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Add a photoServings: 10
Ingredients
- 8 x Large eggs
- 1 c. Sugar plus
- 2 Tbsp. Sugar
- 1/3 c. Unsweetened cocoa pwdr
- 1 c. Bleached flour
- 1 tsp Baking pwdr
- 2 Tbsp. Butter
- 3/4 c. Grand Marnier
- 1 x recipe Burnt Sugar Butter Cream see * Note
- 2 c. Heavy cream
- 1/2 lb Hawaiian Vintage Chocolate pcs minced
Directions
- Preheat the oven to 350 degrees.
- For the cake: Put the Large eggs and 1 c. of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed till the mix is pale yellow, thick, and has tripled in volume, about 8 min, using the mixer. Sift the cocoa, flour, and baking pwdr together in another large mixing bowl. Add in the egg mix and fold to mix thoroughly so the mix is smooth.
- Grease two 9- by 2-inch round cake pans with the butter. Sprinkle each with a Tbsp. of the remaining sugar. Pour the cake batter proportionately into the pans and bake till the cakes spring back when touched, about 25 min. Let cold for about 2 min. Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack. Let cold completely.
- To Assemble the Cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three layers each with 1/4 c. of the Grand Marnier. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 c. of the frosting proportionately on top of the layer. Top with a second layer of cake. Spread another 3/4 c. proportionately over it. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pcs of cake with a serrated knife so which it is smooth and even on all sides. Refrigeratefor 2 hrs.
- To Make the Ganache: Combine the cream and minced chocolate in a medium-size nonstick saucepan over medium heat. Stir till the chocolate is completely melted and the mix is smooth. Remove from the heat and stir to cold, lifting the mix out of the pot several times with a rubber spatula or possibly wooden spoon till it cools slightly. It should be glossy and slightly thick. Spoon the mix onto the top of the chilled cake, allowing overflow to drip down the sides. Cold slightly. Carefully remove the cake from the wire rack. Refrigeratefor at least 6 hrs.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 264 | |
| Calories from Fat 137 | 52% |
| Total Fat 15.49g | 19% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 207mg | 9% |
| Potassium 85mg | 2% |
| Total Carbs 14.63g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.88g | 2% |
| Protein 7.3g | 12% |
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