Godiva Chocolate Layer Cake
Buttercream:
1 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 cup cocoa powder, sifted
1/3 cup Godiva liqueur
Cake:
2 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon 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
chocolate, shaved (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.