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