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Chocolate Cranberry Cake with Gelt Glaze

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A Chocolate Cranberry Cake perfect for Thanksgivukkah! I used gelt to make the glaze and chocolate filling! Bam!

Chocolate-Cranberry-Cake-with-Gelt-Glaze

Now that Halloween is over (Nooooooooooo!) we can totally focus on Thanksgivukkah (sweeeeeet!) Truthfully, Halloween is my favorite holiday. Costumes, candy, daytime glitter encouraged, what’s not to love! Here I am a few years ago as a Jewnicorn. I’ll share a pic from this year on my Facebook page soon! (As soon as the hangover wears off.)

Jewnicorn

After Halloween, I kind of get all depressed and bummed. This is what gentiles must feel like on December 26th! With less witch’s brew and more eggnog I suppose. But this year, I’m drowning my sorrows in Manischewitz (jkjk). I’m actually just going to pretend that Thanksgivukkah is a dress up holiday too! Problem solved. Look out for my costume soon! And don’t forget to enter my first Thanksgivukkah iPhone case giveaway. Let’s make a cake! I’m also participating in a Thanksgivukkah Potluck organized by Stef from The Cupcake Project with some other bloggers, so make sure to scroll to the bottom to check out all the other tasty recipe ideas!

First, preheat the oven to 350 degrees F. Grease a 10 or 12-cup bundt pan and flour lightly. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking.

Chocolate-Cranberry-Cake-with-Gelt-Glaze

Then add the butter, eggs, sour cream, cranberry juice, and vanilla. Beat with an electric mixer just until combined. Do not over mix.

Chocolate-Cranberry-Cake-with-Gelt-Glaze

Fold in the gelt chunks and cranberries. Pour the batter in the pan evenly. I used this adorable Nordic Ware Star of David Bundt Pan!!

Chocolate-Cranberry-Cake-with-Gelt-Glaze

Chocolate-Cranberry-Cake-with-Gelt-Glaze
Chocolate-Cranberry-Cake-with-Gelt-Glaze

If you want your star shaped, use this Nordic Ware Star of David Bundt Pan.
But a normal bundt cake pan works too! Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 10 minutes in the pan and then turn onto a cooling rack to finish cooling. To make the glaze, place the gelt chunks in a heat resistant bowl and set aside. Combine the heavy cream and sugar in a space saucepan over medium heat. Stir until the sugar is all dissolved and cream is hot. Pour the cream over the chocolate and mix until combined well and all the chocolate is melted.

Chocolate-Cranberry-Cake-with-Gelt-GlazePour over the cooled cake and garnish with cranberries!

Chocolate-Cranberry-Cake-with-Gelt-Glaze Chocolate-Cranberry-Cake-with-Gelt-Glaze

So good! Make sure to save a slice for Hanukkah Harry!

Chocolate Cranberry Cake with Gelt Glaze

Amy Kritzer
This Chocolate Cranberry Cake is rich and a little tart. With a chocolate glaze made out of gelt. Perfect for Thanksgivukkah!!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Jewish
Servings 10 -12

Ingredients
  

  • For the cake:
  • 1 cup unsalted butter plus more for the pan, melted and cooled
  • 2 cups all-purpose flour plus more for the pan
  • 1/2 cup cocoa powder we use Dutch processed
  • 1 1/2 cups sugar
  • 1 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup cranberry juice 100% juice
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate gelt chopped roughly
  • 1 cup cranberries
  • For the chocolate glaze:
  • 1 cup chocolate gelt chopped roughly
  • 2/3 cup heavy cream
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 cup cranberries coated in sugar

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Grease a 10 or 12-cup bundt pan and flour lightly.
  • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking.
  • Then add the butter, eggs, sour cream, cranberry juice, and vanilla. Beat with an electric mixer just until combined. Do not over mix.
  • Fold in the gelt chunks and cranberries. Pour the batter in the pan evenly.
  • Bake 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let cool for 10 minutes in the pan and then turn onto a cooling rack to finish cooling.
  • To make the glaze, place the gelt chunks in a heat resistant bowl and set aside.
  • Combine the heavy cream and sugar in a space saucepan over medium heat. Stir until the sugar is all dissolved and cream is hot.
  • Pour the cream over the chocolate and mix until combined well and all the chocolate is melted.
  • Pour over the cooled cake and garnish with cranberries!
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Thanksgivukkah-Recipes

 

Check out all these other delicious Thanksgivukkah treats from some of my fave bloggers! 

