Preheat the oven to 350 degrees. Butter and flour a 9 by 5 by 3-inch loaf pan.
In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth.
Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well.
Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack.
Slice the cake into 1/2-inch slices.
To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the cranberry mixture over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries.
Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve.
Yield: 10 to 12 servings
CHOCOLATE PASTRY CREAM:
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.
Yield: 8 cups
FRESH CRANBERRY COMPOTE:
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.
Yield: 2 cups