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I totally heart this ! Tender crumbs made moist with grand marnier. The 12-holes mini bundt baking tin from Aussie is put to good use finally ~ Yoo hoo…
This recipe can yield 24 mini bundt.. so I actually had to bake this twice. Something which I never expect coz the description states that this will make 9 individual cakelettes. I suppose their individual cakelettes is much bigger than my mini bundt.
The lovely shape of the mini bundt really makes it very appealing. The book actually recommends some chocolate glaze to go along but I feel the cake itself is good enough to even eat it on its own already.
Filled with chocolate mini-chips…
How the interior looks like…
Recipe adapted from [The Cake Bible] by Rose Levy Beranbaum
Made one 9-cup fluted tube/bundt pan. OR 24 mini bundt.
85g chocolate mini-chips
1/4 tsp Grand Marnier
1 1/2 tsp cake flour
3 large eggs
242g sour cream
1 1/2 tsp vanilla
250g sifted cake flour
60g ground almond
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tbsp grated orange zest
227g unsalted butter (softened)
Grand Marnier Syrup
60g orange juice
80g Grand Marnier
1. Preheat oven to 175 degrees C. Grease and flour pan.
2. In a small bowl, toss the chocolate chips and Grand Marnier together until the chips are moistened and shiny. Add the 1 1/2 tsp flour and toss until evenly coated.
3. In another bowl, lightly combine the eggs, 60g sour cream and vanilla.
4. In a large mixing bowl, combine the dry ingredients and orange zest and mix on low speed for 30 seconds to blend. Add the butter and remaining 182g sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1.5 minutes to aerate and develope the cake’s structure.
5. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Stir in the chocolate chips.
6. Scrape batter into prepared pan and smooth the surface with a spatula. Bake for 55-65 minutes (9-cup bundt pan) or 20 minutes for a 12-hole mini bundt pan.
7. Shortly before the cake is done, prepare the syrup : Heat the sugar, orange juice and Grand Marnier until the sugar is dissolved. Do not boil.
8. As soon as the cake comes out of the oven, poke the top all over with a wire tester, and brush on 1/2 the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely.
ohh you made this!!! i was preparing to make this next week! grand marnier is my favorite!!! yours look very beautiful!
Yes Jess ! Haha.. What a coincidence you planning to make this as well. But.. I didn't expect the batter to churn out 24 mini bundt and couldn't finish them all !
haha airmail some to me!
Now then I saw ur message ! If not, I can, coz as what i read from the book, it can keep well for many months ! But stupid me forget to use an air-tight lid to cover the cakes, and this morning I wake up to find them infested with ants !! My cakes are so tragic… :(
omg!!! you have the same problem on your side too??!?? and i thought only my old old house has this prob!! you must remember to keep it in the fridge in future!
grand marnier makes everything yummier
Jess ~ Yes, I will surely surely remember next time !Swee San ~ Agree totally. Thanks for popping by!Edith ~ Thanks for your compliment and dropping by ! Come more often ok. Hehe.
Your cake looks very rich, moist and buttery. I love it!
What lovely cakes! I do have a question, regarding baking in two batches. Does the second batch hold up as it sits? I've always been afraid to try this and would love to know. I also wanted to compliment you on the lovely spot you've created for your readers. I really like the food you feature here and your recipes and photos are just wonderful. I hope you have a great day. Blessings…Mary
Bake for a Queen ~ Thanks for dropping by my blog and compliments ! ^-^ *soooo Happy to hear that*
Hi Mary, Thanks for visiting my blog ! And yes, the 2nd batch does hold up as well because I made mini ones so the baking time was pretty short, around 15 minutes or so. So it seems quite alright to leave the batter aside while the first batch is baking. Oh yes, I have been to your blog too ! Your pictures are so fabulous that makes me hungry everytime I look at time ! It's true ok ! I think I still have alot to practise before I can be as good as you !Have a great day ahead !Blessings, Joyce
Your little cakes are so adorable! And positively delicious looking! I love how you presented them.
what beautiful cakes they are! u certainly have talent in baking!!! love it!
Hi there, thanks for stopping by my blog earlier. You have such a lovely blog here. Loads of wonderful baking. Thanks so much for sharing it. Hope to hear from you more often. Have a great day. Cheers, Kristy
Reeni, Daphne & Kristy ! Thanks a million for popping by my blog and so much for your compliments ! You gals really made my day today !
i love grand marnier as well! and u've got urself a good recipe there, anything cake made from rose levy beranbaum's book is a winner!