Ingredients for Golden Grand Marnier Cake
- 1 cup semi-sweet chocolate chips
- 1/4 cup Grand Marnier liqueur, divided
- Cake Flour
- 4 large eggs
- 1 cup sour cream, divided
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- Unblanched Sliced Almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon grated orange zest
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup fresh orange juice
- 2 cups + 1 tablespoon all-purpose flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Golden Grand Marnier Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Golden Grand Marnier Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a small bowl, combine 1 cup semi-sweet chocolate chips and 2 tablespoons Grand Marnier. Toss until chips are evenly coated and shiny.
- Add 1 tablespoon all-purpose flour to the chocolate chips and toss to coat.
- In a medium bowl, whisk together 4 large eggs, 1/2 cup sour cream, and 1 teaspoon vanilla extract.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 tablespoon grated orange zest.
- Add 1 cup (2 sticks) unsalted butter, softened, and the remaining 1/2 cup sour cream to the dry ingredients.
- Mix on low speed until just combined.
- Increase speed to medium-high and beat for 1 minute, scraping down the sides as needed.
- Gradually add the egg mixture in three additions, beating for 20 seconds after each addition.
- Gently fold in the chocolate chips.
- Pour batter into the prepared bundt pan.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the syrup: In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup orange juice, and 2 tablespoons Grand Marnier. Heat over medium heat, stirring until the sugar dissolves. Do not boil.
- As soon as the cake comes out of the oven, immediately place the pan on a wire rack. Poke the top of the cake all over with a wooden skewer or toothpick.
- Brush the warm cake generously with the prepared syrup.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Brush the remaining syrup over the inverted cake.
- Let cool completely before serving. (Optional: Glaze with chocolate ganache before serving.)
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
78g
Fat
46g
Carbs
12g
