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Cocoa Berry Cake

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Submitted by: musicmiss7

 

A rich chocolate cake infused with gran marnier and bake with cranberries. Top with a chocolate glaze.
 

Ingredients

  • Cooking Spray
  • 2/3 cup water
  • 1 cup dried cranberries
  • 1/3 cup orange juice
  • 1 tbl margarine
  • 1-1/2 cup sugar
  • 1 cup unsweetened cocoa
  • 1/2 cup all purpose flour
  • 1/4 cup boiling water
  • 1 tbl grand marnier)orange-flavored liqueur)
  • 1 tsp vanilla extract
  • 5 ounces unsweetened chocolate, melted
  • 2 large egg yolks
  • 1 tsp cream of tartar
  • 10 large egg whites
  • 1/4 cup sugar
  • chocolate glaze

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Method

Preheat oven to 350 degrees. Coat bottoms of 2(9 inch) round cake pans with cooking spray, set aside. Combine 2/3 cup water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; 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 liqueur, vanilla, chocolate and egg yolks, stir until well-blended. Set batter aside. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tbl at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into prepared pans. Bake at 350 degrees 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. Chocolate Glaze 2 ounces semisweet chocolate, coarsely chopped 3 1/2 tabs water 2 1/2 tabs fat free sweetened condensed milk Combine all ingredients in medium glass bowl, and microwave at high 1 minute or until almost melted, stirring until smooth.

 

Notes:

 

Number of Servings:

 

Submitted by: musicmiss7 ()

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