How to prepare
FOR THE CAKE
Heat the oven to 175 degrees Celcius (350 degrees Fahrenheit). Butter and flour your cake tin. I’ve used a bundt form but you can use any form you have at home. A round cake tin will perhaps look better with the cranberries on top, but hey it’s totally up to you! Combine the butter, cocoa and coffee in a saucepan on medium heat. Stir well and when all is combined and melted, set aside to cool. In a separate bowl, mix the flour, sugar and baking soda. Pour the butter mixture onto the flour mixture and combine well.
Add the eggs one at a time, whisking until well combined. Add the sour cream and whisk until smooth.
Pour the batter into your prepared cake tin and bake until a toothpick or knife comes out clean. I baked mine for 53 minutes to perfection. You could bake between 50 to 60 minutes. Let the cake cool for about 20 minutes before you invert onto a rack. Let the cake cool completely before you glaze.
FOR THE GLAZE
Heat the cream in a saucepan till its very hot but not boiling. Don’t forget to stir constantly. Turn off the burner and drop your pieces of chocolate. Let it stand for a minute. Stir or whisk till smooth. If the glaze is a tad thin, let cool till it thickens on its own. Pour over cake.