Grand Marnier Layer Cake

Grand Marnier Layer Cake
  • Cook Time
  • Prep Time
  • 8Servings


  • 5 large egg yolks
  • 1 cup plus 3 tablespoons sugar
  • 1/2 cup unsweetened cocoa powder, plus more for sprinkling
  • 1 teaspoon salt
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup chocolate chips
  • 1/3 cup orange liqueur, such as Grand Marnier
  • 60 tea biscuits
  • 1 1/2 cups shredded coconut


Using an electric mixer, beat the egg yolks and 1 cup sugar until thick and pale yellow, about 5 minutes. On low speed, mix in the cocoa powder and salt.

In a medium saucepan, bring the milk and cream to a simmer over medium heat. Gradually whisk 1 cup hot milk into the cocoa mixture, then whisk the mixture into the hot milk in the saucepan. Cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Remove from the heat and whisk in the chocolate until melted.

Line a 9-inch square baking dish with plastic wrap, allowing a 4-inch overhang. In a small bowl, whisk together 1 cup water, the Grand Marnier and remaining 3 tablespoons sugar. Dip about 15 cookies into the mixture and arrange in a single layer, slightly overlapping, in the baking dish.

Spread one-third of the cocoa mixture on the cookie layer; sprinkle with 1/2 cup coconut and top with a layer of dipped cookies. Repeat twice.

Fold the plastic wrap over the cake; refrigerate for at least 3 hours or overnight. Invert onto a serving platter and sprinkle with cocoa powder; slice with a serrated knife.