Chocolate Godiva Cake Recipes

Steps:

• Preheat the oven to 350 degrees and grease a bundt pan and dust with cocoa powder. In a medium bowl pour boiling water over the chocolate Callets and whisk until smooth. Whisk in sour cream and set aside. In a large bowl, whisk together the flour, ground pecans, confectioners sugar, cocoa, and salt. In an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, and butter on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add eggs and yolks slowly, scraping down the bowl as necessary and until well combined. Add the dry mixture in 3 additions alternating with 2 additons of the chocolate sour cream mixture. Scrape the batter into the prepared pan and bake for no longer than 45 minutes. The edges should start to pull away from sides of pan and top will look cracked. A cake tester placed in center will be very wet. Let the cake cool in pan on a wire rack for 1 1/2 hours. Invert onto a serving plate and let cool completely, about 2 hours. Pour fudge glaze over the cake, if desired. Fudge Glaze 3 tbs butter 1/2 cup water 1/3 cup heavy cream 2 tbs honey 8 oz semisweet chocolate 2 tbs rum Melt the butter in a medium saucepan. Add the water, cream, honey and simmer over medium heat. Put chocolate in a bowl and pour mixture on top. Let sit for several minutes, then stir to combine

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.

Steps:

• Preheat oven to 350°F.
• Generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.
• Melt chocolate and butter over double boiler.
• Stir in chocolate liqueur.
• In a large mixing bowl, beat egg yolks and whole eggs with electric mixer set at low speed.
• Pour chocolate-butter mixture into bowl while beating.
• In medium bowl, sift the confectioners' sugar and flour together.
• Gradually add this to the chocolate mixture.
• Mix at high speed until smooth, about 3 minutes.
• Pour cake mixture into soufflé dish.
• Bake for 40-45 minutes or until cake tests done with a wooden tooth pick.
• Serve hot with vanilla ice cream.

Steps:

• Make the chocolate crust:.
• Preheat oven to 325°F.
• Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and melted butter in bowl until combined.
• Press mixture into bottom of prepared pan.
• Refrigerate crust while preparing filling.
• Make the filling:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute. Stir.
• Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed.
• Gradually add sugar and beat until blended.
• Add eggs, one at a time, beating after each addition.
• Dissolve salt in hot coffee.
• At low speed, slowly beat in the coffee.
• Beat in vanilla and melted chocolate until blended.
• Pour mixture over crust.
• Place cheesecake in roasting pan.
• Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan.
• Bake for 60 to 70 minutes or until center is firm.
• Leave cheesecake in the oven and turn off the oven.
• Prop oven door open and allow cheesecake to cool in the oven for 1 hour.
• Remove cheesecake from roasting pan.
• Cool cheesecake in the pan on wire rack.
• When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
• Make the whipped cream topping:.
• Loosen edge of cheesecake with a knife. Remove side of springform pan.
• Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed.
• Reserve 1 cup whipped cream for garnish.
• Spread remaining cream over top of cheesecake.
• Sprinkle with grated chocolate.
• Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream.
• Pipe a border of rosettes around edge of cheesecake.
• Decorate with chocolate coffee beans.
• Cut cheesecake into wedges.

Steps:

• Preheat oven to 375 and flour a 9 inch, springform cake pan.
• Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
• Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
• (This can also be used to make a layer cake, divide batter accordingly.).

Steps:

• MAKE THE CHOCOLATE GENOISE:
• Preheat oven to 350°F
• Lightly butter bottom of 9-inch springform pan and line with parchment paper.
• Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
• Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
• Add flour all at once, folding until just combined.
• Pour batter into prepared pan.
• Bake for 30 to 35 minutes or until cake springs back when touched lightly.
• Cool completely in pan on wire rack.
• MAKE THE CHOCOLATE GANACHE:.
• Place chocolate in microwave-safe bowl.
• Microwave on medium (50% power) for 1 minute; stir.
• Microwave 30 seconds more or until chocolate is softened; stir until smooth.
• Add Godiva Liqueur, oil and vanilla, stirring to combine.
• Cool to room temperature.
• Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
• Gently fold whipped cream into chocolate mixture.
• ASSEMBLE THE CAKE:.
• Loosen genoise from pan, using a knife.
• Remove side of springform pan; carefully remove paper.
• Cut cake horizontally into two equal layers.
• Place one layer cut side up in bottom of springform pan.
• Spread half of the mousse on cake.
• Place top layer on mousse and spread with remaining mousse.
• Cover and refrigerate for 3 to 4 hours or until mousse is set.
• MAKE THE GANACHE:.
• Place chocolate, corn syrup and vanilla in bowl.
• Heat heavy cream in saucepan over medium heat to a simmer.
• Pour over chocolate mixture.
• Let stand 30 seconds.
• Stir until smooth and let cool.
• MAKE THE RASPBERRY SAUCE:.
• Puree raspberries in food processor.
• Strain through a fine-meshed sieve into small bowl.
• Stir in sugar and Chambord.
• Refrigerate sauce until needed.
• TO SERVE:.
• Spread side of cake with ganache, reserving 1/3 cup.
• Drizzle top of cake with more ganache, using a fork.
• Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.