Recipe by Baby Kato
Wow, what flavors. This special cake is worth the extra effort. The big kids around here go crazy for this tasty cake. I hope that you also enjoy this light, fluffy, creamy treat.
Top Review by Sydney Mike
Was intending to make this for a nice dessert right here at home, but my other half persuaded me to let most of it go to work with him to share! Pretty much followed the recipe, but did feel obligated to substitute orange flavoring for the Grand Marnier! Still, IT IS AN OUTSTANDING CAKE, & I'm happy to keep the recipe around to make again! [Tagged, made & reviewed in Please Review My Recipe]
- chocolate wafer
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg, large
- 1 teaspoon vanilla
- 2 cups pastry flour
- 1⁄2 cup cocoa powder, dark
- 1⁄8 teaspoon salt
- whipping cream
- 3 cups heavy cream
- 1⁄4 cup granulated sugar
- 2 teaspoons finely grated orange rind
- 2 teaspoons orange liqueur, Grand Marnia
- 2 cups fresh raspberries
- 1⁄8 cup powdered sugar (garnish)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Line two rimless baking sheets with parchment paper and set aside until needed.
- Chocolate Wafers.
- Beat butter with icing sugar until fluffy.
- Next add the egg and vanilla, mix well.
- In a separate bowl, sift together the flour, cocoa powder and salt.
- Stir into butter mixture in two additions to form smooth soft dough.
- Divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours. (until firm enough to slice,).
- Cut into thin slices, about 1/8-inch thick.
- Place cookie slices, 1 inch apart, on prepared baking sheets.
- Bake in top and bottom thirds of 375°F oven.
- Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
- Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
- In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
- Divide wafers into 5 batches. Arrange 1 batch in single layer on flat glass cake pan. Break wafers into smaller pieces to fill in gaps as necessary.
- Then cover the wafers with one-sixth of the whipped-cream mixture.
- Add second layer of wafers and cream then place half of the raspberries over the cream.
- Repeat with 2 more layers of cream and wafers.
- Lastly, cover the top of the cake with the remaining cream mixture.
- Loosely drape with plastic wrap and refrigerate for 6 hours.
- When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.