Chocolate Cake With Liqueur 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!

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.

TORTA DIVINA (CHOCOLATE MOUSSE CAKE WITH LIQUEUR)

Steps:

• Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk in liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Place 1 inch of warm water into a small roasting pan. Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface. Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert and remove paper. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.

TERRIFIC CHOCOLATE LIQUEUR CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly grease a 9x13 pan.
• In a large bowl, combine the flour and sugar with wire whisk.
• In a medium saucepan, slowly heat the butter, oil, cocoa, and water or milk.
• Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture. Mix all of the ingredients together. Add the rest of ingredients and combine them completely.
• Pour into a prepared pan. Bake cake for 28 to 30 minutes.
• Ten minutes before the cake is done, make the frosting. Combine the butter, cocoa, and milk in the same medium saucepan.
• Heat the mixture slowly until combined. Once combined bring the mixture to a boil. Next, add the remaining ingredients.
• Carefully spread the hot icing over the hot cake. Allow the frosted Chocolate Liqueur Cake to cool before serving.

CHOCOLATE CHIP POUND CAKE WITH CHOCOLATE-COFFEE LIQUEUR SAUCE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold chocolate chips into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the chocolate-coffee liqueur sauce: Heat chopped semisweet chocolate, coffee liqueur, vanilla extract, and corn syrup in a double boiler over simmering water. Whisk until chocolate has melted completely. Serve with scoops of vanilla ice cream.

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.