MEXICAN CHOCOLATE CAKE WITH DRIED CRANBERRIES

Steps:

• Position a rack in the middle of the oven and preheat to 350°F (175°C).
• Butter and flour a 12-cup (1.5-L) Bundt pan or 9-inch (22.5-cm) angel food cake pan. Melt the butter over moderately low heat, then whisk in cocoa.
• Add water and coffee and whisk until smooth. Remove from heat and let cool.
• Whisk in the sugar, eggs, buttermilk, and vanilla.
• Sift together flour, baking soda, cinnamon and salt.
• Add the cocoa mixture and whisk until just combined.
• Whisk in the cranberries.
• Pour the batter into the cake pan and bake cake until a toothpick inserted into the centre of the cake comes out clean, 45 - 55 minutes.
• Cool the cake in the pan on a rack for 10 minutes, then loosen the edges with a thin knife and invert onto a plate.
• Let cool.
• For the glaze, bring the cream to a boil in a small pot.
• Remove from the heat and add the chocolate, stirring until smooth.
• Spoon the glaze over the top of the cake, letting it run down the sides.
• Keeps well for 3 days tightly wrapped. Freeze for longer storage.