The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered to produce the dessert, use a good cake mix and carry on!!
Make the day ahead, cover and refrigerate.
Grand Cake
2015-10-28 13:44:49
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Ingredients
- The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered to produce the dessert, use a good cake mix and carry on!!
- Make the day ahead, cover and refrigerate.
Ingredients
- 1 3/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup cocoa powder
- 1/2 cup butter, room temperature
- 1 2/3 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 1/3 cups water
- 1/4 cup Grand Marnier liqueur
Filling
- 3/4 cup frozen orange juice concentrate
- 3/4 cup sugar
- 1 Tbsp. gelatin (1 envelope)
- zest of 2 oranges
- 1/4 cup Grand Marnier liqueur
- 2 cups whipping cream
- 3/4 cup icing sugar
Instructions
- To make cake: Preheat oven to 350 F. Grease 2, 8″ round cake pans. Line with waxed paper and grease again. Measure flour, baking soda, baking powder, salt and cocoa into a bowl and sift together. Cream butter using electric beater. Gradually add sugar, beating until light and fluffy. Beat in eggs 1 at a time. Add vanilla. At low speed, beat in 1/3 of flour mixture, then 1/2 of the water, beating only until mixed after each addition. Beat in another 1/3 flour, remaining water and rest of flour. Pour into pans and bake for 30 – 35 minutes, or until center of cake springs back when lightly touched. Let cakes cool 5 minutes, then turn out. Remove waxed paper and cool thoroughly on racks.
- 1-2 hours before assembling, slice each cake in half horizintally to make 4 layers. Place layers cut side up and sprinkle each with 1 Tbsp. Grand Marnier.
- To make filling: Combine juice, sugar and gelatin in a saucepan; cook over medium heat, stirring constantly until sugar and gelatin are dissolved, abour 5 minutes. Remove from heat and stir in orange zest and Grand Marnier. Press a sheet of waxed paper on surface and refrigerate until cool, about 20 minutes. Whip cream until soft peaks form. Gradually beat in icing sugar, then fold in Grand Marnier mixture.
- To assemble: Place 1 layer of cake, cut side up, on serving plate. Spoon on 1/4 of filling and spread. Top with another layer and continue until all are used, ending with filling. Refrigerate immediately, let set at least 4 hours to “let the flavours get to know each other”.
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