Chocolate cranberry poinsettia cake
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Chocolate cranberry poinsettia cake
  Chocolate    Cranberry    Cakes    Fruit  
Last updated 6/12/2012 1:15:25 AM. Recipe ID 44791. Report a problem with this recipe.
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      Title: Chocolate cranberry poinsettia cake
 Categories: Cakes, Chocolate, Fruit, Holiday/spe
      Yield: 8 Servings
      1 c  Cake flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/8 ts Salt
    1/2 c  Orange juice
      3 oz Semisweet chocolate; chopped
      1 c  Sugar
    1/4 c  Unsalted butter; (1/2 stick)
           -room tmp
  1 1/2 ts Grated orange peel
      2 lg Eggs
    1/2 c  Sour cream
    1/2 ts Vanilla

MMMMM--------------------CRANBERRIES & SYRUP-------------------------
    2/3 c  Sugar
    1/3 c  Water
      2 c  Fresh or frozen cranberries

  1 1/2 c  Whipping cream
     12 oz Semisweet chocolate; chopped
           Marbleized White Chocolate
           -Leaves (see recipe)
           Fresh mint leaves
  for cake: Position rack in center of oven; preheat to 350 degrees.
  Butter 2 ~ 9" diameter cake pans with 1 1/2" high sides. Line bottoms
  of pans with parchment or waxed paper. Dust pans with flour; tap out
  excess. Stir flour, baking powder, baking soda and salt in medium
  bowl to blend. Bring orange juice to boil in heavy small saucepan.
  Remove from heat. Add chocolate; whisk until melted and smooth. Cool
  to barely lukewarm. Using electric mixer, beat sugar, butter and
  orange peel in large bowl until blended. Add eggs 1 at a time,
  beating well after each addition. Add sour cream, vanilla and melted
  chocolate mixture and beat until well blended. Add dry ingredients
  and beat just until well blended. Divide batter equally between
  prepared pans; smooth tops. Bake cakes until tester inserted into
  center comes out clean, about 25 mins. Cool cakes in pans on rack.
  for cranberries & syrup: Combine sugar and water in heavy medium
  saucepan. Stir over medium heat until sugar dissolves. Add
  cranberries; bring to boil. Using slotted spoon, immediately transfer
  about 20 glazed to plate. Reserve for garnish; chill. Continue to
  boil remaining cranberries until berries pop, about 5 mins. Using
  slotted spoon, transfer poached berries to small bowl. Pour cranberry
  syrup in pan into another bowl and reserve for marbleized leaves.
  for frosting: Bring cream to boil in heavy medium saucepan. Remove
  from heat. Add chocolate and stir until melted and smooth. Chill
  chocolate frosting until just thick enough to spread but still
  glossy, about 1 hour 20 mins. Invert 1 cake layer onto platter. Peel
  off parchment. Spread 1.2 cup chilled chocolate frosting over cake.
  Spoon poached cranberries in bowl evenly over frosting. Invert second
  cake layer onto work surface. Peel off parchment; place cake atop
  cranberries. Spread remaining chocolate frosting over top and sides
  of cake. Refrigerate until cake is well chilled, about 2 hours. (Can
  be made 1 day ahead. Cover with cake dome and chill.) Working
  quickly, arrange chocolate leaves in center of cake, forming
  poinsettia flower. Place 3 glazed cranberries in center of flower.
  Arrange fresh mint leaves and remaining glazed cranberries around
  cake. Refrigerate cake until ready to serve.

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Recipe ID 44791 (Apr 03, 2005)

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