- With the mixer on low, alternately add dry ingredients and eggs.
- Coat chocolate chunks and cranberries with a handful of flour each.
- Stir in chocolate chunks, then gently fold in cranberries.
- Pour batter into the pan, smooth the top, and tap to remove air bubbles.
- Draw a line down the cake’s center with a knife and pour in browned butter.
- Bake until golden brown and a toothpick comes out clean (about 55-65 minutes, longer if not using a convection oven). Tent with foil if it browns too quickly.
- Cool in the pan for 15 minutes, then transfer to a rack.
Stay tuned for the final touches including frosting and garnish!
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