Like this jar of wholeberry cranberry sauce that was reduced to 10p! Since it still had 6 months on its shelf life, was undamaged and the seal was still good, I snapped it up.
It sat in my cupboard for a while and from time to time I would look at it and feel smug. Then suddenly I decided I wanted to make a cake with it. And for some reason I decided it also needed to have cola and chocolate in it. Turns out there aren't many recipes out there for dairy free cranberry, cola and chocolate cakes - not a bit surprise - so I decided to make one up.
I used a Nigella Lawson recipe for Chocolate and Cola cake as a starter, and in my customary way, completely messed around with all the quantities and ingredients until I ended up with something completely different.
What I actually created tasted neither of cranberry, cola or even that much of chocolate. But it was a really lovely densely crumbed, gooey, slightly fruity, slightly spiced, lightly chocolaty cake that was perfect with a cuppa, and is definitely now on my make again list. Hence it's appearance here, so that I don't lose the recipe!
Cranberry Chocolate Cola Cake with Chocolate Icing
Makes 1 large (12 inch) bundt ring
For the Cake:
- 300g Plain Flour
- 250g Granulated Sugar
- 1tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- A Pinch of Salt
- 1 large egg
- 100ml Oatly Oat Milk (any type of milk would work)
- 1tsp Vanilla Extract
- 125g Dairy Free Sunflower Margarine
- 25g Cocoa Powder
- 175ml Cola
- 225g Cranberry Sauce (I used wholeberry)
For the Icing:
- 30g Dark Chocolate (I used 72% cocoa solids)
- 30g Dairy Free Sunflower Margarine
- 3tbsp Cola
Preheat the oven to 180C (Fan 160C). Grease a large 12 inch bundt tin well.
In a large bowl sieve together the flour, sugar, baking powder, bicarbonate of soda and salt.
Measure the milk into a measuring jug, add the egg and vanilla and beat well.
In a saucepan, melt the margarine, cocoa powder, cranberry sauce and cola, heating gently until it has all melted and combined together.
Pour the melted mixture into the flour mixture, give it a quick stir, then add the egg and milk mixture and beat well until well blended and smooth.
Pour into the prepared tin and put the tin on a baking sheet.
Bake for about 40 mins, or until a skewer inserted into the deepest part comes out clean.
Once cooked remove from the oven and leave in the tin for 10 mins, then turn out onto a wire rack, and slide a sheet of newspaper underneath to catch the inevitable icing drips.
Sieve the icing sugar and leave to the side for a moment. Put the butter, cola and dark chocolate in a small saucepan, and heat over a really low heat until smooth and combined.
Add the icing sugar gradually until you have a thick but still runny icing (think a bit thicker than double cream).
Spoon the icing all over whilst the cake is still warm, and leave to set and cool before transferring it to a serving plate and enjoying!