Chocolate & Grand Marnier Cake

Total Time

Prep: 50 min. + chilling Bake: 25 min. + cooling


12 servings

Updated: Jan. 25, 2023
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
Chocolate & Grand Marnier Cake Recipe photo by Taste of Home


  • 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
  • 2-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 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 zest


  1. Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper.
  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.
  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 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.)
  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.
  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.