1 1/2 cups (10 1/2 ounces) granulated sugar
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
8 ounces bittersweet chocolate, chopped fine
3/4 cup (2 1/4 ounces) Dutchprocessed cocoa powder
2/3 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
Cranberry chia jam:
100g cranberries (1 cup)
60ml orange juice (1/4 cup)
little orange zest
1tbsp maple syrup
small cinnamon stick (optional)
1tbsp chia seeds
100g dark chocolate (3.5oz)
1tbsp maple syrup
fresh or dried cranberries
FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Lightly spray 13 by 9-inch baking pan with vegetable oil spray. Whisk sugar, flour, baking soda, and salt together in medium bowl; set aside.
Combine milk, chocolate, and cocoa in large saucepan. Place saucepan over low heat and cook, whisking frequently, until chocolate is melted and mixture is smooth. Remove from heat and let cool slightly, about 5 minutes. Whisk oil, eggs, and vanilla into chocolate mixture (mixture may initially look curdled) until smooth and homogeneous. Add sugar mixture and whisk until combined, making sure to scrape corners of saucepan.
Transfer batter to prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack before frosting, 1 to 2 hours.
To make the cranberry jam place cranberries, orange juice, maple syrup and cinnamon stick into a pot and gently heat for about 10 min until cranberries have popped and are soft. Remove the cinnamon stick and mash the cranberries with a fork until smooth. Stir in chia seeds and leave to cool down for a bit before transferring into fridge to set.
Place onto a flat surface and using 2″ round cutter carefully cut out shapes. You should end up with 11-12 shapes.
Sandwich 2 together with a generous dollop of cranberry jam.
Finely chop the chocolate and place into small bowl. Gently heat the milk until boiling point, pour over finely chopped chocolate and stir until completely smooth. Stir in maple syrup and pour over top of each of the cakes gently smoothing out the chocolate to drip over the edge.
Decorate with fresh cranberries.