Cocoa Berry Cake Recipe


DishMain Ingredient


 Vegetable cooking spray1
 Water2⁄3 Cup (10.67 tbs)
 Dried cranberries1 Cup (16 tbs)
 Orange juice1⁄3 Cup (5.33 tbs)
 Margarine1 Tablespoon
 Sugar1 1⁄2 Cup (24 tbs)
 Unsweetened cocoa1 Cup (16 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Boiling water1⁄4 Cup (4 tbs)
 Grand marnier1 Tablespoon (Orange-Flavored Liqueur)
 Vanilla extract1 Teaspoon
 Unsweetened chocolate5 Ounce, melted
 Egg yolks2 Large
 Cream of tartar1 Teaspoon
 Egg whites10 Large
 Sugar1⁄4 Cup (4 tbs)
 Chocolate glaze1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5134 Calories from Fat 1496

% Daily Value*

Total Fat 195 g300.3%

Saturated Fat 72.9 g364.4%

Trans Fat 10.8 g

Cholesterol 370.2 mg

Sodium 1337.9 mg55.7%

Total Carbohydrates 855 g285.1%

Dietary Fiber 126.6 g506.4%

Sugars 586.6 g

Protein 109 g218.7%

Vitamin A 28.7% Vitamin C 68.9%

Calcium 22.7% Iron 161.1%

*Based on a 2000 Calorie diet


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.