Cake Bundt chocolate and cranberry

Gâteau Bundt au chocolat et aux canneberges

This is the weekend of Valentine’s day, so why not take the opportunity to stretch the little touches ? Cook this chocolate cake is chic and mellow to melt the hearts of all those you love !

Servings : 12 | Prep : 20 min | Cooking : 1 h


  • 6 oz of dark chocolate
  • ½ Cup butter, softened
  • 1 cup of brown sugar
  • 3 eggs
  • 1 cup of plain Greek yogurt
  • 1 cup carbonated water
  • 1 ¼ cup whole wheat flour
  • ¾ Cup of cocoa
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 pinch of salt
  • 2 cups cranberries, frozen
  • 2 tbsp maple syrup


1. Preheat the oven to 350 °F. Place the rack in the center of the oven. Butter a mould Bundt (see Note) silicone or metal non-stick.

2. Chop the chocolate to get about a cup.

3. Using an electric beater (mixer) in a large bowl, whisk the butter and brown sugar for 30 to 60 seconds.

4. Add the eggs, yogurt and carbonated water. Mix.

5. Add the flour, cocoa, baking powder, baking soda and salt. Mix.

6. Stir in ½ cup of crushed chocolate in the preparation. Keep the rest of the chocolate for the topping.

7. Pour the mixture in the pan. Bake in the oven for 1 hour or until a knife tip inserted in centre of cake comes out clean. Let cool before unmould.

8. During cooking the cake, in a small saucepan, heat the cranberries and the maple syrup over high heat. When the maple syrup is bubbling, reduce heat to low and cook for 5 minutes or until all the liquid has evaporated.

9. In a bowl in microwave, melt remaining chocolate 1 minute 30 seconds, stirring every 30 seconds.

10. Pour the melted chocolate over the cake and garnish with cranberries and caramelised. Serve.

Keeps 4 days in the refrigerator or 1 month in the freezer.


It recognizes the mould Bundt thanks to its central hole and its grounds-ups. It is found in metal or silicone in the stores, kitchen and large surfaces. If you have a bundt pan, it is just as much the case.

Nutritional values

  • Calories : 325
  • Protein : 8 g
  • Fat : 17 g
  • Carbohydrates : 43 g
  • Fiber : 5 g
  • Sodium : 231 mg

► Each week, find the nutritionist Geneviève O Gleman, in the pages of the book its Zest. You can also read it in its magazine web .

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