400g dark chocolate
200g unsalted butter
250g dark brown sugar
1 tsp natural vanilla extract
375g self-raising flour
40g cocoa powder
300g sour cream, stirred until smooth
200g cranberry milk chocolate
100g dry-roasted almonds, finely chopped
75g dried cranberries, chopped
Preheat oven to 170°C. Combine 300g dark chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, stirring until melted. Set aside.
Combine the eggs, brown sugar and vanilla in the bowl of an electric mixer and beat with the whisk attachment on high speed for 10 minutes. Meanwhile, sift the flour and cocoa powder together. Gently fold the chocolate mixture, sour cream and flour into the eggs, until a smooth batter forms.
Spoon ¼ of the batter into a buttered and floured 2½L Bundt tin. Finely chop 100g cranberry chocolate and mix with the almonds and cranberries, then scatter one-third on top. Repeat with the remaining batter and crumble mixture, finishing with batter. Bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack for 5 minutes, then invert to turn out onto a serving platter. Set aside to cool.
Finely chop the remaining dark chocolate, then boil the cream and pour over, whisking until smooth. Ladle over the cake. Break the remaining cranberry chocolate into shards, then press into the cake to garnish.