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Cocoa Berry Cake

Healthycooking's picture
Ingredients
  Vegetable cooking spray 1
  Water 2⁄3 Cup (10.67 tbs)
  Dried cranberries 1 Cup (16 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Margarine 1 Tablespoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Unsweetened cocoa 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Grand marnier 1 Tablespoon (Orange-Flavored Liqueur)
  Vanilla extract 1 Teaspoon
  Unsweetened chocolate 5 Ounce, melted
  Egg yolks 2 Large
  Cream of tartar 1 Teaspoon
  Egg whites 10 Large
  Sugar 1⁄4 Cup (4 tbs)
  Chocolate glaze 1 Cup (16 tbs)
Directions

Preheat oven to 350°.
Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
Coat wax paper with cooking spray, and set pans aside.
Combine 1/2 cup water, cranberries, orange juice, and margarine in a small saucepan.
Bring mixture to a boil, and cook 5 minutes.
Combine 1 1/2 cups sugar, cocoa, and flour in a large bowl.
Add cranberry mixture and boiling water; stir until well-blended.
Add Grand Marnier, vanilla, chocolate, and egg yolks to cranberry mixture; stir until well-blended.
Set batter aside.
Beat cream of tartar and egg whites at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
Pour batter into prepared pans.
Bake at 350° for 35 minutes or until cake springs back when touched lightly in center.
Let cool in pans 10 minutes on a wire rack; remove from pans.
Peel off wax paper; let cool completely.
Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer.
Spread remaining glaze over top of cake.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cocoa

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