White Chocolate and Grand Marnier Cake

Even if you are not a dessert eater, you will love this cake. It is decadent without being over the top. The Grand Marnier is what gives this icing its wonderful flavour. As a substitute, you can always use Cointreau, Triple Sec or an orange extract.

Photo by Jean K.
Adapted from longos.com

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from longos.com

Ingredients

  • 9

    tbsp (135 mL) Grand Marnier liqueur

  • 6

    eggs, room temperature

  • 3

    cups (750 mL) all-purpose flour (plus extra for pans)

  • 1-1/2

    tsp (7 mL) baking powder

  • 3/4

    tsp (3 mL) baking soda

  • 1/2

    tsp (2 mL) ground ginger

  • 3/4

    cup (175 mL) unsalted butter, room temperature (plus extra for pans)

  • 2-1/2

    cups (625 mL) granulated sugar

  • 1/2

    tsp (2 mL) salt

  • 2

    tsp (10 mL) vanilla

  • 1

    tbsp (15 mL) finely grated orange rind, preferably with a rasp

  • 2

    cups (500 mL) homogenized or 2% milk

  • Grand Marnier Icing:

  • 1

    cup (250 mL) unsalted butter, room temperature

  • 1

    cup (250 mL) sour cream

  • 9

    cups (2.25 L) icing sugar

  • 6

    oz (170 g) white chocolate, melted

  • 1/4

    cup (60 mL) Grand Marnier

  • Extra white chocolate for shavings or curls

Directions

Butter and flour three 8-1/2 inch (23 cm) round cake pans; set aside. Separate eggs and place egg whites in a small bowl; yolks can be saved for another use. In a bowl, stir together flour, baking powder, baking soda and ginger; set aside. In a large bowl, beat butter on high for 1 minute. Add sugar, salt, 3 tbsp (45 mL) Grand Marnier, vanilla and orange rind; beat until combined. Add egg whites and beat for 4 minutes. On low speed, slowly beat in half the flour mixture, then half the milk. Beat in remaining flour mixture then milk. (Batter may appear curdled.) Divide batter evenly into 3 prepared pans. Bake in centre of preheated 350°F (180°C) oven for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pans for 10 minutes, remove from pans and cool completely. For greater success with icing, place cooled cakes in refrigerator for 15 minutes before covering with icing. When cakes are completely cooled, carefully drizzle bottom of each layer with 2 tbsp (30 mL) Grand Marnier. Place 1 cup (250 mL) of icing between bottom and middle layer, and 1 cup (250 mL) between middle and top layer. Use remaining icing to completely cover cake. Garnish the top with white chocolate shavings or curls and refrigerate until ready to serve. Makes 16 to 20 servings. Tip: Once the layers are stacked, place 3 long wooden skewers through them to secure the cake while icing it; remove before icing the top. Grand Marnier Icing: In a large bowl, beat together butter, sour cream and 1 cup (250 mL) icing sugar. Beat in melted white chocolate, Grand Marnier and remaining icing sugar. Cover and chill in the refrigerator about 15 minutes before using. Makes 6 cups (1.5 L).

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