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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!!
0 from 0 votes
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Jewish
Servings 10 -12


  • 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


  • 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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