12/18/2018
Chocolate Cranberry Trifle Cake
(for sponge cake)
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
6 eggs, separated, room temperature
1 cup sugar
1/2 t vanilla
1/2 t cream of tartar
pinch of salt
(for cranberry filling)
12 oz. fresh cranberries
1 cup sugar
1 T fresh lemon juice
(for Grand Marnier sauce)
1 1/4 cups milk
1/2 cup whipping cream
4 egg yolks
1/2 cup sugar
3T Grand Marnier
1 t vanilla
(for chocolate mousse)
1 t instant espresso powder
1/4 cup boiling water
3/4 cup sugar
4 oz. unsweetened chocolate, coarsely chopped
6 T unsalted butter, cut into 6 pieces
4 eggs, separated, room temperature
1 t vanilla
pinch of salt
pinch of cream of tartar
1/2 cup finely chopped walnuts
>how to make<
(for sponge cake)
*Preheat oven to 325 degrees.
*Butter two 8" cake pans
*Line with parchment; butter and flour paper, shaking off excess.
*Sift together 1/2 cup flour and cocoa powder.
*Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted.
*Blend in vanilla.
*Gradually beat in dry ingredients, stopping to scrape down sides of mixing bowl.
*Using clean, dry beaters, beat whites, cream of tartar and salt until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not day.
*Gently fold whites into batter 2 additions.
*Pour batter into prepared pans.
*Bake until cake pulls away from sides of pan and top springs back when lightly touched, 25 to 30 minutes.
*Invert onto racks and cool completely.
(for cranberry filling)
*Combine all ingredients in heavy medium saucepan and slowly bring to boil.
*Reduce heat and simmer 3 minutes.
*Set aside 16 large berries for decorations.
*Continue simmering remaining berries until mixture is jamlike, about 5 minutes.
*Cool completely.
(for Grand Marnier sauce)
*Heat milk and cream in heavy small saucepan until skin forms on top, about 5 minutes.
*Whisk yoks to blend in double boiler.
*Gradually whisk in sugar.
*Slowly stir in milk mixture.
*Set over gently simmering water and stir with wooden spoon until mixture thickens and finger leaves path when drawn across spoon, about 12 minutes.
*Cool completely. Blend in Grand Marnier and vanilla.
*Cover and refrigerate until ready to serve.
(for chocolate mousse)
*Dissolve espresso powder in water in heavy small saucepan.
*Add 1/2 cup sugar and cook over low heat until sugar is dissolved, swirling pan occasionally.
*Bring to boil. Reduce heat to lowest setting.
*Add chocolate and stir until melted.
*Transfer to large bowl. Whisk in butter 1 piece at a time.
*Beat in yolks. Blend in vanilla.
*Using clean, dry beaters, beat whites with salt and cream of tartar until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not dry.
*Stir 1/4 cup of whites into chocolate mixture.
*Fold chocolate mixture into remaining whites.
*Cover and refrigerate until ready to use.
(for assembling)
*Line edges of cake platter with 4 strips of waxed paper.
*Set 1 cake layer on platter.
*Spread with half of filling; do not let any run down sides.
*Spread with half of mousse
*Sprinkle with half of walnuts.
*Repeat with remaining ingredients.
*Arrange reserved cranberries decoratively on top of cake.
*Cut sheet of axed paper long enough to encircle cake.
*Fold paper in half lengthwise.
*Wrap around cake to support.
*Secure with string or tape.
*Refrigerate at least 2 hours to firm.
*Bring cake to room temperature.
*Remove collar from cake and strips from platter.
*Cut cake into slices.
*Spoon several tablespoons of sauce onto each plate.
*Top with cake slice and serve.
-serves 8-
Note: I found this recipe in "Bon appetit: Cakes".
(for sponge cake)
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
6 eggs, separated, room temperature
1 cup sugar
1/2 t vanilla
1/2 t cream of tartar
pinch of salt
(for cranberry filling)
12 oz. fresh cranberries
1 cup sugar
1 T fresh lemon juice
(for Grand Marnier sauce)
1 1/4 cups milk
1/2 cup whipping cream
4 egg yolks
1/2 cup sugar
3T Grand Marnier
1 t vanilla
(for chocolate mousse)
1 t instant espresso powder
1/4 cup boiling water
3/4 cup sugar
4 oz. unsweetened chocolate, coarsely chopped
6 T unsalted butter, cut into 6 pieces
4 eggs, separated, room temperature
1 t vanilla
pinch of salt
pinch of cream of tartar
1/2 cup finely chopped walnuts
>how to make<
(for sponge cake)
*Preheat oven to 325 degrees.
*Butter two 8" cake pans
*Line with parchment; butter and flour paper, shaking off excess.
*Sift together 1/2 cup flour and cocoa powder.
*Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted.
*Blend in vanilla.
*Gradually beat in dry ingredients, stopping to scrape down sides of mixing bowl.
*Using clean, dry beaters, beat whites, cream of tartar and salt until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not day.
*Gently fold whites into batter 2 additions.
*Pour batter into prepared pans.
*Bake until cake pulls away from sides of pan and top springs back when lightly touched, 25 to 30 minutes.
*Invert onto racks and cool completely.
(for cranberry filling)
*Combine all ingredients in heavy medium saucepan and slowly bring to boil.
*Reduce heat and simmer 3 minutes.
*Set aside 16 large berries for decorations.
*Continue simmering remaining berries until mixture is jamlike, about 5 minutes.
*Cool completely.
(for Grand Marnier sauce)
*Heat milk and cream in heavy small saucepan until skin forms on top, about 5 minutes.
*Whisk yoks to blend in double boiler.
*Gradually whisk in sugar.
*Slowly stir in milk mixture.
*Set over gently simmering water and stir with wooden spoon until mixture thickens and finger leaves path when drawn across spoon, about 12 minutes.
*Cool completely. Blend in Grand Marnier and vanilla.
*Cover and refrigerate until ready to serve.
(for chocolate mousse)
*Dissolve espresso powder in water in heavy small saucepan.
*Add 1/2 cup sugar and cook over low heat until sugar is dissolved, swirling pan occasionally.
*Bring to boil. Reduce heat to lowest setting.
*Add chocolate and stir until melted.
*Transfer to large bowl. Whisk in butter 1 piece at a time.
*Beat in yolks. Blend in vanilla.
*Using clean, dry beaters, beat whites with salt and cream of tartar until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not dry.
*Stir 1/4 cup of whites into chocolate mixture.
*Fold chocolate mixture into remaining whites.
*Cover and refrigerate until ready to use.
(for assembling)
*Line edges of cake platter with 4 strips of waxed paper.
*Set 1 cake layer on platter.
*Spread with half of filling; do not let any run down sides.
*Spread with half of mousse
*Sprinkle with half of walnuts.
*Repeat with remaining ingredients.
*Arrange reserved cranberries decoratively on top of cake.
*Cut sheet of axed paper long enough to encircle cake.
*Fold paper in half lengthwise.
*Wrap around cake to support.
*Secure with string or tape.
*Refrigerate at least 2 hours to firm.
*Bring cake to room temperature.
*Remove collar from cake and strips from platter.
*Cut cake into slices.
*Spoon several tablespoons of sauce onto each plate.
*Top with cake slice and serve.
-serves 8-
Note: I found this recipe in "Bon appetit: Cakes".
Labels: chocolate cake recipe, cranberry cake recipe, trifle cake recipe
