Chocolate Grand Marnier Cake

July 14: National Grand Marnier Day

We once made orange macarons with a chocolate ganache filling flavored with Triple-Sec, considered a “poor man’s orange liqueur”. But we splurged this time and used Grand Marnier in a chocolate cake to make it taste even richer! Then we topped off this decadent dessert with a floral design using colored confectioners candy melts. This project was worth the time and effort when we were rewarded with “oohs” and “ahs” from friends who indulged with us in eating a chocolate Grand Marnier cake in observance of National Grand Marnier Day.

Recipe

For the Chocolate Grand Marnier Cake

• 4 eggs
• ¼ cup water
• ¼ cup Grand Marnier
• ½ cup oil
• 1 cup sour cream
• 1 tablespoon orange zest
• 1 teaspoon orange extract
• 1 box chocolate cake mix (we used Devil’s Food)
• 1 small box (3.9 ounces) chocolate instant pudding mix

Directions

In a large bowl, beat in the eggs with the sour cream, water, Grand Marnier and oil.

Stir in the orange zest and extract. Mix well.

Add the chocolate cake and pudding mixes. Blend until smooth. Pour batter into a 10-inch round cake pan that has been lightly misted with cooking spray. Bake in a preheated oven at 350 degrees for 50-60 minutes, testing the cake for doneness. Remove from the oven and cool completely. Place the cake on a board, plate or pedestal for frosting.

For the chocolate-orange frosting

• 8 ounces (8 squares) semi-sweet chocolate (we used Baker’s brand)
• 1 cup heavy whipping cream
• 1 tablespoon Grand Marnier
• 1 tablespoon corn syrup

Directions

In a microwave-safe bowl, melt the chocolate. In a microwave-safe cup, heat the whipping cream for 30 seconds until warm. Pour over the melted chocolate and mix well. Flavor with Grand Marnier. Stir in the corn syrup until well blended. Let cool at room temperature to desired spreadable consistency (or for a quicker cool down, place in the refrigerator, checking constantly that it does not harden).

Smear some frosting on the cake board/plate/pedestal to act as a “glue” to the cake. Place the cake in the center. Use a spatula to spread the frosting over the top and sides. Fill a piping bag with the remaining frosting and pipe shell borders (we used Wilton star tip #21). Let the frosting cool and set.

For the flower decorations

• dark chocolate, melted
• orange candy melts, melted
• green candy melts, melted 

Directions

Print out a clipart of flowers as a pattern. Place on a flat surface, such as a cake or cutting board. Tape waxed paper over the pattern. Fill a piping bag with melted dark chocolate. Trace over the flower pattern. Transfer the board to the refrigerator to let the chocolate harden and set. Fill in the flower areas with orange candy melts. Transfer the board to the refrigerator to let the chocolate harden and set.

Finish the candy decoration by filling in the leaf areas with green candy melts. Transfer the board to the refrigerator to let the chocolate harden and set. Remove from the refrigerator and invert onto the board. Carefully peel off the waxed paper. Position the decoration on the cake. Serve the cake at room temperature.

Notes

• Like to bake with booze? Search our blog for other “spirited” baking recipes.
• Chocoholic? Search our blog for chocolate-based recipes.

Loslos

(Filipino Deep-Fried Pork Ribs)

July 4: Filipino-American Friendship Day

While the United States is celebrating its Independence Day, the Philippines is acknowledging Republic Day (also known as Filipino-American Friendship Day). The holiday was initially a commemoration of the establishment of the Republic of the Philippines on July 4, 1946, to coincide with America’s birthday (Philippine Independence Day is on June 12). But now it is simply a day to recognize the special and historical relationship between peoples of the two nations.

Hamburgers, hot dogs and BBQ ribs are popular foods during America’s Independence Day gatherings. If cooking ribs, give them a Filipino flair by frying them à la state fairs and festival style. “Loslos” is a delicious deep-fried pork ribs recipe from Cebu, although various provinces have similar versions. The meat is marinated in “adobo” sauce (vinegar, soy sauce, garlic and ground black pepper) then dredged in seasoned flour before frying. These pork ribs are popular at parties for independence/republic day dining and certainly for Filipino-American Friendship Day!

Recipe

(Adapted from Serious Eats)

Ingredients

• 1 slab baby back pork ribs
• ½ cup sugar cane (rice or apple cider) vinegar
• 2 tablespoons soy sauce
• 4-5 large garlic cloves, minced
• 1 teaspoon ground black pepper
• 1 teaspoon oyster sauce
• 3 tablespoons cornstarch
• 3 tablespoons flour
• Salt and pepper to taste
• oil for frying

Directions

Wash and dry the meat. Cut the slab of pork to make individual ribs. Arrange them in a deep baking pan. In a bowl, make the adobo marinade by mixing the vinegar, soy sauce and minced garlic.

Add the black pepper and oyster sauce. Pour over the ribs, turning and coating them in the marinade. Cover and refrigerate for at least four hours or overnight. In a bowl, combine the cornstarch and flour. Sprinkle with salt and pepper to taste. Dredge a wet rib in the flour mixture.

Deep fry at 375 degrees F in batches until golden brown and cooked through (about 7-8 minutes). Drain on paper towels. Sprinkle with a little more salt and pepper to taste. Or serve hot with BBQ sauce or a vinegar-soy sauce dip.

Notes

• For bite-sized pork ribs, ask the butcher to cut across the ribs into smaller pieces. Adjust/shorten frying time.
• Search our blog for other patriotic and Pinoy foods.
• Also, Happy 4th of July, America! God shed His grace on thee!