Godiva Ultimate Chocolate Layer Cake
Submitted by Lemm
Godiva ultimate chocolate layer cake: three buttermilk cocoa layers brushed with Godiva chocolate liqueur and stacked with a cocoa-liqueur buttercream. Boozy, deep, unapologetically chocolate.
YIELD
16 servingsPREP
15 minCOOK
25 minREADY
2 hrsThis is a triple-layer chocolate cake that uses Godiva chocolate liqueur in both the batter and the buttercream, then brushes more liqueur on the cooled layers before stacking. Three hits of boozy chocolate means the alcohol does not just flavor the cake, it amplifies the cocoa.
The cake itself is built on a classic creaming method with unsweetened melted chocolate folded in, then dry ingredients alternated with buttermilk and liqueur in three additions. That alternating step is the move. It keeps the gluten from overdeveloping and gives you a tight, tender crumb instead of a tough one.
A short 25-minute bake at 375°F (190°C) means the layers stay moist. The unusual move here is chilling the cooled layers in the freezer for 30 minutes before assembly. Firm layers brush evenly with liqueur and hold up to spreading buttercream without tearing.
Pro Tips
- Sift the cocoa and powdered sugar together before adding to the butter. Lumps in chocolate buttercream are nearly impossible to beat out later.
- Use a pastry brush to apply the reserved liqueur in steady strokes across each chilled layer, not pools. Even distribution matters.
- Bring eggs and buttermilk to room temperature first. Cold dairy seizes the creamed butter and gives you a curdled batter.
- If serving from the fridge, pull the cake out a full hour ahead. Cold buttercream tastes flat and waxy.
Variations
- Swap Godiva for Bailey’s Irish Cream for a different flavor profile.
- Add a layer of fresh raspberries between the cake rounds for a fruit-forward contrast.
- Skip the alcohol and brush layers with strong espresso plus a tablespoon of vanilla.
Ingredients
Directions
For the buttercream, cream the butter until smooth.
Sift the sugar and cocoa powder over the butter, add ⅓ 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 ½ cup of Godiva Liqueur, beat until smooth.
Divide the batter among three greased and floured 9-inch cake pans.
Bake in preheated 375℉ (190℃) 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 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.
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