Cocoa Berry Cake
|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)|
|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)|
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.