Cocoa Berry Cake



16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 27 %
Fat 7.1 g
Satfat 3.7 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 6.3 g
Carbohydrate 43.6 g
Fiber 0.8 g
Cholesterol 28 mg
Iron 2.4 mg
Sodium 47 mg
Calcium 29 mg


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


Preheat oven to 350°.

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.

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 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.

November 1996
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