Cranberry Glazed Chocolate Bundt Cake

• Granulated sugar, ¾ cup, 150g
• All-purpose flour, 1 cup, 120g
• Unsweetened cocoa powder, ½ cup, 50g
• Baking powder, ½ teaspoon, 2g
• Baking soda, 1 teaspoon, 5g
• Sea salt, ½ teaspoon, 3g
• Egg, 1 large
• Whole milk, ½ cup, 120g
• Unsalted butter (melted), ¼ cup, 57g
• Vanilla extract, ½ teaspoon, 2g
• Boiling water, ¼ cup, 60g

• Fresh cranberries, ½ cup, 50g
• Powdered sugar, 1 cup, 120g
• Salt, 1 teaspoon, 5g

Make the Cranberry Glaze:

In a small saucepan over medium heat, cook the cranberries for 5–7 minutes until they break down and resemble a thick jam. Remove from heat and strain the mixture to eliminate skins and pulp. Stir in powdered sugar and salt until smooth. Set aside to cool completely.

Prepare the Cake Batter:

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add in the egg, milk, melted butter, and vanilla extract. Mix until well combined. Carefully pour in the boiling water and stir until the batter is smooth.

Bake:

Grease mini bundt pans with non-stick spray. Fill each pan with about 1 cup (240g) of batter. Bake at 350°F (175°C) for 19–23 minutes, or until a toothpick inserted comes out mostly clean.

Cool and Glaze:

Let the bundt cakes cool in the pan for 20–25 minutes before removing. Once fully cooled, spoon the cranberry glaze over the tops of the cakes.