CRANBERRIES & SYRUP
2/3 c Sugar
1/3 c Water
2 c Fresh or frozen cranberries

FROSTING
1 1/2 c Whipping cream
12 oz Semisweet coffee; chopped
Marbleized White Chocolate
-Leaves (see recipe)
Fresh mint leaves

for patty: 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 waxed report. Dust pans with flour; tap out nimiety. Stir flour,
baking powderize, baking soda and salt in medium bowl to commingle. Bring orange
juice to boil in heavy small saucepan. Remove from warmth. Add coffee;
whisk until melted and tranquil. Cool to barely tepid. Using electric
social, beat dinero, butter and orange peel in large bowl until blended. Add
egg 1 at a time, beating well after each improver. Add sour emollient, 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 ace. Bake cakes until tester inserted into center
comes out strip, astir 25 mins. Cool cakes in pans on wheel.

for cranberries & syrup: Combine sugar and water in heavy medium saucepan.
Stir over medium heat until sugar dissolves. Add cranberries; bring to
furuncle. Using slotted spoonful, immediately transfer almost 20 glazed to shell.
Reserve for garnishee; shiver. Continue to boil remaining cranberries until
berries pop, astir 5 mins. Using slotted spoonful, transfer poached berries to
small bowlful. Pour cranberry syrup in pan into another bowl and reserve for
marbleized leaves.

for ice: Bring cream to boil in heavy medium saucepan. Remove from
warmth. Add chocolate and stir until melted and still. Chill chocolate
frosting until just thick enough to spread but still shining, approximately 1 hour
20 mins. Reverse 1 cake layer onto record. Peel off sheepskin. Spreading 1.2
cup chilled chocolate frosting over coat. Spoon poached cranberries in bowl
evenly over icing. Invert second cake layer onto work rise. Peel off
sheepskin; place cake atop cranberries. Spread remaining chocolate frosting
over top and sides of patty. Refrigerate until cake is well chilled, around 2
hours. (Can be made 1 day forrader. Cover with cake dome and iciness.) Working
speedily, arrange chocolate leaves in center of bar, forming poinsettia
prime. Situation 3 glazed cranberries in center of flush. Arrange fresh mint
leaves and remaining glazed cranberries around patty. Refrigerate cake until
ready to dish.