Best Grand Marnier Soft Centered Chocolate 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 :

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

GRAND MARNIER CAKE



Grand Marnier Cake image

Make and share this Grand Marnier Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
3 egg yolks
1 teaspoon Grand Marnier (or any orange liquor)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
orange rind, grated
1/2 cup walnuts, chopped
3 cups egg whites, beaten
1/2 cup sugar
1/4 cup orange juice
1/3 cup Grand Marnier

Steps:

  • Cream sugar and butter.
  • Add egg yolks and 1 teaspoon Grand Marnier.
  • Continue to beat. Sift flour, baking soda and baking powder.
  • Add flour to mixture with sour cream, beginning and ending with dry ingredients.
  • Add orange rind, walnuts and stiff beaten egg whites.
  • Butter and flour an angle food cake pan.
  • Bake at 350 degrees for 55 minutes.
  • Spoon topping over baked cake while still in hot pan.
  • Cool and invert onto serving plate.

GOLDEN GRAND MARNIER CAKE



Golden Grand Marnier Cake image

I think this is from the Cake Bible. Have to bake this for my brother - he loves Grand Marnier!! Will keep you posted!!

Provided by Redsie

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup bittersweet chocolate, chopped into 1/4 inch pieces
2 -3 tablespoons Grand Marnier
1 1/2 teaspoons cake flour
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla
2 1/2 cups sifted cake flour
1 cup sugar
1/2 cup unblanched sliced almonds, toasted and finely ground
1 tablespoon unblanched sliced almonds, toasted and finely ground
1 1/2 teaspoons 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 fresh orange juice
1/3 cup Grand Marnier

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
  • In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
  • In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
  • Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
  • 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 rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
  • This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.

Nutrition Facts : Calories 297.7, Fat 15.4, SaturatedFat 9.3, Cholesterol 72.8, Sodium 248.8, Carbohydrate 36.9, Fiber 0.5, Sugar 19.7, Protein 3.4

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