Dark Chocolate Cranberry Bundt Cake

For The Cake:

 * 2 1/4 cup all-purpose flour
 * 3/4 cup cocoa powder
 * 1 teaspoon baking powder
 * 1 teaspoon salt
 * 2 sticks butter, (room temperature)
 * 1 3/4 cup sugar
 * 4 large eggs, room temperature
 * 2 teaspoons vanilla
 * 1 cup milk
 * 1 heaping cup fresh or frozen cranberries, coarsely chopped
 * 2 ounces dark chocolate, chopped (or use chocolate chips)

For The Ganache:

 * 1/2 cup heavy cream
 * 3 ounces dark chocolate, coarsely chopped
 * 2 tablespoons unsalted butter

For The Cranberry Sauce:

 * 1 bag of fresh cranberries
 * juice of half an orange, (plus zest)
 * 2 tablespoons water
 * 1/4 cup sugar
 * 1 cinnamon stick

Directions:
For The Cake: For The Ganache: For The Cranberry Sauce:
 * 1) Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a 12 cup bundt pan.
 * 2) Whisk together the flour, cocoa, baking powder, and salt.
 * 3) In a separate bowl, cream together the sugar and butter with an electric mixer until a thick paste forms. Beat in each egg, one at a time. When the mixture looks smooth, beat in the vanilla.
 * 4) With the mixer speed on low, add 1/3 of the flour mixture, mixing until combined. Add half of the milk and mix until combined. Repeat until all of the flour and milk has been added.
 * 5) Gently fold in the cranberries and dark chocolate pieces. Transfer mixture to prepared bundt pan. Bake for 65 to 70 minutes, or until a thin knife inserted into the center comes out clean.
 * 6) Cool in pan for 10 minutes. Carefully turn out of pan onto wire rack and cool completely. Serve with Chocolate Ganache and Cranberry Sauce.
 * 1) Set a heatproof bowl over a small saucepan of simmering water.
 * 2) Melt the 2 tablespoons of butter, 1/2 cup heavy cream, and 3 ounces dark chocolate in the bowl, stirring often until mixture is smooth. Remove from heat.
 * 1) Add all the ingredients to a medium sauce pan. Cook over medium heat until cranberries pop and mixture is thick.