
Spoon over individual slices of cake.

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