📖 Instructions

1. 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!
2. 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?
3. 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.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
5. 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!
6. 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!
7. Gently fold in the frozen cranberries and chocolate chips. Ensure they are evenly distributed throughout the batter.
8. Pour the batter into the prepared springform pan and spread evenly.
9. 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.
10. 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.
11. Once the cake is completely cool, dust it with powdered sugar, if desired. A little goes a long way!
12. 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!