Mary berry's moist chocolate cake really can't go wrong.
Recipe Summary Clone Of A Cranberry Bliss Bar
These festive and delicious bars taste just like the real deal!Ingredients | Moist Chocolate Cake Recipe With Oil Mary Berry
3 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup packed dark brown sugar
¾ cup butter, softened
3 eggs
2 tablespoons minced candied ginger
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped sweetened dried cranberries (such as Craisins®)
1 cup white chocolate chips
¼ cup chopped sweetened dried cranberries (such as Craisins®)
2 tablespoons minced candied ginger
½ cup confectioners' sugar
1 tablespoon heavy whipping cream
Directions
Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Info | Moist Chocolate Cake Recipe With Oil Mary Berry
prep:
30 mins
cook:
30 mins
additional:
6 hrs
total:
7 hrs
Servings:
16
Yield:
16 bars
TAG : Clone Of A Cranberry Bliss Bar
Dessert Recipes, Chocolate Dessert Recipes, White Chocolate,
