Golden Grand Marnier cake from The Cake Bible (page 44) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate cream glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bittersweet chocolate chips for mini chocolate chips, and vanilla extract for orange flower water.

  • anya_sf on February 17, 2021

    One of my favorite cakes. I've made it many times.

  • ashallen on August 29, 2019

    Very good cake that slices well but has a melt-in-your-mouth texture. Bittersweet chocolate and orange flavors work great together. Orange syrup's important for sweetness, flavor and moistness - don't skip. Using triple sec in place of Grand Marnier worked fine. Some tweaks for the next time... Used 60% bittersweet chocolate and it overpowered the orange flavors a bit - try a lower percentage. I cut my chocolate chunks a bit bigger than mini chips and they largely sank in the batter - cut smaller next time. Baked until 205F in center - would probably be better coming out at 195-200F. Used a heavy black 9-cup bundt pan and cake was done at 40-45 minutes vs. 55-65 minutes as specified in recipe - too fast! Cake top ridged up and outer crust was on the brown side. Will turn down oven 25F next time or use this as an excuse to get a new, non-black bundt pan!

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