GRAND MARNIER CHOCOLATE CAKE: Bastille Day!

Tomorrow is Bastille Day, and it's also Grand Marnier Day, so I thought you might want to celebrate by baking this Grand Marnier Chocolate Cake. 

Grand Marnier is a combination of a premium blend of cognac and exotic oranges created in 1880 by Louis-Alexandre Marnier Lapostolle. Louis-Alexandre Marnier Lapostolle perfected the premium Grand Marnier blend in 1880 and at the time, his vision of combining the essence of wild tropical oranges from Haiti with premium cognac from France was seen as cutting edge and completely unexpected. The cognac found in Grand Marnier is made from Ugni Blanc grapes from five of the best crus within the Cognac region in France and is double-distilled in copper stills. The bitter, exotic orange called ‘Citrus Bigaradia’ sourced from the Caribbean, is a rare variety which offers an intense and unique flavor profile and aroma.

This recipe for Grand Marnier Chocolate Cake is adapted from a recipe in Bon Appetit! Of course, if you don't have time to bake a cake, you can always drink a glass of Grand Marnier! Be sure and check out the great advertising video for Grand Marnier "La Vie Grand Marnier." Scroll down.

Grand Marnier Chocolate Cake

Ingredients

Cake
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup unsalted butter, room temperature
6 large eggs, separated
2 Tbsp Grand Marnier
1 Tbsp finely grated orange peel
2 tsp pure vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Icing 
7 ounces bittersweet chocolate, chopped
7 Tbsp unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

Cake Directions
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).
Can be made 1 day ahead.
Cool completely; cover and let stand at room temperature.

Icing Directions
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: 

This cake 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.

 

CHOCOLATE ORANGE BLOSSOM CAKE: National Orange Blossom Day

I have a lot of citrus trees on my property that do well because I live in a Mediterranean climate. Many of my trees are in pots, but some are in the ground, and I have oranges and lemons most of the year. There's nothing quite like the smell of orange blossom...except maybe if it's combined with the smell of chocolate!

Today being Orange Blossom Day, I thought I'd post this recipe for Chocolate Orange Blossom Cake, adapted slightly from Woman's Day Magazine (April 2007). It's a combination of both orange and chocolate. The recipe calls for a devil's food cake mix, but you can always make your own Devil's Food Cake from scratch and add similar ingredients: the orange extract and extra chocolate. The frosting is a marshmallow cream with orange juice and orange zest. Of course you can make a chocolate orange frosting if you're all about the chocolate.

CHOCOLATE ORANGE BLOSSOM CAKE

Ingredients

Cake
1 box (18.25 oz) devil’s food cake mix
1 1/4 cups buttermilk
1/2 cup oil
3 large eggs
3 Tbsp orange liqueur or 1 Tbsp orange extract
1 cup mini–semisweet chocolate chips (or chopped chocolate)

Frosting
2 cups unsalted butter, softened
2 jars (7 or 7 1/2 oz) or 1 tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Crème)
2 cups confectioners’ sugar
2 tsp pure vanilla extract
1/4 cup grated orange zest (from 3 to 4 oranges)
2 Tbsp orange juice
Garnish: orange slices

Directions
Heat oven to 350°F. Coat 2: 9 x 2-in. round cake pans with nonstick spray.

Cake

Beat cake mix, buttermilk, oil, eggs, and liqueur in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in chocolate chips or chopped chocolate. Pour into prepared pans.
Bake 28 to 32 minutes until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, turn right side up and cool completely.

Frosting

Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners’ sugar, vanilla, orange zest and juice. Increase speed to high and beat 3 to 4 minutes until fluffy (makes 5 cups).
Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with cut orange slices.

GRAND MARNIER CHOCOLATE CAKE: Bastille Day!

Today is Bastille Day, and it's also Grand Marnier Day, so I thought you might want to celebrate by baking this Grand Marnier Chocolate Cake. 

Grand Marnier is a remarkable combination of a premium blend of cognac and exotic oranges created in 1880 by Louis-Alexandre Marnier Lapostolle. Louis-Alexandre Marnier Lapostolle perfected the premium Grand Marnier blend in 1880 and at the time, his vision of combining the essence of wild tropical oranges from Haiti with premium cognac from France was seen as cutting edge and completely unexpected. The cognac found in Grand Marnier is made from Ugni Blanc grapes from five of the best crus within the Cognac region in France and is double-distilled in copper stills. The bitter, exotic orange called ‘Citrus Bigaradia’ sourced from the Caribbean, is a rare variety which offers an intense and unique flavor profile and aroma.

This recipe for Grand Marnier Chocolate Cake is adapted slightly from a recipe in Bon Appetit! Of course, if you don't have time to bake a cake, you can always drink a glass of Grand Marnier! Be sure and check out the great advertising video for Grand Marnier "La Vie Grand Marnier." Scroll down.

Grand Marnier Chocolate Cake

Ingredients

Cake
10 ounces bittersweet chocolate, chopped
1 cup sugar
3/4 cup unsalted butter, room temperature
6 large eggs, separated
2 Tbsp Grand Marnier
1 Tbsp finely grated orange peel
2 tsp pure vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt

Icing 
7 ounces bittersweet chocolate, chopped
7 Tbsp unsalted butter, cut into 1-inch cubes, room temperature
2/3 cup whipping cream

Cake Directions
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).
Can be made 1 day ahead.
Cool completely; cover and let stand at room temperature.

Icing Directions
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.

