Best Chocolate Grand Marnier Cake Recipes

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CHOCOLATE & GRAND MARNIER CAKE



Chocolate & Grand Marnier Cake image

I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/3 cups water
WHIPPED CREAM:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
FILLING:
1 envelope unflavored gelatin
3/4 cup thawed frozen orange juice concentrate
3/4 cup sugar
1/2 cup Grand Marnier, divided
3 tablespoons grated orange zest

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

Nutrition Facts :

CHOCOLATE GRAND MARNIER CAKE



Chocolate Grand Marnier Cake image

Categories     Cake     Liqueur     Milk/Cream     Chocolate     Egg     Dessert     Bake     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

Cake:
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large eggs, separated
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon finely grated orange peel
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Icing:
7 ounces bittersweet chocolate, chopped
7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
  • Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
  • For icing:
  • Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
  • Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
  • Cut into wedges and serve.

GRAND MARNIER SOFT-CENTERED CHOCOLATE CAKE



Grand Marnier Soft-Centered Chocolate Cake image

A sheer delight for dessert lovers! This soft-centered cake will transport you to chocolate heaven with its perfect match of bitter chocolate and smooth, sweet Grand Marnier liqueur. These cakes maintain a crunchy texture on top while remaining gooey inside because they are baked fast at a high temperature. From the Grand Marnier website.

Provided by Spongebob Chefpants

Categories     Dessert

Time 32m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 10

3 ounces chocolate, melted
1/2 cup butter
1 tablespoon flour
2 tablespoons sugar
3 eggs
2 teaspoons Grand Marnier
1 orange, zest of
1/2 cup heavy cream, whipped
cinnamon
6 (1 ounce) chocolate squares

Steps:

  • Preheat oven to 375 degrees F.
  • Cream the butter and the sugar together.
  • Add the melted chocolate and gently fold in the eggs being careful not to over mix.
  • Add the flour, orange zest, and Grand Marnier.
  • Pour the batter into individual moulds or ramekins and insert a square of chocolate into the middle of each cake.
  • Bake for 12 minutes.
  • Unmould the cakes onto plates and decorate with a spoonful of whipped cream and sprinkle with cinnamon.

Nutrition Facts : Calories 688.6, Fat 53.1, SaturatedFat 31.9, Cholesterol 189.7, Sodium 222.6, Carbohydrate 49, Fiber 3.5, Sugar 40.7, Protein 11.4

SPICED MOLTEN CHOCOLATE GRAND MARNIER CAKE



SPICED MOLTEN CHOCOLATE GRAND MARNIER CAKE image

Categories     Cake     Chocolate     Dessert     Bake     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 (generous) tablespoon Grand Marnier or Cabernet Sauvignon
1 teaspoon Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon Cinnamon, Saigon
1/4 teaspoon Ginger, Ground

Steps:

  • BUTTER 4 (6 oz) ramekins, custard cups or souffle dishes. Place on a baking sheet. MICROWAVE chocolate and butter in a large microwavable bowl on HIGH for 1 minute or until the butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes. OPTION 1: Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking. OPTION 2: Bake in preheated 425 degree oven 13-15 minutes or until sides are firm but center is soft. Let stand 1 minute. Loosen edges with knife. Invert onto serving plates. Nutrition Information Per Serving: Calories: 567 Sodium: 209 mg Fat: 35 g Carbohydrates: 57 g Cholesterol: 219 mg Fiber: 2 g Protein: 6 g

CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE



Chocolate orange & Grand Marnier truffle cake image

This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner

Provided by Sara Buenfeld

Categories     Dessert

Time 1h

Number Of Ingredients 10

1 orange
5 tbsp Grand Marnier
50g caster sugar
2 dark Terry's chocolate oranges, seperated into segments
85g unsalted butter , softened
3 eggs , separated
284ml pot double cream
140g rich tea finger biscuit
142ml pot double cream , lightly whipped
grated dark chocolate or chocolate curls

Steps:

  • Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
  • Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
  • Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
  • Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
  • Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
  • To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.

Nutrition Facts : Calories 599 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.32 milligram of sodium

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