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1
CAKE
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2
Stir flour, baking powder, baking soda and salt in medium bowl to blend.
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3
Bring orange juice to boil in heavy saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to barely lukewarm.
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4
Beat sugar, butter and orange peel in large bowl until blended.
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5
Add eggs 1 at a time, beating well after each.
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6
Add sour cream, vanilla and melted chocolate mixture and beat until well blended. Add dry ingredients and beat just until well blended.
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7
Divide batter equally between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 mins. Cool cakes in pans on rack.
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8
CRANBERRIES AND SYRUP
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9
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 into another bowl and reserve for marbleized leaves.
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10
FROSTING
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11
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 80 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.
