16 servings (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

KatieInPhilly's Review

December 13, 2008
In spite of the egg whites this cake is very rich and not as light as you may think--it's like eating solid chocolate. The berries (I used Craisins) give an interesting flavor and bite that we quite enjoyed. I had to double the amount of glaze in order to cover the cake like an icing; maybe that was too much but it was way too thick to drizzle on. All in all a good cake, great for the chocoholic who has tried it all!