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Add a photoServings: 8
Ingredients
- 1 c. Cake flour
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1/2 c. Orange juice
- 3 ounce Semisweet chocolate, minced
- 1 c. Sugar
- 1/4 c. Unsalted butter, (1/2 stick) room tmp
- 1 1/2 tsp Grated orange peel
- 2 lrg Large eggs
- 1/2 c. Lowfat sour cream
- 1/2 tsp Vanilla
- 2/3 c. Sugar
- 1/3 c. Water
- 2 c. Fresh or possibly frzn cranberries
- 1 1/2 c. Whipping cream
- 12 ounce Semisweet chocolate, minced Marbleized White Chocolate Leaves (see recipe) Fresh mint leaves
Directions
- 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 possibly waxed paper. Dust pans with flour; tap out excess. Stir flour, baking pwdr, baking soda and salt in medium bowl to blend. Bring orange juice to boil in heavy small saucepan. Remove from heat. Add in chocolate; whisk till melted and smooth. Cold to barely lukewarm. Using electric mixer, beat sugar, butter and orange peel in large bowl till blended. Add in Large eggs 1 at a time, beating well after each addition. Add in lowfat sour cream, vanilla and melted chocolate mix and beat till well blended. Add in dry ingredients and beat just till well blended. Divide batter equally between prepared pans; smooth tops. Bake cakes till tester inserted into center comes out clean, about 25 mins. Cold cakes in pans on rack.
- for cranberries & syrup: Combine sugar and water in heavy medium saucepan.
- Stir over medium heat till sugar dissolves. Add in cranberries; bring to boil. Using slotted spoon, immediately transfer about 20 glazed to plate.
- Reserve for garnish; chill. Continue to boil remaining cranberries till 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 in chocolate and stir till melted and smooth. Refrigeratechocolate frosting till just thick sufficient to spread but still glossy, about 1 hour 20 mins. Invert 1 cake layer onto platter. Peel off parchment. Spread 1.2 c. chilled chocolate frosting over cake. Spoon poached cranberries in bowl proportionately 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. Chill till cake is well chilled, about 2 hrs. (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. Chill cake till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 684 | |
| Calories from Fat 394 | 58% |
| Total Fat 46.16g | 58% |
| Saturated Fat 28.09g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 246mg | 10% |
| Potassium 570mg | 16% |
| Total Carbs 77.02g | 21% |
| Dietary Fiber 10.4g | 35% |
| Sugars 45.23g | 30% |
| Protein 10.85g | 17% |
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