Make-ahead tip: Bake and completely cool the cake. Wrap in plastic wrap, and refrigerate for up to two days, or wrap in plastic wrap and foil, and freeze for up to one month. Bring to room temperature before serving.
Awesome taste, quick and easy baking. I loved the cranberry and the walnut with the chocolate. I made it with milk. Recipe is a keeper!
Awesome brownie-like cake. Very chocolate-y for not having any chocolate! I used regular cocoa and it was still delish. Only 2 of us so I froze half.
I made this recipe for my birthday because it was easy. WOW!! This is now my go-to chocolate muffin recipe! It is such a rich flavor, I used chocolate chips instead of the cranberries, and halved the sugar (using brown sugar). I put into a rose muffin pan, and let them bake for 27 min. Everyone in my family loved them!
Made this cake of an office birthday. They loved it. It was all gone by 2:00! I didn't use cranberry, used milk chocolate chips instead. I used a 9" round glass dish. Great Will make again.
I love this recipe and I've made it at least once each year since 2005 -- even more often when the occasion calls for an easy dessert. I really like how the recipe can please both a vegan or a mixed crowd. The dutch process cocoa is definitely a must because it adds so much richness to the chocolate flavor (as opposed to the standard cocoa powder). I especially like the sharp, tartness of the dried cranberries.
