If you enjoy the occasional B-52 then you will love The Best B-52 Cake! The right amount of Kahlua, Bailey’s Irish Cream and Grand Marnier! The flavor is truly divine!
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This is The Best B-52 Cake you will ever eat! Well we think so and I can’t wait to hear what you think! Hopefully you enjoy it as much as we do! This cake is definitely worth the effort!My late friend Marcel used to make this cake for me on special occasions and would never share the recipe with me. She used to joke that I wouldn’t come back and see her once she gave it to me!
She knew that wasn’t true of course, and we talked all of the time, but she used to tease me all the time about it! I was lucky enough to get all of her recipes before she passed.
It took me forever to type them all into my computer. She hand wrote all of them! Marcel would go online and search for recipes but I could never get her to get a printer. She was not only a close friend but a fellow foodie! The Best B-52 Cake includes a delightful brownie like base with a hint of Kahlua. It blends beautifully with the chocolate. This base, even without the Kahlua, works with so many different recipes or can be served just as brownies, all by themselves!
The middle layer is where the Bailey’s Irish Cream flavor can be found in a light, creamy mousse. I could eat an entire bowl of it all by itself! Now that I think of it,that isn’t a bad idea!The top gel like glaze layer is where the Grand Marnier can be found. The chopped chocolate on top of it enhances the flavor even more!The contrast of flavors is absolutely brilliant! Truly. This cake is perfect for special occasions or as a treat! Frankly, any excuse will do! I would love to meet the person that created this magnificent cake recipe. A total genius! Until I meet them and get to send them flowers or at least shake their hand, our video will be ready soon and I hope you will come back and have a look!
The Best B-52 Cake
THE BROWNIE BASE
- 3 ounces semi-sweet chocolate, chopped
- 1/2 cup unsalted butter, cut into pieces
- 1 cup sugar
- 2 large eggs
- 2 tablespoons Kahlua
- 11/2 teaspoons vanilla
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- cooking spray or butter for greasing
THE MIDDLE LAYER
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 6 ounces white chocolate, chopped
- ½ cup Bailey's Irish Cream
- 1 ½ teaspoons instant espresso powder
- 1 ½ cups heavy or whipping cream (35%)
THE TOP LAYER
- 1 1/2 cup orange juice
- 3 tablespoons sugar
- 3 tablespoons Grand Marnier
- 2 1/4 teaspoons unflavored gelatin
THE BROWNIE BASE
Preheat your oven to 325 degrees. Adjust your oven rack to the middle position. Grease your 9 inch springform pan with cooking spray or butter. Set aside.
You now have 2 options. 1) In a small saucepan, melt butter, over low heat. Add chocolate and stir until combined. OR 2) Using a small bowl or measuring cup melt butter and chocolate together in your microwave, on low, stirring every 30 seconds or so, until melted and totally blended together. Set aside to cool slightly.
In a medium to large mixing bowl, combine sugar, eggs, Kahlua, vanilla, baking powder, and salt. Use a whisk to mix the ingredients together. Add chocolate mixture and continue to whisk until smooth. Add flour and whisk until totally incorporated.
Next, dump your batter into your prepared springform pan. Do your best to spread the batter as evenly as possible across the bottom of the pan, trying not to get any brownie batter on the sides of the pan. You want the layers of this cake to be as perfect as possible!
Bake until top of brownie begins to crack and a toothpick inserted into the center comes out almost clean. A few crumbs are ok! It will take around 24 minutes. Sometimes a little less, sometimes a little more. I always rotate the brownies at about the 12 minute mark. Once brownies are cooked, remove them from your oven and place on a wire rack to totally cool.
THE MIDDLE LAYER
Using a medium to large mixing bowl add your chopped white chocolate.
In a small saucepan, over medium heat, bring Bailey's and espresso powder to a simmer and then pour it on top of the white chocolate. Whisk until chocolate is melted and mixture is totally smooth. If you need to place on heat again to make sure the chocolate is totally melted.
In a small bowl combine 1 teaspoon of the gelatin and warm to hot water, stir until gelatin softens, a minute or two.
Add gelatin mixture, and whisk until incorporated. Allow to cool while you are making the whipped cream in the next step.
Using your handheld or stand mixer, whip cream on medium speed until foamy. Increase speed to high and whip until soft peaks form, just a few more minutes.
Using your whisk, add about 1/3 of the whipped cream into your white chocolate mixture. Whisk until totally blended together.
Next, using a spatula, fold in all of your remaining whipped cream until totally combined. Spread mixture as evenly as possible all over your brownie layer in your springform pan. Refrigerate until it is set, approximately 2 hours.
THE TOP LAYER
Using a small saucepan, over medium heat, combine orange juice, sugar, Grand Marnier, and gelatin. Stir frequently until mixture is simmering. Then pour mixture into a measuring cup that will handle the heat, and not crack or melt, and allow the mixture to cool, between 1 and 2 hours.
Once mixture has cooled down, slowly pour all over the top of your cake and refrigerate, uncovered, until set, about 1 more hour.
When you are ready to serve this wonderful cake, use a very thin knife and press it between your cake and the side of your pan. Remove the outside ring of your pan. Slide your cake on top of your serving platter. Sprinkle chopped chocolate all over the top of your cake. Serve in slices and ENJOY every bite!