Chocolate Cranberry Cake With Cranberry Relish Ganache

Chocolate Cranberry Cake With Cranberry Relish Ganache

This Chocolate Cranberry Cake With Cranberry Relish Ganache is an incredibly moist, dark chocolate cake with a rich and tangy whipped ganache frosting. So full of chocolate it is sure to please even the most discriminating chocoholic. No way will your guests believe they are enjoying a low carb cake that is gluten-free, grain-free and casein-free. Shhh. If you don’t tell, I won’t!

Last week I made Double Chocolate Espresso Cupcakes With Cranberry Buttercream. They were so good, I wanted to explore the combination of chocolate and cranberries again. I not only wanted cranberries in the frosting but I wanted them in the cake too: Chocolate Cranberry Cake! I’m not sure if the flavor of the cranberries comes through in the chocolate cranberry cake, but I can tell you that there is not a cake around that is more moist than this one. It is absolutely amazing! The Cranberry Relish Ganache is another story. It is just bursting with tangy cranberry flavor!

Ingredients

  • Chocolate Cranberry Cake
  • 2 cups almond flour
  • 2 tablespoons coconut flour, sift after meausring
  • 2 tablespoons vanilla protein powder
  • ½ cup erythritol
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon instant espresso
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • ½ teaspoon NOW Stevia Glycerite
  • ⅓ cup coconut milk
  • 2 tablespoons olive oil
  • Cranberry Relish
  • 6 ounces fresh cranberries
  • ⅔ cup erythritol
  • ½ cup fresh orange juice
  • 1 teaspoon orange zest
  • Chocolate Ganache
  • 8 ounces unsweetened baking chocolate
  • 6 ounces Trader Joe's Belgium Chocolate
  • 1¼ cups almond milk
  • ½ cup erythritol
  • ½ cup ghee, warmed gently (or coconut oil)
  • 10 drops EZSweets (or ⅓ cup more erythritol)
  • ¼ cup Swerve Confectioners Style
  • 2 tablespoons warm almond milk
Read the whole recipe on Mom, Can I Have That?