Golden Grand Marnier Cake

Makes: 12 servings at 93o each. Prep: 20 minutes. Bake: at 350 degrees for 55 to 65 minutes. Stand: 2 hours.

Golden Grand Marnier Cake
Servings: 12 Prep 20 mins Bake 350°F 55 mins to 1 hr 5 mins Stand 2 hrs


  • Cake:
  • 1/2 cup mini chocolate chips
  • 1/4 teaspoon Grand Marnier
  • 1 1/2 teaspoons cake flour
  • 3 eggs
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups sifted cake flour
  • 2/3 cup sliced almonds, finely ground
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons grated orange rind
  • 1 cup (2 sticks) unsalted butter, at room temperature
Grand Marnier Syrup:
  • Grand Marnier Syrup:
  • 1/2 cup sugar
  • 1/4 cup fresh orange juice
  • 1/3 cup Grand Marnier liqueur
Chocolate Glaze:
  • Chocolate Glaze:
  • 4 1/2 ounces bittersweet chocolate, finely ground
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons Grand Marnier liqueur (optional)

Make It


1. Heat oven to 350 degrees F. Coat 9-cup fluted tube pan with cooking spray. Mix chips and Grand Marnier in bowl until chips are moistened and shiny. Add 1-1/2 teaspoons flour; toss to coat.

2. Lightly mix eggs, 1/4 cup sour cream and vanilla in another bowl.

3. On low speed, beat in large bowl sifted flour, almonds, sugar, baking powder, baking soda, salt and orange rind for 30 seconds to blend. Add butter and remaining 3/4 cup sour cream; beat on low speed until dry ingredients are moistened. Increase speed to medium; beat 1-1/2 minutes. Scrape down side of bowl. Gradually add egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down side of bowl; stir in chocolate chips. Scrape batter into prepared pan; smooth surface.

4. Bake in 350 degrees F oven 55 to 65 minutes or until cake tester inserted in center comes out clean and top springs back when lightly pressed.

Shortly before cake is done, prepare syrup:

5. Heat sugar, juice and Grand Marnier in small saucepan until sugar is dissolved; do not boil. Remove pan with cake to wire rack. Immediately with cake tester poke holes all over cake; brush on half the syrup. Cool in pan 10 minutes. Unmold onto lightly greased rack. Brush with remaining syrup. Cool.

When cake has cooled, prepare glaze:

6. Place chocolate in small bowl. Heat cream in small saucepan to boiling. Pour over chocolate; cover for 5 minutes or until melted. Gently stir together until smooth. Stir in optional Grand Marnier; let cool slightly (about 85 degrees F).

7. Pour glaze over top of cake, letting it dribble down sides. Do not spread to avoid marks in glaze. If glaze is too thick, heat small amount of additional cream and stir in. Let cake stand for 2 hours to set.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 547, Fat, total (g): 34, chol. (mg): 117, sat. fat (g): 19, carb. (g): 58, fiber (g): 2, pro. (g): 7, sodium (mg): 319, Percent Daily Values are based on a 2,000 calorie diet.