Terrific Chocolate Liqueur Cake Recipes

BOOZY CHOCOLATE LIQUEUR CAKE (SO EASY)

Steps:

• Using a hand or stand mixer, beat the eggs and sugar together until it's three times in volume.
• Next, sift the flour and cacao powder together. Using a spatula, fold in the flour mixture by thirds (be extra careful not to overmix).
• Place batter into 9-inch round pan. Bake at 350°F for 30 minute. To check the doneness, insert a toothpick into the center of the cake. If it comes out clean, it's ready.
• Allow the cake to completely cool and slice it into three or four evenly-sized layers.
• To make the soaking cream, whisk the heavy whipping cream and liqueur together. Use a spoon or squirt bottle to saturate each layer with the soaking cream.
• Melt the semi-sweet chocolate chips in the microwave, stirring them every 10-15 seconds until silky smooth. Using a stand or hand mixer, whip the melted chocolate, softened butter, and condensed milk together until well-combined.
• In a separate bowl, beat the very cold heavy whipping cream until it reaches soft peaks. Fold in the chocolatey butter mixture.
• To assemble the cake, place a cake layer on a plate. Spread on a layer of cake cream. Repeat until your run out of cake layers.
• Using the remaining cream, decorate the outside of the cake.
• Dust sides of the cake with the cacao powder and shaved chocolate. Enjoy!

GODIVA CHOCOLATE LAYER CAKE

Steps:

• 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.

CHOCOLATE LIQUOR CAKE

Steps:

• 1. CAKE 1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper 2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
• 2. 3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside. 4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
• 3. 5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack. 6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves
• 4. Frosting 1. In a saucepan, heat cream to a simmer. 2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute. 3. Cool mixture down until you can mix it into a frosting
• 5. Assembly 1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer. 2. Place the second layer on top and spread the ganache frosting on top and sides.

ONE STEP CHOCOLATE COFFEE LIQUEUR CAKE

Steps:

• Preheat oven to 350.
• Oil a 12 cup bundt pan.
• Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes.
• Pour into prepared pan.
• Bake until tester inserted near center comes out clean, about 45 minutes.
• Cool.
• Invert onto serving platter.
• Dust with powdered sugar.

CHOCOLATE MOCHA LIQUEUR CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
• To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR

Steps:

• Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
• Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
• Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
• Beat in the eggs one at a time.
• Scrape down the sides of the bowl and beat for another 3 minutes.
• Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
• Beat for 1 minute after each addition to incorporate the ingredients.
• Mix until the batter is smooth.
• Coat 2 (9-inch) round cake pans with non-stick cooking spray.
• Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
• Note: This really is crucial to ensure nice easy removal from the pan.
• Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
• Bake for 30 to 35 minutes.
• The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
• Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper.
• Drizzle them with a few tablespoons of Chambourd.
• Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
• Beat in the dark chocolate and vanilla.
• Add butter gradually in small bits.
• Mix until everything is completely incorporated.
• Using a spatula, fold in the chopped chocolate and give a final quick spin.
• Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
• Start in the center and work your way out.
• Carefully place the second layer on top.
• Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
• Refrigerate for 5 minutes before decorating or cutting.
• With a large knife scrape some shavings from a block of dark chocolate.
• Scatter shavings over cake.