Choc GM

Chocolate and Grand Marnier are a delicious pairing, making a rich and boozy cake. This would be an impressive cake to serve to house guests. Once your guests take a bite they will know they are eating something special. Be sure to cut small pieces, each bite packs a lot of flavor, and serve with a dollop of whipped cream. Bon Appetite! 

Recipe: Chocolate Grand Marnier Bundt Cake

Ingredients:

3 cups flour, plus extra four dusting the pan

2 1/2 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

2 teaspoons salt

2 cups low-fat buttermilk

2/3 cup vegetable oil

2/3 cup Grand Marnier

6 large egg whites
1 cup semi-sweet chocolate chips

Syrup:

2 cups sugar

1/2 cup butter

2/3 cup Grand Marnir

1/2 cup water

Directions:

Preheat oven to 350°. Coat a 12-cup bundt with cooking spray; dust with flour. I only used Baker's Joy to coat the pan and I had trouble releasing the cake from the pan after the cake had soaked up the syrup. Possibly the flour could help.

Combine all cake ingredients in a large bowl; beat with a mixer at low speed until moist, then beat 3 minutes 


on medium speed. Fold chocolate chips into the batter.  Pour batter into pan. Bake 40-50 minutes or until a 


wooden pick inserted in center comes out clean. Leave cake in pan. Pierce with a fork about 15 times.  

Combine syrup ingredients in a saucepan and boil 1 minute. Pour syrup over cake slowly while cake is warm 


and still in the pan.  There is a lot of syrup, so you may need to give it a minute to soak in before pouring all of 


it, or poke more holes to give it somewhere to go. 

Cool completely; remove from pan.  Wrap securely to keep moist. This is best served the next day or even a 


couple of days after baking.

The original recipe I found halved the recipe and used a 6 cup Bundt Pan. I also added chocolate chips to the recipe. I like the contrast in texture of the chocolate chips with the moistness of the cake. I think this recipe would be perfect served up as mini individual bundts for your guests!