Golden Grand Marnier Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier. Ingredients:
1/2 cup bittersweet chocolate, chopped into 1/4 inch pieces |
2 -3 tablespoons grand marnier |
1 1/2 teaspoons cake flour |
3 large eggs |
1 cup sour cream |
1 1/2 teaspoons vanilla |
2 1/2 cups sifted cake flour |
1 cup sugar |
1/2 cup unblanched sliced almonds, toasted and finely ground |
1 tablespoon unblanched sliced almonds, toasted and finely ground |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
2 tablespoons grated orange zest |
1 cup unsalted butter, softened |
1/2 cup sugar |
1/4 cup fresh orange juice |
1/3 cup grand marnier |
Directions:
1. Preheat oven to 350°F.
2. In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 1/2 teaspoon flour and toss until evenly coated.
3. In a medium bowl, lightly combine the eggs, 1/4 cup sour cream, and vanilla.
4. In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining 3/4 cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 1/2 minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
5. Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
6. Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on 1/2 the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
7. This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
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