Cranberry Fudge Forest Cake with Oat Crust
Equipment
- 1 9-inch springform pan
- 1 Mixing bowl
- 1 Saucepan
- 1 hand mixer or stand mixer
- 1 Spatula
- 1 Measuring cups and spoons set
- 1 Oven
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the rolled oats, all-purpose flour, brown sugar, melted butter, and salt in a mixing bowl to form the crust.
- Press the oat mixture evenly into the bottom of the springform pan to create the crust base.
- Bake the oat crust for 10 minutes, then remove from the oven and set aside.
- In a saucepan, combine cranberries, granulated sugar, and water, and cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
- Stir vanilla extract into the cranberry mixture and remove from heat.
- Pour the cranberry mixture over the pre-baked oat crust, spreading it evenly.
- In a separate saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove the cream from heat and pour over the chocolate chips, stirring until smooth to create the fudge layer.
- Pour the chocolate fudge over the cranberry layer in the springform pan, smoothing the top with a spatula.
- Refrigerate the cake for at least 30 minutes to set.
- Remove the cake from the springform pan and slice to serve.
Notes
To enhance the flavor of the Cranberry Fudge Forest Cake, consider using a mix of milk and dark chocolate chips for a more complex chocolate flavor. Additionally, you can garnish the cake with a sprinkle of powdered sugar or a few fresh cranberries for a festive touch. Make sure to allow the cake to cool completely before slicing to ensure the layers hold together well.
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