Chocolate & Grand Marnier Cake
TOTAL TIME: Prep: 50 min. + chilling Bake: 25 min. + cooling
YIELD: 12 servings.
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? —Lorraine Caland, Shuniah, Ontarior
Ingredients
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1/2 cup butter, softened
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1-2/3 cups sugar
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3 large eggs
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1 teaspoon vanilla extract
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1-3/4 cups all-purpose flour
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1/2 cup baking cocoa
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1 teaspoon salt
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1-1/3 cups water
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WHIPPED CREAM:
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2-1/2 cups heavy whipping cream
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1/3 cup confectioners' sugar
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FILLING:
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1 envelope unflavored gelatin
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3/4 cup thawed frozen orange juice concentrate
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3/4 cup sugar
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1/2 cup Grand Marnier, divided
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3 tablespoons grated orange zest
Directions
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1.
Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper.
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2.
In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition.
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3.
Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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4.
In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold.
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5.
For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, 10-15 seconds.)
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6.
Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer.
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7.
To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts
1 slice: 565 calories, 27g fat (17g saturated fat), 123mg cholesterol, 417mg sodium, 71g carbohydrate (54g sugars, 1g fiber), 7g protein.
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