B-52 Cake Recipe – Eats Now

Name: B-52 Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grand Marnier Layer; 10 1/2 ounces semisweet fine chocolate; 1 1/3 ounces Grand Marnier; 5 1/4 ounces heavy cream; Kahlua Layer; 10 1/2 ounces milk chocolate; 5 1/3 ounces unsalted butter; 3 1/3 ounces Kahlua; 1 egg yolk; Whiskey Layer; 1/4 lb milk chocolate; 1/2 lb white chocolate; 2 tablespoons Bourbon; 2 tablespoons unsalted butter; 1 1/2 ounces heavy cream; mint creme anglaise (Mint Creme Anglaise)

Servings: persons

Grand Marnier Layer
10 1/2 ounces semisweet fine chocolate
1 1/3 ounces Grand Marnier
5 1/4 ounces heavy cream
Kahlua Layer
10 1/2 ounces milk chocolate
5 1/3 ounces unsalted butter
3 1/3 ounces Kahlua
1 egg yolk
Whiskey Layer
1/4 lb milk chocolate
1/2 lb white chocolate
2 tablespoons Bourbon
2 tablespoons unsalted butter
1 1/2 ounces heavy cream
mint creme anglaise (Mint Creme Anglaise)

1
["Line the bottom of an 8"" springform pan with parchment paper.", "Then proceed as follows: Grand Marnier Layer.", "In a double boiler, melt the chocolate with the Grand Marnier.", "In a small pan, bring the cream[i]just[/i] to a boil.", "Incorporate the hot cream into the melted chocolate slowly with a whisk.", "Pour into pan and chill until set.", "Kahlua Layer.", "In a double boiler, melt the milk chocolate with the butter and Kahlua.", "Cool to room temperature and then whisk in the egg yolk.", "When cool, pour over first layer which has been set.", "Chill until set.", "Whiskey Layer.", "In a double boiler, melt the chocolates and butter.", "Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).", "Cool to room temperature and then add to layers already set.", "Freeze overnight until hardened, cover with plastic wrap.", "Dress each plate with a""pool"" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate."]

1788

kcal

Calories

127

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Grand Marnier Layer, 10 1/2 ounces semisweet fine chocolate, 1 1/3 ounces Grand Marnier, 5 1/4 ounces heavy cream, and more.

Yes, B-52 Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

B-52 Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions