Cocoa Berry Cake

Name: Cocoa Berry Cake
Ingredients: Cooking spray; 2/3 cup water; 1 cup dried cranberries; 1/3 cup orange juice; 1 tablespoon margarine; 1 1/2 cups sugar; 1 cup unsweetened cocoa; 1/2 cup all-purpose flour; 1/4 cup boiling water; 1 tablespoon Grand Marnier (orange-flavored liqueur); 1 teaspoon vanilla extract; 5 ounces unsweetened chocolate, melted; 2 large egg yolks; 1 teaspoon cream of tartar; 10 large egg whites; 1/4 cup sugar

16 ingredients

7 steps

Ingredients

Cooking spray
2/3 cup water
1 cup dried cranberries
1/3 cup orange juice
1 tablespoon margarine
1 1/2 cups sugar
1 cup unsweetened cocoa
1/2 cup all-purpose flour
1/4 cup boiling water
1 tablespoon Grand Marnier (orange-flavored liqueur)
1 teaspoon vanilla extract
5 ounces unsweetened chocolate, melted
2 large egg yolks
1 teaspoon cream of tartar
10 large egg whites
1/4 cup sugar

Directions

1

Preheat oven to 350°.
2

Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside.
3

Combine 2/3 cup water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes.
4

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.
5

Beat cream of tartar and egg whites at high speed of a 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.
6

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.
7

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.