This bundt cake is nutty, fruity and has a lots of chocolate. Cinnamon, star anise and also the gold dust on the chocolate coating provide a beautiful Christmas touch. Walnuts and cranberries fit wonderfully into this cake and make it very delish.
Tools & Equipment
- Silicone bundt pan
- Stand mixer fitted with paddle attachment
- Silicone spatula
- Medium bowl
- Parchment paper
Recipe Tips for making bundt cake with walnuts and cranberries
- Bundt pan: To create a perfect chocolate coating, it is essential to use a silicone mold. If you don’t have a silicone pan available, alternatively pour the melted chocolate over the bundt cake.
- Cranberries: If you prefer small pieces of fruit, the cranberries can be chopped. Otherwise there is no need to do this, in this case you will have slightly larger fruit pieces in your cake.
- Release the cake from the pan: The original recipe says that the cake should be released from the pan after 10 minutes. But since the cake was still very soft, I let it completely cool in the mold.
- Melting chocolate: You can easily melt chocolate in the microwave. To do this, place the chocolate in a heatproof bowl and warm it for 15 seconds on 700 watts. Stop and stir, repeat if necessary until the chocolate is completely smooth.
- Inside circle of the bundt cake: Brush the inside of the silicone mold with enough melted chocolate to make it look beautiful.
- Storage: At room temperature, well-wrapped or under a cake dome you can keep it up to three days.
Difficulty: simple. Getting a beautiful chocolate glaze can be challenging.
Taste: a bundt cake with cinnamon, star anise, chocolate, walnuts and cranberries. The cake is not to sweet because of using dark chocolate.
Texture: nuts and cranberries make the cake both crunchy and moist. Its chocolate coating gives the cake an extra crisp texture.
PROS: fruity, nutty and so tasty thanks to all the spices.
CONS: time-consuming. Not a perfect cake for every occasion, as in my opinion it is more of a winter cake.
For the Cake:
- 4 eggs
- 250g granulated sugar
- 100g cornstarch
- 300g flour
- 16g baking powder
- Seeds from 1 vanilla bean
- 3g cinnamon
- 1 knife tip of star anise, chopped
- 200g butter, melted
- 100ml whole milk
- 150g walnuts, roughly chopped
- 125g cranberries
- 100g dark chocolate, chopped
For the Coating:
- 350g dark chocolate
- gold powder for dusting, edible
For the Cake:
- Preheat the oven to 180°C/356°F. Grease and flour a silicone bundt pan and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar until light and fluffy, for about 2 minutes.
- In a medium bowl, whisk together cornstarch, flour, baking powder, vanilla bean seeds, cinnamon and star anise, fold into the sugar egg mixture, alternating with milk and melted butter. Scrape down the sides of the bowl.
- Fold in walnuts, cranberries and dark chocolate by using a silicone spatula.
- Pour the batter into the silicone pan and bake for 60-70 minutes. After 30 minutes cover the batter with parchment paper. Final Check: insert a toothpick in the center of the cake and if it comes out clean, it is done.
- Allow to cool completely on a wire rack, then remove the cake from the pan.
- Clean and dry the silicone pan.
For the Coating:
- Chop the chocolate and melt it in a microwave in a 15 second interval. (alternatively: melt 2/3 of the chocolate over a hot water bath. Remove from the water bath and add the remaining chocolate. Dissolve while stirring).
- Pour the melted chocolate into the dry silicone pan. Coat the sides of the pan with a brush, return the chilled bundt cake to the pan and press down a little so that the chocolate can spread evenly.
- Freeze for about 1 hour to allow the chocolate to set. Once the chocolate is firm, release the cake from the pan. Simply pull off the silicone mold.
- Transfer the cake to a plate and thaw again.
- Dust with gold powder before serving.
Recipe adapted from emmaslieblingsstuecke.