How To make Godiva Ultimate Chocolate Layer Cake
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 t 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
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 Godiva Liqueur, beat until smooth. Divide the batter among three greased and floured 9-inch cake pans. Bake in preheated 375 degrees 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 3/4 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 twelve. webmaster@godiva. com Recipe By :
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Directions:
1. Heat oven to 375 F. Grease bottom and side of pan.
2. Place butter in medium microwave-safe bowl; microwave until melted (bowl will be hot).
3. Empty flourless Torte Mix into melted butter; stir until blended. Microwave 20 seconds. Add eggs; stir 1 minute until very well blended. Pour into pan and spread evenly. Place pan on baking sheet.
4. Bake 26-28 minutes or until top is dry. Cool 30 minutes. Run knife around side of pan to loosen. Refrigerate 2 hours or until completely cooled. Place serving plate upside down over pan; turn plate and pan over and press down on center of pan. Carefully peel bottom of pan off cake.
5. Cut off one end of Raspberry Glaze pouch (do not microwave). Squeeze glaze over torte. Spread glaze to edge of torte. Refrigerate until serving.
ENJOY!
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