For 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 Recipe by: GODIVA LIQUEUR RECIPES BOOK 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 liqueur.Beat until smooth. Divide the batter among three greased and floured 9″ cake pans. Bake in preheated 375F oven for 25 min. until a toothpick inserted in middle
comes out clean. Remove from the oven, and cool in the pans for 10 min. then invert onto racks to completely cool. Chill the layers in the freezer for about 30 min. until firm. To assemble the cake: Remove the cake layers from freezer and brush with remaining godiva liqueur before spreading 3/4cup butter cream between each layer. Spread the remaining butter cream over the top and sides of the cake which has been placed on a serving plate. Garnish with shaved chocolate and serve or refrigerate. Serves 12. —–