Grand marnier chocolate cake

Instructions

• Preheat oven to 350F (180C). Lightly spray two 8- or 9-in. (20- or 23-cm) round cake pans with oil. Prepare cake batter following package directions. Divide between pans. Bake in centre of oven until a cake tester inserted in centre of cakes comes out clean, 30 to 35 min. Cool in pans on racks, 10 min. Run a knife around outside edges of cakes, then turn out onto racks. Cool completely. If making ahead, wrap cool cakes in plastic wrap. Leave at room temperature overnight.

• Meanwhile, finely chop chocolate. In a saucepan, stir orange juice concentrate with 2 tbsp (30 mL) orange liqueur, sugar and gelatin. Set over medium heat and stir constantly until sugar and gelatin are dissolved, 3 to 5 min. Turn off heat, but leave saucepan on burner. Immediately add chocolate and stir until completely melted. Turn into a bowl. Refrigerate just until mixture no longer feels warm to the touch, 10 to 20 min. If it stiffens, microwave on low, whisking occasionally until liquidy, about 30 sec, then let cool.

• When cakes and chocolate mixture are cool, place whipping cream, sour cream and icing sugar in a large mixing bowl. Using an electric mixer, beat until soft peaks form when beaters are lifted. Stir 1/4 whipped cream into chocolate in bowl. Then gently scrape this mixture into the large bowl of whipped cream. Using a spatula, fold together just until no white streaks remain. Place cakes on a cutting board. Using a long serrated knife, slice layers in half horizontally. Brush cut sides with orange liqueur. Place 1 cake layer, cut-side up, on a large, flat plate. Spoon 1/5 of icing onto middle of layer, then spread almost to edge. Top with another cake layer. Ice, then repeat with remaining cake and icing. Spread remaining icing over sides of cake. Refrigerate overnight. Then let stand at room temperature about an hour before serving. Leftovers will keep, covered, in the fridge up to 2 days.