 

WHITE CHOCOLATE ORANGE POPPY SEED CAKE: National White Chocolate Day

Today is National White Chocolate Day. I've never met a chocolate I didn't like, and white chocolate is no exception. I know it's not always considered chocolate, but I still love the taste. White chocolate is a confection of sugar, cocoa butter, and milk solids that has a pale yellow or ivory appearance. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.

I've posted recipes for white chocolate truffles, muffins, cheesecake, brownies, fudge, pancakes, other cakes, and cookies. This is a great recipe for White Chocolate Orange Poppy Seed Cake. You can bake it in a bundt pan, a square pan, or a loaf pan. It's perfect for a weekend brunch or toasted with butter and orange marmalade for breakfast.

Make sure you use 'real' white chocolate in this recipe and not a product that uses vegetable fat instead of cocoa butter. Check the packaging for ingredients. I use Guittard white chocolate.

White Chocolate Orange Poppy Seed Cake

Ingredients
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 cup sour cream  (you can always substitute plain or Greek yoghurt for a tangy-er taste)
1 cup water
4 ounces white chocolate, chopped (Guittard)
1/4 cup poppy seeds
1 Tbs grated orange rind

Directions
Preheat oven to 325°F.
Grease and lightly flour a 13x9-inch cake or bundt pan.
In mixing bowl, beat butter and sugar together until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Alternately add flour and baking soda along with the sour cream and water.
Once combined, mix on low until well blended and smooth.
Fold in chopped chocolate, poppy seeds, and orange rind.
Pour into prepared pan and bake for 50-60 minutes.
When done, remove and let cool on wire rack.
Remove cake from pan and allow to cool completely. 

LEMON-ORANGE BUNDT CAKE: National Oranges and Lemons Day

Today is National Oranges and Lemons Day! Who doesn't love a holiday celebration for lemons and oranges? Citrus is so versatile in cakes. I'm lucky to have both lemon and orange trees in my garden. Here's a recipe from Southern Living  (originally from Stop and Smell the Rosemary, Junior League of Houston) to celebrate the holiday--and perfect for a Spring Tea.

 

LEMON-ORANGE BUNDT CAKE

Ingredients 

Cake 

2 cups granulated sugar 

1/2 cup unsalted butter, softened, plus more for greasing pan 

1/2 cup vegetable shortening 

6 large eggs 

3 cups all-purpose flour, plus more for pan 

1 1/2 teaspoons baking powder 

1/2 teaspoon salt 

1/2 teaspoon baking soda 

1 cup whole buttermilk 

1 teaspoon vanilla extract 

1 teaspoon lemon extract 

Vanilla Icing 

2 cups powdered sugar 

3 tablespoons whole milk 

1/4 teaspoon vanilla extract 

Lemon-Orange Icing 

2 cups powdered sugar 

1 tablespoon fresh lemon juice 

1 tablespoon fresh orange juice 

1 drop yellow food coloring gel 

Additional Ingredients 

Thin lemon or orange slices, optional 

Directions

Prepare the Cake: 

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. 

Beat sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. 

Whisk together flour, baking powder, salt, and baking soda in a bowl. Alternately add flour mixture and buttermilk to butter mixture in 5 additions, beginning and ending with flour, beating until blended after each addition. Beat in vanilla and lemon extracts. Transfer batter to prepared pan; smooth top. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on rack, 30 to 40 minutes. 

Prepare Vanilla Icing: 

Whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle icing over Cake, letting it drip down sides. Refrigerate 10 minutes to allow icing to set. 

Prepare the Lemon-Orange Icing: 

Whisk together powdered sugar, fresh lemon and orange juices, and yellow food coloring gel in a bowl until smooth. Drizzle Lemon-Orange Icing over Vanilla Icing, letting it drip down sides. Let stand until set, about 20 minutes. Garnish with thin lemon or orange slices, if desired.

WHITE CHOCOLATE ORANGE POPPY SEED CAKE

Today is National White Chocolate Day. I've never met a chocolate I didn't like, and white chocolate is no exception. I know it's not really chocolate, but I still love the taste. It's just different. White chocolate is a confection of sugar, cocoa butter, and milk solids that has a pale yellow or ivory appearance. The melting point of cocoa butter is high enough to keep white chocolate solid at room temperature, yet low enough to allow white chocolate to melt in the mouth.

I've posted recipes for white chocolate truffles, muffins, cheesecake, brownies, fudge, pancakes, other cakes, and cookies. This is a great recipe for White Chocolate Orange Poppy Seed Cake. You can bake it in a bundt pan, a square pan or a cake pan. This cake is a perfect for a weekend brunch.

Make sure you use 'real' white chocolate in this recipe and not a product that uses vegetable fat instead of cocoa butter. Check the packaging for ingredients.

White Chocolate Orange Poppy Seed Cake

Ingredients
1/2 cup unsalted butter, at room temp
1 1/2 cups sugar
2 large eggs
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 cup sour cream  (you can always substitute plain or Greek yoghurt for a tangy-er taste)
1 cup water
4 ounces white chocolate, chopped
1/4 cup poppy seeds
1 Tbs grated orange rind

Directions
Preheat oven to 325°F.
Grease and lightly flour a 13x9-inch cake or bundt pan.
In mixing bowl, beat butter and sugar together until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Alternately add flour and baking soda along with the sour cream and water.
Once combined, mix on low until well blended and smooth.
Fold in chopped chocolate, poppy seeds and orange rind.
Pour into prepared pan and bake for 50-60 minutes.
When done, remove and let cool on wire rack.
Remove cake from pan and allow to cool completely.