10 March

Grand Marnier Cake

Grand Marnier Cake combines the delicious flavors of almond and orange and infuses the cake with moisture using a Grand Marnier syrup. Sure to become a new family favorite!

Grand Marnier Cake Ingredients:
1/2 c. mini chocolate chips
1/4 tsp. Grand Marnier
1-1/2 Tbsp. cake flour
3 large eggs
1 cup sour cream
2 teaspoons orange extract
2-1/2 c. sifted cake flour
1/2 c. ground almonds
1 c. sugar
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. orange zest
1 c. butter
Preparation:
Serves 12 – 15.

    • Heat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch pans.
    • Place chocolate chips in a small bowl. Add the 1/4 tsp. of Grand Marnier and still. Add the 1-1/2 Tbsp. cake flour and stir. Set aside.
    • In a medium size bowl, combine eggs, 1/4 c. of sour cream and orange extract. Set aside.
    • In a large mixing bowl, place the 2-1/2 c. cake flour, almonds, sugar, baking powder, baking soda, orange zest and salt. Combine on lowest setting. Add butter and balance of sour cream. Blend until all ingredients are combined, scraping down the sides of the bowl and beater.
    • Add egg mixture to dry ingredients in three batches, beating on medium speed and scraping down the sides of the bowl in between.
    • Stir in the chocolate chips. Using a rubber spatula, fill pans with batter and spread evenly to level batter.
    • Bake cake for 35 – 40 minutes or until a toothpick placed in the center comes out clean.
    • Allow cakes to cook for 10 minutes and then invert on to wire rack to finish cooling. Be sure to place the flat side of the cake down so not to crack the cake in half.
    • When the cakes are cool, use a serrated cake knife to cut off the domes from the cake tops. Then cut each layer in half along the side of the cake. Place the cut layers on dishes or cake boards.
    • Use a pastry brush to moisten the cut side of each cake layer with Grand Marnier syrup.
    • Prepare Grand Marnier frosting and frost bottom layer. Continue frosting and stacking layers, matching up the cut edges of the cakes as best you can. The top of the cake should be the bottom of one of the layers to make for a level surface.
    • Prepare chocolate glaze and spread on cake using a metal spatula. Decorate as desired.

Grand Marnier Syrup:

1/2 c. sugar
1/4 c. orange juice
1/2 c. Grand Marnier

Place ingredients in a small saucepan and heat just until the sugar is dissolved.

Grand Marnier Frosting:

6 c. confectioner’s sugar
1/4 c. Grand Marnier
2 Tbsp. orange juice
1 cup butter

Place butter and sugar in large mixing bowl. Blend on low speed until butter is broken into crumbs in the sugar. Add Grand Marnier and orange juice a little at a time. Increase mixer speed to medium and blend until frosting is light and fluffy. Scrape down sides of bowl. The consistency should be easy to spread. If needed, add additional liquid until you can easily spread the frosting with the back of a spoon.

Chocolate Glaze:

2 c. chocolate chips
2 Tbsp. butter

Melt chocolate chips and butter in microwave safe bowl for one minute. Stir until chocolate is melted. The chocolate will thicken up and have a spreading consistency.

TAGS: Desserts