Godiva Hot Chocolate Cake Recipes

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:

• 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 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.).