Thanksgivukkah Tzimmes (Tsimis) Pie from Parade Magazine

Potato Latkes Topped with Turkey and Cranberry Chutney from The Girl In The Little Red Kitchen

Chocolate Cranberry Cake with Gelt Glaze from What Jew Wanna Eat

Candied Sweet Potato Latkes from Everyday Maven

Butternut Squash Puree with Honey and Smoked Paprika from The Lemon Bowl

Sweet Potato Noodle Kugel from Rhubarb and Honey

Pumpkin-glazed Cronuts from MotherWouldKnow

Flamingo’s Mulled Wine Cocktail – Hot & Cold from Flamingo Musings

Thanksgivukkah Decorating from Sucre Shop

Onion Bagel and Bacon Stuffing from Very Culinary

Sweet Potato Pie Doughnut Holes from Cooking for Luv

Challah Cranberry Doughnuts from Food is my Love Language

Challah Stuffing with Turkey Sausage, Leeks and Cherries from The Little Ferraro Kitchen

Pumpkin Cranberry Maple Kugel from Farm Fresh Feasts

Pumpkin Challah from Labna.it

Thanksgivukah Pumpkin Tsimmes from {fork & swoon}

Turkey and Sweet Potato Latkes from FoodieTots

Homemade Manischewitz-flavored Marshmallows from Cupcake Project

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Comments

  1. Bubbe says

    What Jew think? Oy I can hardly think – I am on a sugar high – is that legal for a Bubbe ? What a cake!!! Bring that baby home!!!

    Reply

      • Sheila says

        Hello, can’t wait to make this receipe on Thursday morning. However, can I make it on Wednesday perhaps and then do the glaze last minute to better utilize my time on Thursday? Also, are the cranberries that decorate the bundt deliciousness raw or also cooked? I know the ones within will cook along with the cake but not sure what you did with those used for decoration. And you spinkled with some dusting sugar at the end? Thanks so much for taking a minute ! So excited in advance that I will be making this beauty and surprising everyone!! Then later in the week, I am making Nutella rugelach, 🙂

        Reply

        • Amy Kritzer says

          Awesome!! Yes you can make the cake the day before, I actually froze some of mine and it even defrosted well! Just keep it well wrapped at room temperature and then glaze before serving. I used raw cranberries on top so they are a bit tart but tasty and edible and a nice contrast to the sweet cake. You can always cook them a bit to lessen the tartness. Yup and powdered sugar on top! Enjoy and Happy Thanksgivukkah!

          Reply

          • Sheila says

            Sorry for late review of your recipe. Well… it was a huge hit and it turned out as beautiful as it was tasty. As I mentioned in a previous comment, I did decide to cook cranberries a bit in sugar just so they are not as tart and crunchy… but still ensured they held their shape by not cooking for too long. The glaze was a bit too thick but only because I went overboard with chocolate. 🙂 All around the cake I placed some gelt chocolate – made for extra ‘wows” at Thanksgiving table. An all around fabulous recipe and cake! I wished there was a way to attach a photo of my cake. If there is, I don’t know how, so someone please do a mitzvah and tell me. 🙂 Thank you so much for a very special Thanksgivukkah idea and cake!
            As to Nutela Rugelach… well… the dough was SO hard to work with… but somehow I made it… not the prettiest rugelach but very tasty. Ate too much Nutella nad dough in the process. Not quite sure if I will make again — maybe try one more time and opt out with regards to yoghurt… and definately chill the pastry overnight… maybe even put in the freezer just for a little while…. I tried also with apricot marmelade… I don’t know… it made the dough even wetter. Thank you Thank you.
            Lastly, interestingly, my husband and I will arrive in NY on the 18th in the afternoon to stay for a few days: if at all possible, we will make every effort to come by your HH. THANK YOU FOR ALL YOU DO and sorry for the long post! 🙂

            Reply

  4. Stef says

    The cake is great and all (of course), but I’m in love with your Jewnicorn costume!! You rock and I’m dying to see your Thanksgivukkah outfit!! Thanks for joining us!

    Reply

  11. Kirsten says

    Amy,
    Your costume, the cake, the pan . . . all brilliant. I was thinking my kugel would make a good day after breakfast, but to be perfectly honest I’d rather eat your cake instead. Yum!

    Reply

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