Cake turned out perfectly. However, I do not see what people think is so great. It's a good cake, but not as great as all the special ingredients would indicate it should be. I make other cakes that are far better. I wouldn't make it again.
I have the cake bible, and this is one of my favorite recipes. There was way too much Grand Marnier originally listed to coat the chocolate chips - that may be why the one reader's cake fell apart! I have never had a problem with putting it out onto the rack after 10 minutes, and if you wait too much longer, the glaze won't absorb. I edited the recipe to fix it back to the original quantities. Hope this helps!
This cake gets a rave -- and that's without the glaze. The instructions are excellent and I'm glad I followed them exactly. At first, I thought the batter was going to be too stiff, but I soldiered on and the result is a splendid light batter, and the treatment of the chocolate insures that the chips are evenly dispursed throughout. I made this in a small bundt pan and in a mini bundt pan --result: a beautiful little bundt cake and twelve perfect roses. The batter was so good and the aroma of the baking so wonderful that I decided to forego the glaze. No one missed it -- this is a very moist and delicious cake. Just one note: I used enough of the Grand Marnier to moisten the chocolate and added the balance of the three tablespoons of liqueur to the egg mixture. So glad you posted this, Redsie!
Extremely delicious and moist, with a strong Grand Marnier flavor. I had some technical difficulties with step #6 where it says "cool in the pan for 10 minutes, then invert onto a serving plate" - my cake was still very hot and fell apart :-( Next time I'll leave it in the pan for at least 30 minutes until it was completely cooled, then brush on the syrup.