Cocoa Berry Cake

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 27%
  • Fat: 7.1g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.3g
  • Carbohydrate: 43.6g
  • Fiber: 0.8g
  • Cholesterol: 28mg
  • Iron: 2.4mg
  • Sodium: 47mg
  • Calcium: 29mg

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

Preparation

  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.
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