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Print this Recipe    Chocolate 33

Chocolate Layer Cake

1 cup unsalted butter, softened
2 cups sifted confectioner's sugar
1 cup sifted cocoa powder
1/3 cup Godiva liqueur

2 cups sifted flour
1 tsp. baking soda
1/4 tsp. salt
6 ounces unsalted butter
1 1/3 cups granulated sugar
3 large eggs
3 ounces unsweetened chocolate, melted
1 cup buttermilk
1 cup Godiva Liqueur, divided
Shaved chocolate (optional)

For the buttercream: cream 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 of the liqueur, beat until smooth. Divide the batter among
3 greased and floured 9" cake pans. Bake in a preheated oven 375:
for 25 minutes or until a toothpick inserted in center comes out
clean. Remove from oven and cool in pans for 10 minutes, then invert
onto rack to cool completely. 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 liqueur before spreading 3/4 cup of the
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 not serving
immediately and have it stored in the refrigerator, remove the cake
1 hour prior to serving. Garnish with chocolate curls if using.
Serves 12

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