Mexican Chocolate Cake with Dried Cranberries

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.