Golden Grand Marnier Cake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 1/2 cup bittersweet chocolate, chopped into 1/4 inch pieces
• 2 -3 tablespoons grand marnier
• 1 1/2 teaspoons cake flour
• 3 large eggs
• 1 cup sour cream
• 1 1/2 teaspoons vanilla
• 2 1/2 cups sifted cake flour
• 1 cup sugar
• 1/2 cup unblanched sliced almonds, toasted and finely ground
• 1 tablespoon unblanched sliced almonds, toasted and finely ground
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons grated orange zest
• 1 cup unsalted butter, softened
• 1/2 cup sugar
• 1/4 cup fresh orange juice
• 1/3 cup grand marnier

Recipe

• 1 preheat oven to 350°f.
• 2 in a small bowl, toss the chocolate chips and a few spoons of grand marnier until chips are moistened and shiny. add the 1 ½ teaspoon flour and toss until evenly coated.
• 3 in a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
• 4 in a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. add the butter and remaining ¾ cup sour cream. mix on low speed until the dry ingredients are moistened. increase to medium high speed for 1 ½ minutes to aerate and develop structure. scrape down sides. gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. scrape down the sides, and fold in the chocolate chips.
• 5 scrape the batter into a well buttered bundt pan. bake 55 to 65 minutes or until the cake tests done with a toothpick.
• 6 shortly before the cake is done, prepare the syrup: heat the sugar, orange juice, and grand marnier until the sugar is dissolved. do not boil. as soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. cool in the pan for 10 minutes, then invert onto a serving plate. brush with the remaining syrup and cool completely before wrapping airtight.
• 7 this cake can be made several days ahead and refrigerated, wrapped well. i like to glaze it with a chocolate cream ganache before serving.