CHOCOLATE GODIVA CAKE
This is an absolutely to die for recipe! I've tweaked it a little to make it my own, hope everyone enjoys.
Provided by SaraEMiller
Categories Dessert
Time 45m
Yield 1 9, 12 serving(s)
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 281.2, Fat 10.7, SaturatedFat 6.1, Cholesterol 75.1, Sodium 197.4, Carbohydrate 42, Fiber 0.7, Sugar 25.7, Protein 4.8
GODIVA CHOCOLATE LAYER CAKE
Make and share this Godiva Chocolate Layer Cake recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
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.
GODIVA HOT CHOCOLATE CAKE
This is delicious and easy and oh so yummy! Godiva chocolate liqueur is rather expensive, so you may want to ask for the small, 3oz bottle. Source: Morton's of Chicago, Phoenix, Arizona.
Provided by Manami
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
GODIVA CHOCOLATE CHEESECAKE
I haven't made this yet but it looks sooooo good! The recipe from the Godiva website. All chocolate is originally Godiva brand. Cream cheese is originally regular, NOT Neufchatel. Cooking time DOES NOT include overnight refrigeration (6 hours).
Provided by xpbowling
Categories Cheesecake
Time 3h
Yield 1 9" cheesecake, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 497.9, Fat 39.1, SaturatedFat 23.4, Cholesterol 139.3, Sodium 339, Carbohydrate 36.5, Fiber 5.1, Sugar 21.7, Protein 10.8
GODIVA MILK CHOCOLATE MOUSSE CAKE
This is an AHA moment - when you present this cake! As you can see, it's a bit labor intensive (to say the least!) but well worth it.This is one of the desserts that we are making to take to a friends' house on the 10th of December, where we are having a reunion of "old" friends. There is only 1 "girl" whom we have know for only 10 years up to 67 years. Godiva web site. ;)
Provided by Manami
Categories Dessert
Time 6h
Yield 12 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 594.6, Fat 39.9, SaturatedFat 19.7, Cholesterol 164.6, Sodium 97.3, Carbohydrate 46, Fiber 6.3, Sugar 30, Protein 8.2
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