Christmas chocolate cake

Preparation with the chocolate muffin baking mix :

1. Preheat oven to 165 °C fan.
2. Open the freshness seal and pour the contents into a large bowl.
3. Classic version: Add 420 ml milk, 140 ml sunflower oil (see milk and oil line in the can) and 1 egg and mix for 1 minute with the food processor, hand mixer or Thermomix (level 5 with the spatula) until a smooth dough is formed.
   Vegan version: Add 420 ml soy drink and 140 ml sunflower oil (see milk line in the can) and mix for 1 minute with the food processor, hand mixer or Thermomix (level 5 with the spatula) until a smooth dough is formed.
4. Tip: instead of sunflower oil you can also use olive oil or another oil of your choice (hazelnut oil, walnut oil…).
5. Grease a bundt cake or cake tin with butter and dust with flour.
   Pour the batter into the pan and bake at 165°C for 65 minutes (test with a toothpick*). Remove from the pan, let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack.
6. Then melt some milk or dark chocolate and spread it on the cake.
7. Roll a handful of cranberries in sugar. Then scatter them on the cake as desired.

*Skewer test: Before removing the cake from the oven, we recommend doing a skewer test. To do this, insert a thin wooden or metal skewer into the center of the cake. When you remove it, make sure no liquid batter sticks to the skewer.