Chocolate & Grand Marnier Cake

• 1/2 cup butter, softened
• 1-2/3 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1-1/3 cups water
• 2-1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 envelope unflavored gelatin
• 3/4 cup thawed frozen orange juice concentrate
• 3/4 cup sugar
• 1/2 cup Grand Marnier, divided
• 3 tablespoons grated orange zest

1. Preheat oven to 350u0b0. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition.
3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold.
5. For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.)
6. Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer.
7. To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

butter, sugar, eggs, vanilla, flour, baking cocoa, salt, baking soda, baking powder, water, heavy whipping cream, sugar, unflavored gelatin, orange juice, sugar, grand marnier, orange zest

Taken from www.tasteofhome.com/recipes/chocolate-grand-marnier-cake/ (may not work)