It's All Delicious

This cake was inspired by the December 2009 issue of Bon Appetit.  I made the cover recipe for Christmas Eve (sorry no post for cooking the covers – I was too wrapped up in Christmas stuff) and it was enjoyed by all.  Personally, I thought it was a bit too rich (butter cream icing) and a bit too sweet with the meringue layers, but that’s just me.  It did get me thinking, as usual, about how I could change it up to suit my own selfish palate.  So here’s what I did...I eliminated the meringue layers and used an old, old Betty Crocker butter cream icing recipe (I wanted to save on time – didn’t have 3 hours to let the BA butter cream set).  The chocolate cake recipe in BA was AMAZING, very moist, since you douse it with liquor flavored syrup, and chocolaty FAB!  I did make Grand Marnier syrup rather than the peppermint syrup, which was called for in the original recipe (we kind of out pepperrminted ourselves at that point – see previous recipe post on mint chocolate chip cookies).  This was a snap to make and a great “go to” dessert any time of the year!  Just think raspberries and Chambord in the summer...YUM.

Serves 8-10

Ingredients

Grand Marnier Syrup

1 cup water

1 cup sugar

3 tablespoons Grand Marnier

Chocolate Cake

 1 cup flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

Pinch of salt

4 large eggs

4 large egg yolks

1 cup sugar

1 teaspoon vanilla extract

Butter Cream Icing

½ cup butter, 1 stick

½ cup butter, softened

2 ½ cups confectioners sugar

2 teaspoons vanilla extract

2-4 tablespoons hot water

Chantilly Cream

1 ½ cups heavy cream

2 tablespoons confectioners sugar

1 ½ teaspoons vanilla extract

Make the Grand Marnier Syrup

     Combine water and sugar in a small pan; bring to a boil over medium heat, stirring until sugar dissolves.  Remove from heat and stir in the Grand Marnier.  Chill until cold.

Make the chocolate cake

     Preheat oven to 350°F.  Position rack in the middle of oven.  Butter the bottom of two 13x9x1-inch baking sheets.  Line bottoms with parchment paper; flour the sides of each pan, tapping out any excess.

      Sift flour, cocoa powder, and salt into a medium bowl.  Beat eggs and egg yolks until pale and foamy in a large bowl using an electric mixer (this could take 5 minutes or more).  Add sugar and vanilla, continue beating until thick and ribbons form when the beaters are raised (this could take up to 7 minutes or more).  Sift flour mixture over egg mixture and gently fold in using a spatula until incorporated and uniform in color. 

     Divide batter between pans, spreading out to edges carefully.  Bake until cake centers spring back when touched, about 10 minutes.  Cool cakes in pans for 20 minutes on racks, then invert pans on a work surface lined with parchment paper.  Carefully remove pans and gently peel away parchment paper.   Cool completely.  Cut each cake in half, using a serrated knife, length wise and brush each cake with Grand Marnier syrup (they will be very, very moist!).

Make butter cream icing and Chantilly cream

     Beat butter and cocoa together in a medium bowl.  Slowly add the powdered sugar (carefully so you don’t have one of those powdered sugar cloud explosions) continue beating on low, add the vanilla and hot water as needed to create a smooth icing of spreading consistency.

     Beat the heavy cream, sugar and vanilla in a chilled medium bowl until stiff-ish peaks form (you want one step further than soft peaks.  Do be careful not to over beat or the cream will separate).  Chill until ready to assemble cake.

Assemble cake

     Using two spatulas, transfer one layer of cake onto an oblong dish.  Spread Chantilly cream on top.  Carefully place another layer on top and spread with more cream. 

Continue with other two layers.  You may need to anchor the cake using a few toothpicks on each corner.  Spread icing over top and sides of cake, chill until ready to serve.  Can be made one day ahead. 

It’s All Delicious Notes:  Adapted from December 2009 Bon Appetit and an ancient Betty Crocker cookbook.