ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cocoa Berry Cake

Yield 16 servings (serving size: 1 slice)

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
  • Chocolate Glaze

Nutrition 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

How to Make It

  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.