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.
- 125g/4.4oz Butter
- 170g/6oz Sugar
- 2 Large Eggs
- 150g/5.3oz Plain Flour
- 70g/2.5oz Cocoa Powder
- 3 Tsp Baking Powder
- 1 Tsp Nutmeg
- 1 ½ Tsp Chinese Five Spices
- 50g/1.76oz Cherries (chopped)
- 75g/2.6oz Cranberries (Dried)
- 50g/1.76oz Walnuts (roughly chopped)
- 1 Tsp Orange Zest
- 50g/1.76oz Plain Yogurt
- 75ml Milk
- ½ Cup/125ml heavy cream (Elmlea Double Cream)
- 175g/6.2oz Dark Chocolate (chopped into small pieces)
- 25ml Amaretto (more or less to your liking)
- 1 Tsp Coffee Granules
Preheat oven 180C/350F.
Butter grease your cake tin, dust with flour and after with cocoa powder.
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.
Gently fold in the cranberries, cherries and chopped walnuts and finish it by folding in the yoghurt and milk for a silky texture.
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.
Heat the cream in the microwave or in a small saucepan then stir in the coffee.
Pour onto chopped chocolate and leave to stand for a few minutes.
Starting from the center stir with a hand balloon whisk until well combined then add the amaretto adding more or less to your liking.
Pour over cake and decorate to your liking (I used cranberries, berries, ginger, rosemary and crushed pistachios).
Serve with whipped cream on top.
Enjoy!