Golden Grand Marnier Cake

By norsegal8

The divine flavors of orange, Grand Marnier, chocolate and almond - supported by a mellow sour cream butter cake base - combine to produce a sesational cake. The orange flower water enhances the flavor. The Grand Marnier syrup makes the cake soft and moist (though not at all wet) and helps to preserve it so well that I used to ship this cake to the University of Michigan for my daughter Beth's birthday. I once added a little extra Grand Marnier and sent it airmail to a friend in France!

Ingredients

• Grand Marnier syrup:
• 1/2 cup chocolate mini chips
• 1/4 teaspoon Grand Marnier
• 1 1/2 teaspoons cake flour
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons orange flower water or 1 1/2 teaspoons vanilla
• 2 1/2 cups sifted cake flour
• 1/2 cup + 1 tablespoon ground unblanched sliced almonds, toasted
• 1 cup sugar
• 1 1/2 teapoons 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 orange juice
• 1/3 cup Grand Marnier

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees. Grease and flour a 9-cup fluted tube pan.

In a small bowl, toss the chocolate chips and the Grand Marnier until the chips are moistened and shiny. Add the 1 1/2 teaspoons flour and toss until evenly coated.

In a medium bowl, lightly combine the eggs, 1/4 cup sour cream and orange flower water or vanilla.

In a large mixing bowl, combine the dry ingredients and orange zest and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes to aerate and develope the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporated the ingredients and strengthen the structure. Scrape down the sides. Stir in the chocolate chips.

Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 55 to 65 minutes or until a wire cake tester inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink away from the sides of the pan only after removal from the oven.

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 wire rack, poke the top all over with a wire tester, and brush on 1/2 of the syrup. Cool in the pan on a rack for 10 minutes, then invert onto a serving plate or cardboard round. Brush with the remaining syrup and cool completely before glazing with chocolate or wrapping airtight.