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Dark chocolate, cranberry and pistachio cake



  • 1 cup all purpose flour
  • 1/4 cup packed dark brown sugar
  • 1 1/2 tablespoon granulated sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 cup pistachios, roughly chopped
  • 1 cup dark chocolate, chopped
  • 1 cup unsalted butter, cold and chopped into small pieces


  • 4 cups all-purpose flour
  • 4 tablespoon cocoa powder
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup coffee, room temperature
  • 1 cup sour cream
  • 2 teaspoon vanilla bean paste
  • 1 cup unsalted butter, room temperature (more for pan)
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 1 1/2 cups fresh or frozen cranberries


  • 3 tablespoon unsalted butter
  • 3 ounces dark chocolate, chopped
  • 1 1/4 cups icing sugar, sifted
  • 3 tablespoon boiling water


  1. Preheat your oven to 350°F. Butter and flour a 12 cup bundt pan shaking out any excess flour.
  2. Start by making the streusel. Add flour, sugars, ground ginger, salt, pistachios, and chocolate.
    Mix to combine and then add the butter. Use your hands to continue to mix until streusel forms medium size clumps. Set aside.
  3. For the cake add flour, cocoa powder, baking powder, baking soda, and salt to a mixing bowl and whisk.
  4. In a separate bowl mix together coffee, sour cream, and vanilla bean paste and set aside.
  5. In the bowl of a stand mixer, or using electric beaters beat together butter and sugar for about three to four minutes or until light and fluffy. Add the eggs one at a time and continue to mix until fully incorporated.
  6. Turn the mixer or beaters to low and slowly add the flour mixture in three additions, interspersed with two additions of the coffee mixture. Carefully fold in the cranberries.
  7. To the prepared bundt pan add half of the streusel mixture followed by half of the batter. Spread out the batter evenly and top with the remaining streusel. Finally, add the remaining batter and spread evenly.
  8. Bake the cake for one hour and 15 minutes or until a cake tester inserted into the edge of the cake comes out clean. Let the cake cool in the pan for 10 minutes, carefully flip it onto a wire rack to finish cooling.
  9. While the cake is cooling make the chocolate glaze. Melt the chocolate and butter over a double boiler (a metal or heat-proof glass mixing bowl set over a saucepan of simmering water) until fully melted. Remove from heat and add sifted icing sugar. Mix using a bit of boiler water to achieve the desired thickness.
  10. Once the cake has cooled spoon the glaze over the cake and garnish with pistachios. Enjoy!

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