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Grand Marnier Chocolate Cake
1 pkg. Devil's Food Cake mix
6 squares semi-sweet chocolate
1/2 can frozen-concentrate orange juice (about 3/4 C)
2 TBS orange-flavored liqueur (Grand Marnier)
1/3 C sugar
1 envelope gelatin (about 1 TBS)
1/3 C orange-flavored liqueur
3 C whipping cream
1 C sour cream
1/3 C icing sugar
Nonstick cooking spray
Preheat oven to 350-degrees F. Lightly spray two 8" or 9" round cake pans with cooking spray. Prepare Devil's Food cake batter according to package directions. Divide batter between pans. Bake until a toothpick inserted comes out clean, about thirty to thirty-five minutes. Cool in pans on racks for ten minutes. Run a knife around outside edges of cakes, then turn out onto racks. Cool completely. If making ahead, wrap cool cakes in plastic wrap. Leave at room temperature overnight.
Meanwhile, finely chop chocolate. In a saucepan, stir orange juice concentrate with 2 TBS orange liqueur, sugar and gelatin. Set over medium heat and stir constantly until sugar and gelatin are dissolved, three to five minutes. Turn off heat, but leave saucepan on burner. Immediately add chocolate and stir until completely melted. Turn into a bowl. Refrigerate just until mixture no longer feels warm to the touch, ten to twenty minutes. If mixture stiffens, microwave on low, whisking occasionally, for about thirty seconds. Allow to cool.
When cakes and chocolate mixtures are cool, place whipping cream, sour cream and icing sugar in a large mixing bowl. Using an electric mixer, beat until soft peaks form. Stir 1/4 of the whipped cream into chocolate in bowl; gently scrape mixture into the large bowl of whipped cream. Using a spatula, fold together just until no white streaks remain. Place cakes on a cutting board. Using a long serrated knife, slice layers in half horizontally. Brush cut sides with orange liqueur. Place one cake layer, cut-side up, on a large, flat plate. Spoon 1/5 of icing onto middle of layer, then spread almost to edge. Top with another cake layer. Ice, then repeat with remaining cake and icing. Spread remaining icing over sides of cake. Refrigerate overnight. Allow to stand at room temperature for about one hour before serving. Note: Cake will keep, covered, in the refrigerator for up to two days.
*Recipe Source: Terrie Balmer.
Recipe featured in the Ambrosia Cookbook.
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