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Weekend Recipe: B-52 Cake

March 10, 2017
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B-52 Cake
Cook's Country

This impressive cake from Cook's Country is made from a brownie base layered with a white chocolate and Bailey’s liqueur filling, which sets with the help of gelatin and whipped cream. We combine orange juice (fresh is best), sugar, Grand Marnier, and more gelatin to form a beautiful and shiny orange topping.

B-52 Cake
Serves 14 to 16

INGREDIENTS

1 recipe Basic Brownies batter
2 1/2 teaspoons unflavored gelatin
1 tablespoon water
6 ounces white chocolate, chopped
1/2 cup Bailey's Irish Cream
1 1/2 teaspoons instant espresso powder
1 1/2 cups heavy cream, chilled
1 cup orange juice
2 tablespoons sugar
2 tablespoons Grand Marnier
Bittersweet chocolate curls

INSTRUCTIONS

1. FOR THE BASE: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch springform pan. Pour brownie batter into pan and bake until toothpick inserted in center comes out with few crumbs attached, 22 to 27 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool completely.

2. FOR THE FILLING: Combine 1 teaspoon gelatin and water in small bowl and let stand until gelatin softens, about 5 minutes. Place white chocolate in large bowl. Heat Bailey’s and espresso powder in small saucepan over medium heat until just simmering. Pour Bailey’s mixture over white chocolate, add gelatin mixture, and whisk until melted; let cool slightly, about 5 minutes. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk one-third of whipped cream into white chocolate mixture. Using a spatula, fold in remaining whipped cream. Spread evenly over brownie layer in pan. Refrigerate until set, about 2 hours.

3. FOR THE TOPPING: Combine orange juice, sugar, Grand Marnier, and remaining 1 1/2 teaspoons gelatin in small saucepan and cook over medium-high heat, stirring frequently, until just simmering. Transfer to 2-cup liquid measuring cup and let cool completely, about 1 hour. Slowly pour juice mixture over cake and refrigerate until set, about 1 hour. Run thin knife between the cake and the side of pan; remove side of pan. Transfer cake to a cake platter. Place chocolate curls in center of cake. Serve.

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