Ocean Spray Cranberry Chocolate Fudge Cake with Glaze
A rich, fudgy chocolate cake studded with whole berry cranberry sauce that creates pockets of tart sweetness throughout the dense, brownie-like texture. The glossy chocolate cranberry glaze adds an elegant finish, making this perfect for holiday entertaining or special occasions. The combination of melted chocolate, butter, and cranberry sauce creates an incredibly moist cake that's somewhere between a traditional cake and a decadent brownie. Best served chilled for clean slices.
Ingredients
- ⅝ cup semi-sweet chocolate chips
- ½ cup butter or margarine
- 1 ounce unsweetened chocolate
- 1 cup Ocean Spray Whole Berry Cranberry Sauce
- ½ cup sugar
- 2 large eggsflax eggs2 eggs = 2 tbsp ground flax + 6 tbsp waterveganeggs-free
mix and let sit 5 minutes
Full guide → - 1 teaspoon vanilla
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ cup whipping cream
- ½ cup semi-sweet chocolate chips
- ¼ cup Ocean Spray Jellied Cranberry Sauce
Instructions
- 1
Preheat oven and line cake pan with foil, then spray with cooking spray or grease and flour
- 2
Heat chocolate chips, butter and unsweetened chocolate in microwave until smooth, stirring after each interval
- 3
Add cranberry sauce and sugar to chocolate mixture and mix well
- 4
Add eggs, vanilla, flour and baking powder and mix until combined
- 5
Pour batter into prepared pan
- 6
Bake until center is set and toothpick comes out clean
- 7
Cool in pan then refrigerate until cold
- 8
For glaze, microwave cream and chocolate chips until smooth
- 9
Add cranberry sauce to glaze and mix well
- 10
Turn cake out onto serving plate and remove foil
- 11
Spread glaze over top allowing some to drip down sides
- 12
Chill until glaze is firm before serving
Tips
Line the pan with foil for easy removal and clean presentation when serving
Chill the cake thoroughly before glazing to prevent the glaze from melting into the cake
Make a day ahead for best flavor development and easier slicing
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made a day ahead and stored at room temperature
Serve chilled for clean slices, let sit 10 minutes at room temperature before cutting
Common Mistakes
Don't skip chilling the cake before glazing or the glaze will melt
Don't overbake or the fudgy texture will become dry
Substitutions
Dairy-Free Swaps
Vegan Options
mix and let sit 5 minutes
Full guide →FAQ
Can I use fresh cranberries instead of cranberry sauce?
No, the cranberry sauce provides moisture and sweetness that fresh cranberries cannot replicate. The sauce is integral to the cake's texture.
How long does this cake keep?
The cake keeps at room temperature for 3 days covered, or refrigerated for up to 1 week. The glaze stays glossy when stored properly.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving for best texture.