Best Chocolate Liquor Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOOZY CHOCOLATE LIQUEUR CAKE (SO EASY)



Boozy Chocolate Liqueur Cake (So Easy) image

This boozy chocolate liqueur cake is the definition of decadence. Your new favorite chocolate cake recipe for special occasions!

Provided by Natalya Drozhzhin

Categories     Cake     Dessert

Time 1h30m

Number Of Ingredients 12

5 eggs
1 cup sugar
3/4 cup flour
3 tbsp cacao powder
1 1/2 cup semi-sweet chocolate chips
1 cup unsalted butter (softened at room temperature)
10 oz sweetened condensed milk
2 cup heavy whipping cream (very cold)
1 cup heaving whipping cream (for soaking)
1/2 cup Irish cream liqueur (for soaking)
3 tbsp cacao powder (for decorating )
1 shaved chocolate bar (for decorating)

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!

Nutrition Facts : Calories 609 kcal, Carbohydrate 56 g, Protein 8 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 153 mg, Sodium 71 mg, Fiber 3 g, Sugar 44 g, ServingSize 1 serving

CHOCOLATE MOCHA LIQUEUR CAKE II



Chocolate Mocha Liqueur Cake II image

A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.

Provided by ARVILLALAR

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup vegetable oil
½ cup coffee flavored liqueur
½ cup water
½ cup ground pecans
1 cup white sugar
¼ cup water
¼ cup coffee flavored liqueur
½ cup margarine

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.

Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g

DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR



Decadent Chocolate Cake W/Raspberry Liqueur image

I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.

Provided by Natural-Food-Mommy

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet chocolate or 3 1/2 ounces dark bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
chambourd raspberry liqueur, for drizzling
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/4 cup unsalted butter, at room temperature
1/4 cup dark semi-sweet chocolate, finely chopped
dark chocolate, shaved,for decoration

Steps:

  • Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  • Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
  • Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
  • Beat in the eggs one at a time.
  • Scrape down the sides of the bowl and beat for another 3 minutes.
  • Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
  • Beat for 1 minute after each addition to incorporate the ingredients.
  • Mix until the batter is smooth.
  • Coat 2 (9-inch) round cake pans with non-stick cooking spray.
  • Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
  • Note: This really is crucial to ensure nice easy removal from the pan.
  • Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
  • Bake for 30 to 35 minutes.
  • The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
  • Leave to cool for 40 minutes.
  • Turn the cakes out of the pans and remove the paper.
  • Drizzle them with a few tablespoons of Chambourd.
  • Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
  • Beat in the dark chocolate and vanilla.
  • Add butter gradually in small bits.
  • Mix until everything is completely incorporated.
  • Using a spatula, fold in the chopped chocolate and give a final quick spin.
  • Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
  • Start in the center and work your way out.
  • Carefully place the second layer on top.
  • Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
  • Refrigerate for 5 minutes before decorating or cutting.
  • With a large knife scrape some shavings from a block of dark chocolate.
  • Scatter shavings over cake.

CHOCOLATE LIQUOR CAKE



CHOCOLATE LIQUOR CAKE image

I was looking for a new type of chocolate cake for some chocolate contest. I had a khalua cake recipe I modified to do this one. I won one first place and two second place ribbons in the local fairs and in a charity event. enjoy!

Provided by Julie Hayashi

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 16

5 oz dark chocolate
2 1/4 c all-purpose flour
1/2 c dutch-process cocoa powder
1 tsp baking powder
1/4 tsp baking soda
3/4 c buttermilk
3/4 c brewed coffee, cooled slightly
1 tsp vanilla
1/2 c unsalted butter, softened
1 1/2 c sugar
1/2 tsp kosher salt
4 eggs
1/3 c chocolate liquor
GANACHE FROSTING
16 oz . bittersweet chocolate
16 oz heavy cream

Steps:

  • 1. CAKE 1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper 2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
  • 2. 3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside. 4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
  • 3. 5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack. 6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves
  • 4. Frosting 1. In a saucepan, heat cream to a simmer. 2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute. 3. Cool mixture down until you can mix it into a frosting
  • 5. Assembly 1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer. 2. Place the second layer on top and spread the ganache frosting on top and sides.

GODIVA CHOCOLATE LAYER CAKE



Godiva Chocolate Layer Cake image

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

1 cup unsalted butter, softened
2 cups confectioners' sugar, sifted
1 cup cocoa powder, sifted
1/3 cup Godiva original chocolate liqueur
2 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter
1 1/3 cups granulated sugar
3 large eggs
3 ounces unsweetened chocolate, melted
1 cup buttermilk
1 cup Godiva original chocolate liqueur, divided
to taste chocolate, shaved (optional)

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.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE



Whiskey-Soaked Dark Chocolate Bundt Cake image

This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners' sugar, for garnish (optional)

Steps:

  • Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
  • Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
  • Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
  • On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
  • Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram

Related Topics