Cranberry & Walnut Chocolate Bundt Cake with an Amaretto Ganache

Servings: 8 Total Time: 1 hr 5 mins Difficulty: Intermediate
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Cranberry & Walnut Chocolate Bundt Cake with an Amaretto Ganache

Moist chocolate cake with tart cranberries and crunchy walnuts, topped with a luscious Amaretto ganache for added indulgence.

Print Recipe

Cranberry & Walnut Chocolate Bundt Cake with an Amaretto Ganache

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: , Recipe Keys: Dairy Mixing
Difficulty: Intermediate Prep Time 30 mins Cook Time 35 mins Total Time 1 hr 5 mins
Cooking Temp: 180  C Servings: 8
Best Season: Winter

Ingredients

Main:

Amaretto Ganache

Method

Cake:

  1. Preheat oven 180C/350F.

  2. Butter grease your cake tin, dust with flour and after with cocoa powder.

  3. In a freestanding mixer add the butter and sugar. Mix until light and airy, pour in the eggs slowly and mix until a creamy texture. Sift in all the dry ingredients and beat for 3 minutes.

  4. Gently fold in the cranberries, cherries and chopped walnuts and finish it by folding in the yoghurt and milk for a silky texture.

  5. Pour into cake tin and bake in oven for 35 minutes or until a skewer inserted comes out clean. Leave to cool completely before topping with the chocolate ganache.

Ganache:

  1. Heat the cream in the microwave or in a small saucepan then stir in the coffee.

  2. Pour onto chopped chocolate and leave to stand for a few minutes.

  3. Starting from the center stir with a hand balloon whisk until well combined then add the amaretto adding more or less to your liking.

  4. Pour over cake and decorate to your liking (I used cranberries, berries, ginger, rosemary and crushed pistachios).

  5. Serve with whipped cream on top.

  6. Enjoy!