You’ll thank me in the morning.
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup crème fraiche or sour cream (4 ounces)
- 8 ounces (2 sticks) unsalted butter, additional for greasing pan
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
¾ cup Orange Marmalade
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons Grand Marnier
This is how you make it
Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and crème fraiche in a small bowl.
Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Spoon half the batter into the pan. Scoop teaspoons of orange marmalade trying not to go to the side. Cover with the additional cake batter. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake. Only lasts about a day.
Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Grand Marnier, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.
Original Recipe appeared here but I altered it a bit.