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 Kahlúa, 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.
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
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