Step 1 Chocolate sponge cake
1 cup Flour
1/2 cup Cocoa powder
1 tsp. Baking powder
1/4 tsp. Baking soda
1 cup Sugar
1 tsp Vanilla
Step 2 Maraschino cranberry filling
1 1/2 jar Nutra-Fruit Maraschino Cranberries (syrup and fruit)
4 tbsp. Cornstarch
1/2 cup Sugar
1/4 cup Avril Quebec Amaretto
Step 3 Cream filling
3 cups 35% whipping cream
1/2 cup Powdered sugar
1 tsp. Vanilla
4 tbsp. Nutra-Fruit Maraschino Cranberry Syrup
Step 4 Decoration
1/2 jar Nutra-Fruit maraschino cranberries (syrup and fruit)
Dark chocolate shavings
Heat the oven to 350 F and put the rack in the center.
Place parchment paper in 2 8-inch round molds.
Mix the dry ingredients (flour, cocoa, baking powder, baking soda) of the sponge cake and sift them.
Whisk the eggs with the sugar and vanilla for at least 10 minutes.
Gently fold the dry ingredients into the mixture, folding the dough so as not to remove the air.
Pour the dough into the two molds equally.
COOKING: 25 minutes then let cool.
Cut each sponge cake in half crosswise.
Prepare the maraschino cranberry filling; put everything in a saucepan and bring to a boil, stirring with a whisk, for 5 minutes.
Leave to cool in the refrigerator for 1 hour.
Prepare the whipped cream filling.
Combine all the ingredients and whisk until the cream is stiff and peaks.
Assemble the cake by putting between each layer a layer of cranberry preparation, a layer of whipped cream.
Decorate the top with the whipped cream, maraschino cranberries and syrup as well as the chocolate shavings.