Some gold sprinkles for garnish.
Ganache for covering the cake.
Cake cooling on rack.
Batter ready to go into oven.
Microplane for grating orange zest - it's so sharp it comes with a cover.
The orange liquer makes a plain chocolate cake fancy!
1 box Duncan Hines Devil's Food Cake mix
1/2 cup semi-sweet chocolate chips
zest of two oranges
4-6 tablespoons Grand Marnier liquer, set aside
Ganache:
3/4 cup semi-sweet chocolate chips
1/3 cup heavy cream
1 tablespoon Grand Marnier
Directions:
Prepare cake mix according to box. Add orange zest and chocolate chips.
Pour into greased and floured bundt pan and bake according to directions.
When done, remove from oven and turn cake out of pan onto a cooling rack.
When cool, poke surface with a fork or bamboo skewer and spoon 4-6 tablespoons orange liquer over it.
Drizzle with ganache and let it set.
Note: I found that my Grand Marnier had been around a couple of years and lost some alchohol content, so I needed more of it for flavor. If you have a brand new bottle, use the lesser amount.
Directions for Ganache:
Pour heavy cream over chocolate chips and microwave on high 1 1/2 minutes.
Let bowl stand for 30 seconds. Then stir until chocolate is melted and ganache is smooth.
Add 1 tablespoon orange liquer.
Stir until ganache is slightly thickened (it will thicken as it cools) and drizzle ganache over the cake.
Transfer the cake to a clean serving plate using two spatulas, or just wipe clean the edges of plate with a tissue.
