Chocolate Grand Marnier Sour Cream Coffee Cake. An outstanding addition to a weekend brunch or even as a scrumptious Sunday dinner dessert.
Chocolate Grand Marnier Sour Cream Coffee Cake.
In anticipation of some weekend baking, here’s a new indulgent coffee cake recipe. It would work equally well at a special brunch or even as a Sunday dinner dessert with a little whipped cream on the side.
The cake gets a little soaking of the orange flavoured liqueur, Grand Marnier when it comes out of the oven. A little more is added in the chocolate truffle glaze on top but truthfully this is just to make it extra indulgent.
The cake will work equally well without the addition of the alcohol.
I like to use dark chocolate chips in this recipe but semisweet is fine too..
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Chocolate Grand Marnier Sour Cream Coffee Cake.
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Chocolate Grand Marnier Sour Cream Coffee Cake
Chocolate Grand Marnier Sour Cream Coffee Cake - an outstanding addition to a weekend brunch or even as a scrumptious Sunday dinner dessert.
Ingredients
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1 cup butter
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 tsp vanilla
- 1 cup sour cream
- zest of 1/2 an orange, finely minced
- 1/4 cup cocoa
- 2 tbsp milk
- 3 ounces Grand Marnier liqueur or other orange liqueur
For the truffle glaze
- 1 cup dark chocolate chips, I used 50% cocoa chips
- 1 tbsp butter
- 3 tbsp whipping cream
- 1/2 cup roughly chopped toasted hazelnuts , for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 2 inch deep 9 inch baking pan; A spring form pan also works well.
- Sift together the flour and baking powder and set aside.Cream together the butter and sugar well. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.
- Fold in the dry ingredients and divide the batter in half. To one half fold in the orange zest and to the other half fold in the cocoa and milk.
- Drop the batter by large spoonfuls randomly into the prepared pan, alternating between the chocolate and orange batters. Swirl slightly with the handle of a wooden spoon if you like for a more marbled effect.
- Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for about 15 minutes before poking the entire surface of the cake with a wooden skewer. Pour or brush on the Grand Mariner liqueur.
- Remove cake, right side up to a wire rack to cool completely.When cool, top with truffle glaze.
- For the truffle glaze melt together the chocolate chips, butter and whipping cream in a double boiler.
- When melted you can whisk in a small splash of Grand Marnier if you like. Spread over cooled cake and top with toasted chopped hazelnuts.
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Nutrition Information
Yield
16Serving Size
16 ServingsAmount Per Serving Calories 340Saturated Fat 14gCholesterol 75mgSodium 146mgCarbohydrates 33gFiber 1gSugar 19gProtein 4g
Karen
Friday 19th of November 2021
I must be missing something here. It says 2 tsp vanilla and also 1 tsp vanilla. How much vanilla goes where? Thanks.
Jackie
Friday 20th of September 2019
Hi Barry, Can this be frozen with the icing on it ?
Marlene Drewes
Wednesday 30th of November 2016
Barry, you mention the Grand Marnier going into the glaze. I don't see an amount. This looks really good.
Barry C. Parsons
Sunday 4th of December 2016
It says a splash. A few tbsp is fine.
Lily Statham
Wednesday 10th of April 2013
Your food creativity always render me speechless! I just recently remodeled my kitchen and I can't wait to get started on baking again!
Anonymous
Friday 22nd of February 2013
This recipe was great! Easy to make and great to eat. I will be making it again!