Chocolate Grand Marnier Sour Cream Coffee Cake

Chocolate Grand Marnier Sour Cream Coffee Cake

In anticipation of some weekend baking, here's an indulgent coffee cake that 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 flavored liqueur, Grand Marnier when it comes out of the oven and a little more 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.

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 and set aside:

• 1 3/4 cups flour
• 1 1/2 tsp baking powder

Cream together well:

• 1 cup butter
• 1 cup sugar

Beat in, one at a time:

• 3 eggs

Beat in:

• 2 tsp vanilla
• 1 cup sour cream

Fold in the dry ingredients and divide the batter in half. To one half fold in:

• zest of 1/2 an orange, finely minced

To the other half fold in:

• 1/4 cup cocoa
• 2 tbsp 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 35-40 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:

• 3 ounces Grand Marnier liqueur or other orange 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 in a double boiler:

• 1 cup dark chocolate chips (I used 50% cocoa chips)
• 1 tbsp butter
• 3 tbsp whipping cream

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.

Chocolate Grand Marnier Sour Cream Coffee Cake

In anticipation of some weekend baking, here's an indulgent coffee cake that 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 flavored liqueur, Grand Marnier when it comes out of the oven and a little more 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.

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 and set aside:

• 1 3/4 cups flour
• 1 1/2 tsp baking powder

Cream together well:

• 1 cup butter
• 1 cup sugar

Beat in, one at a time:

• 3 eggs

Beat in:

• 2 tsp vanilla
• 1 cup sour cream

Fold in the dry ingredients and divide the batter in half. To one half fold in:

• zest of 1/2 an orange, finely minced

To the other half fold in:

• 1/4 cup cocoa
• 2 tbsp 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 35-40 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:

• 3 ounces Grand Marnier liqueur or other orange 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 in a double boiler:

• 1 cup dark chocolate chips (I used 50% cocoa chips)
• 1 tbsp butter
• 3 tbsp whipping cream

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.