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1
Preheat the oven to 350 degrees F. For the cake: Put the eggs and 1 cup of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
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2
Sift the cocoa, flour, and baking powder together in another large mixing bowl.
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3
Add the egg mixture and fold to mix thoroughly so the mixture is smooth.
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4
Grease two 9 by 2-inch round cake pans with the butter.
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5
Sprinkle each with a tablespoon of the remaining sugar.
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6
Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes.
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7
Let cool for about 2 minutes.
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8
Using a thin knife, loosen the edges of the cakes, then flip onto a wire rack.
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9
Let cool completely.
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10
To Assemble the Cake: Line a baking sheet with parchment paper and place a wire rack over it.
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11
Using a serrated knife, cut each cake in half horizontally.
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12
Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
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13
Place the bottom layer on a 9-inch round of cardboard and set it on the wore rack.
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14
Spread 3/4 cup of the frosting evenly on top of the layer.
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15
Top with a second layer of cake.
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16
Spread another 3/4 cup evenly over it.
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17
Repeat the same process with the third layer.
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18
Top with the fourth layer.
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19
If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.
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20
Chill for 2 hours.
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21
To Make the Ganache: Combine the cream and chopped chocolate in a medium-size nonstick saucepan over medium heat.
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22
Stir until the chocolate is completely melted and the mixture is smooth.
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23
Remove from the heat and stir to cool, lifting the mixture out of the pot several times with a rubber spatula or wooden spoon until it cools slightly.
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24
If should be glossy and slightly thick.
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25
Spoon the mixture onto the top of the chilled cake, allowing overflow to drip down the sides.
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26
Cool slightly.
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27
Carefully remove the cake from the wire rack.
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28
Chill for at least 6 hours
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29
In a saucepan, over high heat, add the sugar and water.
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30
Bring the mixture to a boil and cook until the mixture reaches 240 degrees F, soft ball stage.
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31
Using a mixer, fitted with paddle, beat the egg yolks.
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32
With the machine running, slowly add the syrup.
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33
Beat until the mixture is thick and cool, about 5 minutes.
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34
In a mixing bowl, beat the butter well.
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35
Add the butter, a tablespoon at a time and beat well.
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36
Add the caramel sauce and beat well.
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37
Remove the frosting from the mixer.
