If you like the taste of Grand Marnier than you will like this cake. I have to admit I don't like all the recipes I try, I thought this was too overpowering with the Grand Marinier (I guess I can use less next time) and kind of heavy for a marble cake, but my husband thought it was perfect and he ate the whole thing. This recipe is from The seven sins of Chocolate by Laurent Schott, the cookbook has many different chocolate cakes, chocolate jams, berry chocolate tart, and this are just a few of the recipes which I have to try. For a perfectly smooth batter, all the ingredients have to be taken out of the refrigerator a few hours before making this cake. Instead of the 6 cup fluted pan, I used a loaf pan.
1/2 cup candied oranges, or orange peel, diced
1/4 cup Grand Marnier
1 1/2 cups all- purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon baking powder
3 tablespoons Dutch-processed cocoa powder
Preheat the oven to 350 F. Butter and flour a 6 cup fluted-tube pan.
Place the pieces of candied orange in a bowl and pour in 2 tablespoons of the Grand Marnier. Set aside and soak.
Mix the flour, butter, sugar, eggs, and baking powder in a heavy-duty electric mixer on medium speed until very smooth, about 3 minutes.
Add the soaked oranges and mix for another 5 seconds. Divide the batter in half add the cocoa to one half, and mix well.
Drop alternate, irregular portions of the two cake mixtures into the pan to create a marbled effect.
Bake for 45-50 minutes. Check that the cake is done by inserting a wooden toothpick into the center. When it comes out dry, remove the cake from the oven.
Turn out onto a wire rack, and drizzle the cake with the remaining 2 tablespoons of Grand Marnier. Cool completely.