Chocolate Cake With Chocolate Liquer

Baking By bunky48 Updated 9 Feb 2012 , 12:33am by bunky48

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bunky48 Posted 7 Feb 2012 , 8:23pm
post #1 of 4

I want to make a chocolate cake with the Godiva Liquer. I am just using boxed cake mix. Can anyone tell me how much of the liquer I would use. This for 5 of us who are celebrating our 50 birthdays. So we wnat CHOCOLATE....LOL

3 replies
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AnnieCahill Posted 8 Feb 2012 , 12:31am
post #2 of 4

You could just brush it on to the layers after it's baked. That's what I would do, that way it has a more potent flavor. You can also add it to your icing.

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scp1127 Posted 8 Feb 2012 , 1:40pm
post #3 of 4

Exactly what Annie said. On a liqueur as mellow as Godiva, I would do two brushes, three if you want a stronger taste. Another thing you can do is take a tiny bit i=of batter and make one cupcake with the cake. Use chunks of the cupcake to decide how many brush strokes are needed. This is what I do.

In IMBC (WB recipe), I have found that the buttercream can handle one tbsp per stick of butter.

Be aware that the liqueur will mellow and meld with the cake at about 12 hours and up to 24 hours and the taste will be at its best. Also, the liqueur will meld with the frosting, transferring some of the taste and make another great flavor experience.

After these several hours of waiting, very little of the harsher alcohol taste will remain, just the goodness of the incredible flavor of the Godiva.

I have built a business on these types of desserts and in no way are they novelty drink cakes, just cakes with incredible taste that no one else provides.

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bunky48 Posted 9 Feb 2012 , 12:33am
post #4 of 4

Thank you both.

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