Chocolate Spice Cake with Cranberry Sorbet

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One last hit of chocolate to close out 2024. This year has been a tough one but it hasn’t been without its sweet moments – today’s Chocolate Spice Cake with Cranberry Sorbet for instance. But like the year that is nearly done, this dessert doesn’t deliver unadulterated sweetness. The cranberry sorbet is tantalizingly tart, the chocolate cake is deep and dark with a slightly bitter hint of coffee. As in life, there’s a fair amount of complexity to counter the sweetness. So without further ado, let’s whip up this rather delicious metaphor.

The first thing we’re going to tackle is the cranberry sorbet because it takes the longest. But have no fear, most of the sorbet’s prep time is blissfully inactive. Start by pouring equal parts sugar and water into a large skillet. We are essentially making a simple syrup. I was fairly conservative with my sugar here because I hate when cranberry things don’t have the cranberry’s telltale tartness. My finished sorbet was quite tart, so if that’s not something you’re into feel free to add a little more sugar. Just be sure to add the same amount of water. To the sugar and water add some grated fresh ginger and bring everything up to a boil. Reduce to a simmer and add a bag of fresh cranberries. Cover and cook for 10-15 minutes or until the berries are jammy. Set them aside to cool.

Once the berries have reached room temperature, spoon them into a blender or a food processor. Now for an extra hit of sweetness – pour in some cranberry cocktail. Make sure you’re adding cranberry cocktail and not just cranberry juice. I don’t say this often, but in this instance, we want the extra sugar. Add a splash of water and a tablespoon of Chambord. The liqueur is there to keep the finished sorbet smooth and scoopable. Alcohol doesn’t freeze, so adding a liqueur to your sorbet base keeps it from freezing into an iced-over block. We want a creamy scooping experience, not something to chip away at. Blitz all the ingredients together until very smooth. Chill the sorbet base for a minimum of one hour.

Pour the cranberry sorbet base into an ice cream maker. Churn the sorbet for 30 minutes or until it is set. Transfer the sorbet to a chilled loaf pan and smooth the top. Place the pan in the freezer and freeze for a minimum of 3-4 hours. I let mine go overnight. 

There are few pleasures on this earth more compelling to me than a slice of warm cake paired with something cold and creamy. That’s why I love a good brownie sundae. This Chocolate Spice Cake with Cranberry Sorbet is at its peak when the cake is still warm from the oven. So while we can make the cake at any point in the sorbet’s freezing process, I suggest making the cake when the sorbet is basically ready to go. You can of course reheat your cake after the fact. But there is a warm-from-the-oven quality to the cake that is difficult to recapture.

Preheat the oven to 350 F. Grease an 8×8 baking pan and line it with parchment paper. This recipe will also work in a greased 8” round cake pan if you’re keen to have something round rather than square. The first thing we’re going to do is melt some butter and coffee together in a small saucepan. Once the two are hot, take the pan off of the heat and add some chopped dark chocolate or chocolate chips. Next add some brown sugar, cocoa, vanilla, and salt. Whisk everything together until smooth. Add an egg yolk and two large eggs. Whisk again. Pour the mixture into a large bowl and set it aside.

In a separate smaller bowl sift in all-purpose flour, baking soda, allspice, cinnamon, ginger, cloves, and nutmeg. Although this is a Chocolate Spice Cake, the spices are optional. If you omit them, you have a truly righteous chocolate cake that defies the seasons. But with the spices, the cake has a more holiday feel. All this is to say, if you want to make this for Valentine’s Day or a midwinter birthday leave off the spices and the dessert won’t conjure images of Christmas trees and fairy lights. Whisk the dry ingredients together and add them to the chocolate mixture. Fold them in until no streaks of flour remain. Pour the finished cake batter into the prepared pan and pop it in the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 

As soon as you take the cake out of the oven, grab the sorbet from the freezer. Place it on the counter to soften a bit before scooping. This is also a good time to plunk an ice cream scoop into a glass filled with hot water. Let the cake cool in the pan for 10 minutes then invert it onto a cutting board. Slice the cake into large squares and transfer them to plates. Top each square with a generous scoop of the sorbet and garnish with pomegranate arils if desired. 

And that’s everything you need to know about this Chocolate Spice Cake with Cranberry Sorbet. A sophisticated but festive dessert that celebrates the year that was and the year that will be.

Happy New Year, friends! Wishing you a fabulous 2025!