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Cranberry and chocolate cake


  • 2 cups of hard flour 
  • half a cup of cocoa powder
  • 1 teaspoon of ground cinnamon
  • half a teaspoon of baking powder
  • half a cup of butter, softened 
  • half a cup of white sugar
  • 1 cup of light brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of Franck Superiore espresso
  • 1 cup of chopped white chocolate
  • 1 cup of chopped milk chocolate
  • 1 cup of dry cranberries


  1. Preheat oven at 180ºC. Place the baking paper at the bottom of the baking dish.
  2. Stir flour, ground cinnamon, cocoa and baking powder.
  3. In a large bowl, use mixer to mix in the butter as well as white and brown sugar until they become light and airy. Add eggs, one by one, and mix well.
  4. In a small cup, mix coffee and vanilla extract until coffee melts. Add it to the butter and mix well.
  5. Gradually add dry ingredients. Use mixer to mix everything up.
  6. Use wooden spoon to add chocolate and cranberries. Stir well.
  7. Grab the mixture with a large spoon. One by one, place a spoonful of the mixture onto the baking paper.

The distance between each scoop should be about 5 cm. Repeat the procedure with the rest of the mixture. Bake 8 – 10 minutes until the cakes harden. Take them out of the oven and let them cool down. 

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