Chocolate & Grand Marnier Cake Recipe

Chocolate & Grand Marnier Cake Recipe
Chocolate & Grand Marnier Cake Recipe photo by Taste of Home
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Chocolate & Grand Marnier Cake Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/3 cups water
  • WHIPPED CREAM:
  • 2-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • FILLING:
  • 1 envelope unflavored gelatin
  • 3/4 cup thawed frozen orange juice concentrate
  • 3/4 cup sugar
  • 1/2 cup Grand Marnier, divided
  • 3 tablespoons grated orange peel

Directions

Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, beat butter and sugar until crumbly. Add eggs, one 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.
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.
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.
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 peel. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.)
Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer.
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. Yield: 12 servings.
Originally published as Chocolate & Grand Marnier Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1/2 cup butter, softened
  • 1-2/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/3 cups water
  • WHIPPED CREAM:
  • 2-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • FILLING:
  • 1 envelope unflavored gelatin
  • 3/4 cup thawed frozen orange juice concentrate
  • 3/4 cup sugar
  • 1/2 cup Grand Marnier, divided
  • 3 tablespoons grated orange peel
  1. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one 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.
  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.
  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.
  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 peel. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.)
  6. Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer.
  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. Yield: 12 servings.
Originally published as Chocolate & Grand Marnier Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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