A Chocolate Cranberry Cake perfect for Thanksgivukkah! I used gelt to make the glaze and chocolate filling! Bam!
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.)
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.
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. I used this adorable Nordic Ware Star of David Bundt Pan
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.
Pour over the cooled cake and garnish with cranberries!
So good! Make sure to save a slice for Hanukkah Harry!
Chocolate Cranberry Cake with Gelt Glaze
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!
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
