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Last year, around the holidays, I wanted to bake something that felt festive, tasted divine, and had a bit of a unique twist. That's when the idea for this Cranberry Rosemary Chocolate Celebration Cake sparked. I know, it sounds like a mouthful, but trust me, it delivers a symphony of flavors that'll have everyone asking for seconds. The tartness of cranberries, the subtle earthiness of rosemary, and the richness of chocolate create an unforgettable harmony. I recall baking this for my friend Sarah's birthday, and her eyes lit up with delight. The cake became an instant hit, and since then, it's been my go-to for special occasions. What makes this cake even better? It's surprisingly simple to make, perfect for both seasoned bakers and newbies alike. So, let's dive in and create a cake that's sure to impress. Ever had one of those baking moments that just makes you feel like a kitchen wizard? This recipe might just be your ticket!
This Cranberry Rosemary Chocolate Celebration Cake offers a delightful combination of flavors and textures, making it a show-stopping dessert for any special occasion. The recipe balances the richness of chocolate with the tartness of cranberries and the aromatic hint of rosemary, creating a memorable and festive treat. What does this mean for you? It means you're about to bake a cake that's not just delicious but also a conversation starter. One thing to keep in mind is the quality of your ingredients. Using good quality chocolate and fresh rosemary will elevate the cake to new heights. The batter comes together quickly, and the baking process is fairly straightforward, but I have included really detailed steps for a reason; don't skip them! I once forgot the baking powder – don't be like me! The result? A dense, un-risen disappointment. So, pay attention and trust the process. Think about how great the smell of the cake baking will be... doesn't that motivate you?
Indulge in a Cranberry Rosemary Chocolate Celebration Cake, where tart cranberries meet earthy rosemary and rich chocolate. This festive cake is a delightful symphony of flavors, perfect for any special occasion.
⏳ Yield & Time
Yield:12 servings
Preparation Time: 20 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. For extra insurance against sticking, line the bottom with a parchment paper circle. Don't skip this, trust me!
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. I like to use a dark cocoa for a richer flavor – what about you?
In a separate, larger bowl, cream together the unsalted butter and granulated sugar until light and fluffy. I usually let the butter sit out for 30 minutes before creaming to make it easier.
Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
In a small saucepan, combine the sour cream, water, and finely chopped rosemary. Heat over low heat until just warm (not boiling!). The rosemary will infuse into the liquid – a wonderful aroma!
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Remember, some lumps are okay!
Gently fold in the frozen cranberries and chocolate chips. Ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared springform pan and spread evenly.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end, as oven times can vary.
Let the cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
Once the cake is completely cool, dust it with powdered sugar, if desired. A little goes a long way!
Slice and serve. This cake is wonderful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy every crumb!
📝 Notes
For a richer flavor, use dark cocoa powder.
Fresh cranberries can be used, but reduce sugar by 1/4 cup.
Add a tablespoon of coffee extract for deeper chocolate undertones.