Chocolate cranberry poinsettia cake

Yield: 8 Servings

Measure Ingredient
1 cup Cake flour
½ teaspoon Baking powder
½ teaspoon Baking soda
⅛ teaspoon Salt
½ cup Orange juice
3 ounces Semisweet chocolate; chopped
1 cup Sugar
¼ cup Unsalted butter; (1/2 stick) room tmp
1½ teaspoon Grated orange peel
2 larges Eggs
½ cup Sour cream
½ teaspoon Vanilla
⅔ cup Sugar
⅓ cup Water
2 cups Fresh or frozen cranberries
1½ cup Whipping cream
12 ounces Semisweet chocolate; chopped
\N \N Marbleized White Chocolate Leaves (see recipe)
\N \N Fresh mint leaves

CAKE

CRANBERRIES & SYRUP

FROSTING

for cake: Position rack in center of oven; preheat to 350 degrees. Butter 2 ~ 9" diameter cake pans with 1½" 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 1⅕ 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.

Recipe by: Bon Apetit

Posted to KitMailbox Digest by sadrod <pax@...> on Nov 23, 1997

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