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Blood orange being placed on a boozy chocolate cake.
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Boozy Blood Orange Chocolate cake

A rich boozy blood orange chocolate cake recipe, soaked in a Grand Marnier simple syrup and draped in chocolate ganache is perfect.
Course Dessert
Cuisine American, Holiday
Keyword blood orange chocolate cake, boozy chocolate cake, chocolate cake recipe, Grand Marnier
Prep Time 50 minutes
Cook Time 50 minutes
10 minutes
Total Time 1 hour 50 minutes
Servings 10 slices
Calories 820kcal
Author Katie Beck

Equipment

  • Sauce pan for the double boiler

Ingredients

For the simple syrup and candied blood oranges

  • 3 blood oranges
  • 2 ½ cups water
  • 1 cup sugar
  • 2 tablespoon Grand Marnier

For the cake

  • 2 cups flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 16 oz semi sweet chocolate chopped or two cups of chocolate chips
  • 8 oz butter two sticks, cut into pieces
  • 1 ¼ cups sugar
  • 1 cup light brown sugar
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 tablespoon blood orange juice use regular oranges if you don't have blood oranges
  • 2 teaspoon blood orange zest again use regular oranges if you need
  • 4 eggs
  • ¾ cup sour cream

For the chocolate glaze

  • 6 oz semi sweet chocolate chopped or use ¾ cup of chocolate chips
  • 4 oz butter 1 stick
  • 2 tablespoon dark corn syrup
  • pinch of salt

Instructions

For the candied blood oranges

  • Slice the  oranges with peel into 1,2-¾ inch slices. In large saucepan, combine the water and stir to dissolve the sugar. Bring to a boil.  Add orange slices to the water/sugar mixture and continue to boil. Reduce heat and simmer until orange peel is soft and the syrup has reduced and thickened. Make sure to flip the orange slices over and around a bit in the syrup. This should cook for about 30-35 minutes.
  • Remove from heat and pull out the oranges slices. Stir in orange liqueur and set the syrup aside to soak the cake.

To make the cake

  • Heat the oven to 325 and make sure to have a rack positioned in the middle of the oven. Grease a 9-inch cake round and line the bottom with parchment paper.
  • Whisk together the flour, baking powder, and salt. Combine chocolate and butter in large bowl. Set bowl over saucepan of simmering water and heat until the chocolate and butter are completely melted. Remove the bowl from the heat and saucepan and add both sugars, Grand Marnier, orange juice and zest. Whisk until blended (mixture will look grainy and that's ok). Add the eggs, and whisk until just blended. Whisk in sour cream. Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon just until incorporated. Pour into the greased pan; spread evenly. Bake about 50 minutes until set and a toothpick inserted in the center comes out clean.
  • Remove from oven and using a tothpick poke a few tiny holes into the cake - do not go all the way through to the bottom, just about mid way through the cake. Spoon some of the simple syrup mixture over the top of the cake - it will soak into the holes.
  • Cool in the pan on a cooling rack for 15 minutes. Then take out of the pan and cool completely. Remove from pan by turning upside down to get out and the flipping back up to make sure the syrup doesn't leak out.

To make the glaze

  • Combine chocolate and butter in small bowl. et bowl over saucepan of simmering water and heat until the chocolate and butter are completely melted. Whisk in the corn syrup and the salt. Cool the glaze for a few minutes until it thicken a but, but you can still pour it.
  • Pour the glaze onto the cake and spread around the cake with a spatula. Garnish with the candied blood orange slices.

Notes

This boozy blood orange cake is best served the day it is made. Leftovers can be stored int the fridge, wrapped, for three days.

Nutrition

Calories: 820kcal | Carbohydrates: 127g | Fat: 30g