BUTTERCREAM:
1 c UNSALTED BUTTER — SOFTENED
2 c SIFTED CONFECTIONER’S SUGAR
1 c SIFTED COCOA POWDER
1/3 c GODIVA LIQUEUR
CAKE:
2 c SIFTED FLOUR
1 ts BAKING SODA
1/4 ts SALT
6 oz UNSALTED BUTTER
1 1/3 c SUGAR
3 lg EGGS
3 oz UNSWEETENED CHOCOLATE —
MELTED
1 c BUTTERMILK
1 c GODIVA LIQUEUR — DIVIDED
SHAVED CHOCOLATE
For the buttercream, cream the butter until smooth. Sift the sugar and
cocoa powder over the butter, add 1/3 cup of Godiva Liqueur and
slowly mix until smooth. For the cake, sift together the flour,
baking soda and salt; set aside. Cream the butter and sugar and add
the eggs one at a time, beating after each addition. On low speed,
stir in the chocolate and gradually add the reserved sifted
ingredients in three additions, alternating with the buttermilk and
1/2 cup of Godiva Liqueur, beat until smooth. Divide the batter
among three greased and floured 9-inch cake pans. Bake in preheated
375 degrees oven for 25 minutes until a toothpick inserted in the
middle of the cake comes out clean. Remove from the oven and cool in
the pans for 10 minutes, then invert onto a rack to completely cool.
Chill the layers in the freezer for about 30 minutes, until firm. To
assemble the cake, remove the cake layers from the freezer and brush
with the remaining Godiva Liqueur before spreading 3/4 cup of
buttercream between each layer. Spread the remaining buttercream over
the top and sides of the cake, which has been placed on a serving
plate. Serve immediately, or refrigerate if necessary. If
refrigerating, remove 1 hour prior to serving. Garnish with shaved
chocolate. Serves twelve. webmaster@godiva. com
Yields
12 Servings