B-52 Cake

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I'm posting again!  But be warned because I'm headed to Cincinnati tomorrow for a weekend soccer tournament. So Sunday Dinner this week...will be a no show.  These days, if I'm not working, I'm visiting colleges or on the soccer fields somewhere in the Midwest.  And I thought blogging was going to be easier when my children were older.  Not!

I knew what a B-52 bomber was and I even knew of the band.  But a cake??  Had to do a little homework on that one.  Turns out there was a bartender that created a cocktail with these flavors after his favorite band (that iconic band whose name comes from the beehive hairdo that resembled the nose of said aircraft).  I don't know his reasoning behind layering KahlĂșa, Irish Cream, and Grand Marnier, but let's just say he hit it on the nose!  And the cake??  It's the BOMB!  Ok, I'll stop with the puns and let you enjoy the recipe.  

*Note- the alcohol in the recipe is cooked out.  If you don't keep these liqueurs around, just pick up a few mini bottles at the store.

B-52 Cake
serves 14-16

For The Brownie Layer
3-ounces unsweetened chocolate, chopped
8 Tablespoons unsalted butter, cut into 8 pieces
1 cup granulated sugar
2 extra large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup unbleached all-purpose flour

For The Filling and Top Layer
3 teaspoons teaspoons unflavored gelatin, divided
1 Tablespoon water
6-ounces white chocolate chopped
1/2 cup Bailey's Irish Cream
1 1/2 teaspoons espresso powder
1 1/2 cups heavy cream, chilled
1 cup orange juice
2 Tablespoons granulated sugar
2 Tablespoon Grand Marnier

Chocolate Curls

For the Brownie Layer
Adjust oven rack to middle position and preheat oven to 325 degrees.  Grease a 9-inch springform pan. 

Combine chocolate and butter into a bowl and microwave at 50% power, stirring occasionally, until melted, 2-4 minutes.  Let cool for 5 minutes.  

Whisk sugar, eggs, vanilla, baking powder, and salt together in a medium bowl until combined.  Whisk in chocolate mixture until smooth.  Stir in flour until no streaks remain. Transfer batter to prepared pan and smooth to the edges.  Bake for 22-27 minutes or until a toothpick inserted in the center of the pan comes out with a few crumbs attached.  Transfer pan to a wire rack to cool completely.

For the Filling and Top Layer
Combine 1 1/2 teaspoons of the gelatin and water in a small bowl and let stand until gelatin softens, about 5 minutes.  Place the white chocolate in a large bowl.  Heat the Bailey's and espresso powder in a small saucepan over medium heat until just simmering.  Pour Bailey's mixture over the white chocolate, add the gelatin mixture, and whisk until melted; let cool slightly, about 10 minutes. Using a stand mixer fitted with the whisk attachment or hand-held mixer, whip cream on medium speed until soft peaks form, about 3 minutes.  Whisk one-third of whipped cream into the white chocolate mixture.  Using a rubber spatula, fold in the remaining cream.  Spread evenly over the cooled brownie layer all the way to the edges of the pan.  Refrigerate until set, about 2 hours.

Combine the orange juice, Grand Marnier, and remaining 1 1/2 teaspoons of gelatin in a small saucepan and cook over medium high heat, stirring frequently, until just simmering.  Transfer to a 2-cup measuring cup and let cool completely, about 1 hour.  Slowly pour juice mixture over cake and refrigerate until set, about 1 hour.  Run a thin knife between cake and side of the pan; remove springform side.  Transfer cake to serving platter and garnish with chocolate curls.  Serve.  Cake can be made and kept refrigerated three days in advance.  Enjoy!

Source: Adapted from Cook's Country, October/November 2015


  1. If you have an extra hour or two in Cincinnati, try to check out Jungle Jim's. It is a grocery store built by a madman that no foodie should miss. There are two locations - Fairfield and Eastgate. They have pretty much everything. The cheese department alone at the Eastgate store is bigger than most grocery store's produce department.

    1. Wow! Thank you so much for the recommendation! I'm map questing it now!

  2. Oh my gosh! You're back! I've scrolled down and see there are a bunch of new posts. YAY! I'm gonna get a cup of coffee and slice of chocolate pound cake and enjoy a little time catching up with you. :) I haven't even read this post yet (cuz I want to read them in order) but couldn't wait to say how excited I am see you back in action. :)

  3. Will the orange mixture still be extremely liquidy after cooling? Mine has been cooling for about 1 1/2 hours and is still very thin - don't want to pour it over the rest of the cake if I've done something wrong...

    1. Sry for the late response! Yes it will (it's a jello-like mixture), but as long as you have the cream mixture spread all the way to the sides of the springform pan, there shouldn't be a problem.


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