Thursday, April 8, 2010

Godiva Ultimate Chocolate Layer Cake

Godiva Ultimate Chocolate Layer Cake - made April 6, 2010 from Epicurious?

I've had this recipe for so long that I forgot where I got it from but I think I downloaded it from some years ago. I've never made it until now and I'm sorry I waited so long. I love this cake. It has a nice chocolate flavor and a wonderful texture that's nice and moist. I took it out at just the right time - one minute the toothpick inserted in the center still had raw batter clinging to it and a couple of minutes later, it only had moist crumbs clinging to it. That's when you know it's baked just right. Unfortunately, true to form, I didn't really time it though.

For the frosting, I used the Pernigotti cocoa from Williams Sonoma which has a really deep chocolate flavor. It turned out a dark chocolate frosting that was a bit too rich for me but if you're a dark chocolate or a frosting fan, you might like it. Regardless, the cake itself is delicious. The recipe calls for making it as a 3-layer cake but I needed some batter for cupcakes to give away so I baked it as 2 layers and 8 cupcakes. I ended up not using the entire 1/2 cup of Godiva chocolate liqueur to brush over the baked cakes. It didn't seem like I needed that much to make it flavorful and moist and turns out I didn't. But I did use the exact amount called for in the cake itself and the frosting.

1 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
1 cup sifted cocoa powder
1/3 cup Godiva Liqueur

2 cups sifted flour
1 teaspoon baking soda
¼ teaspoon salt
6 ounces unsalted butter
1 1/3 cups sugar
3 large eggs
3 ounces unsweetened chocolate, melted
1 cup buttermilk
1 cup Godiva liqueur, divided
Shaved chocolate

1. For the buttercream, cream the butter until smooth. Sift the sugar and cocoa powder over the butter, add 1/3 cup Godiva liqueur and slowly mix until smooth.
2. 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 ½ cup of Godiva liqueur; beat until smooth. Divide the batter among three greased and floured 9-inch cake pans. Bake in preheated 375˚F oven for 25 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool in pans for 10 minutes, then invert onto a rack to completely cool. Chill the layers in the freezer for about 30 minutes, until firm.
3. To assemble the cake, remove the cake layers from the freezer and brush with the remaining Godiva liqueur before spreading ¾ 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 12.

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