Recipe by Redsie
I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!
Top Review by sepayne99
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.
- 118.29 ml bittersweet chocolate, chopped into 1/4 inch pieces
- 29.58-44.37 ml Grand Marnier
- 7.39 ml cake flour
- 3 large eggs
- 236.59 ml sour cream
- 7.39 ml vanilla
- 591.47 ml sifted cake flour
- 236.59 ml sugar
- 118.29 ml unblanched sliced almonds, toasted and finely ground
- 14.79 ml unblanched sliced almonds, toasted and finely ground
- 7.39 ml baking powder
- 4.92 ml baking soda
- 3.69 ml salt
- 29.58 ml grated orange zest
- 236.59 ml unsalted butter, softened
Grand Marnier Syrup
- 118.29 ml sugar
- 59.14 ml fresh orange juice
- 78.07 ml Grand Marnier
Directions See How It's Made
- Preheat oven to 350°F.
- In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
- In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
- 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 ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ 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.
- Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
- 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 ½ 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.
- This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.