Grand Cake

The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered for dessert, use a good cake mix and carry on….. best of all, you can make this a day head. Simply cover and refrigerate

Grand Cake
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Ingredients
  1. 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!!
  2. Make the day ahead, cover and refrigerate.
Ingredients
  1. 1 3/4 cups flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. baking powder
  4. 1 tsp. salt
  5. 1/2 cup cocoa powder
  6. 1/2 cup butter, room temperature
  7. 1 2/3 cups sugar
  8. 3 eggs
  9. 1 tsp. vanilla
  10. 1 1/3 cups water
  11. 1/4 cup Grand Marnier liqueur
Filling
  1. 3/4 cup frozen orange juice concentrate
  2. 3/4 cup sugar
  3. 1 Tbsp. gelatin (1 envelope)
  4. zest of 2 oranges
  5. 1/4 cup Grand Marnier liqueur
  6. 2 cups whipping cream
  7. 3/4 cup icing sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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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