Golden Grand Marnier Cake

Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!

Ingredients Nutrition

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 ½ teaspoon flour and toss until evenly coated.
  3. In a medium bowl, lightly combine the eggs, ¼ 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 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.
  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 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.
  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.
Most Helpful

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.

sepayne99 April 24, 2011

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!

leighroberson February 26, 2010

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!

Chef Kate November 16, 2007