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.
WHITE CHOCOLATE CAKE
This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.
Provided by VanDerStad
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
- In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
- In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
- Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
- To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
- In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g
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 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
CHEF JOHN'S CHOCOLATE LAVA CAKE
Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake! Brilliant!
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
- Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
- Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
- Stir melted chocolate mixture into egg and sugar mixture until combined.
- Sift cocoa powder into the mixture; stir to combine.
- Sift flour and salt into the mixture; stir to combine into a batter.
- Stir vanilla extract into the batter.
- Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
- Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
- Refrigerate 30 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
- Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
- Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32 g, Cholesterol 241.2 mg, Fat 28.7 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 16.4 g, Sodium 207.4 mg, Sugar 9.7 g
CHOCOLATE GANACHE LAYER CAKE
Made entirely from scratch, this rich, fudgy, gooey, chocolate ganache layer cake is easy enough for the most novice baker to make. I won 2nd place in my first bake-off I ever entered using this recipe!
Provided by MARSHA2647
Categories Desserts Frostings and Icings Chocolate
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
- Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.
- Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.
- Meanwhile, bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until it thickens and is smooth. Allow to cool slightly, about 10 minutes.
- Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 82.8 g, Cholesterol 95.5 mg, Fat 32.7 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 19.9 g, Sodium 651.6 mg, Sugar 56 g
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