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.
EASY CHOCOLATE MOUSSE
A rich creamy chocolate dessert that takes just a couple of minutes to prepare!
Provided by Holly Nilsson
Categories Dessert
Time 2m
Number Of Ingredients 4
Steps:
- Combine cocoa powder and instant pudding powder in a bowl.
- Add whipping cream and mix with an electric mixer on medium high for 1 minute.
- Pour into serving dishes immediately and serve or refrigerate.
- Garnish your mousse with whipped topping, fresh berries, mint or whipped cream!
Nutrition Facts : Calories 668 kcal, Carbohydrate 34 g, Protein 4 g, Fat 58 g, SaturatedFat 36 g, Cholesterol 204 mg, Sodium 475 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
GODIVA MARJOLAINE
Godiva Marjolaine, is a layered dessert, made of hazelnut meringues, chocolate mousse and hazelnut praline flavored cream; piped between layers of toasted hazelnut meringue. Googled it, just to see, and it says: gateux marjolaine = a multilayered chocolate and nut cake. What an understatement! The chilling time will vary. Also, I don't know if this is an old wives' tale or not, but I have been told that meringues take a longer time to bake when it is rainy and humid, and also a longer time to cool. My grilfreind, Judy, and I made this and we took it to her son's house, they were having a dinner party - we should start catering - NOT!!
Provided by Manami
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- TOASTING THE HAZELNUTS:(Make a day ahead).
- Preheat oven to 350ºF. Spread hazelnuts in a single layer on a baking sheet and toast for 12-15 minutes, shaking the pan two or three times, until the nuts are golden. Store in air-tight container.(The oven has to be at the correct temperature for the meringues).
- HAZELNUT MERINGUE LAYERS:.
- Preheat oven to 300ºF.
- Generously butter 17"x12"x1" jelly roll pan.
- Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess.
- Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily.
- Combine ground hazelnuts and flour in medium bowl.
- Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake.
- Beat egg whites in clean large mixing bowl until frothy, using electric mixer at medium-low speed.
- Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form.
- Add sugar, 1 tablespoon at a time, beating well.
- Continue beating until stiff, shiney peaks form.
- Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.
- Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched.
- Cool cake in pan on wire rack for 10 minutes.
- Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly.
- MAKE THE DARK CHOCOLATE GANACHE:.
- Put chocolate in medium bowl.
- Heat cream in saucepan until it comes to a boil.
- Pour hot cream over the chocolate and let stand 30 seconds to soften the chocolate.
- Whisk mixture until smooth.
- Stir in butter and liqueur.
- Let cool for 15 minutes or until slightly thickened.
- Dip 12 hazelnuts in chocolate ganache for garnish and let set.
- MAKE THE BUTTERCREAM:.
- Place the egg yolks in mixing bowl.
- Place bowl in a shallow bowl filled with hot water; set the bowl with the egg yolks directly over it, letting the water touch the bottom of the bowl to warm the egg yolks.
- Stir gently for 1 minute or until the yolks are warm.
- Remove bowl from water.
- Beat egg yolks 5-7 minutes, using electric mixer at medium-high speed.
- Beat until yolks have tripled in volume and form a ribbon when beater is raised.
- While the eggs are mixing, prepare the syrup.
- PREPARING SYRUP:.
- Combine granulated sugar and corn syrup in saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a boil.
- With the mixer running at medium speed, carefully(hot sugar really burns)pour the hot syrup into bowl with eggs.
- Continue to beat the eggs, until they have cooled to room temperature, about 5-10 minutes.
- Reduce speed to low.
- Gradually, add the butter, one or two tablespoons at a time, beating well.
- The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end.
- Add the hazelnut liqueur.
- ASSEMBLE TH CAKE:.
- Cut cake crosswise into 4 equal pieces, about 11x4".
- Cut a piece of cardboard into a 11x4" rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle.
- Spread half the chocolate ganache over the cake.
- Top with the second cake layer and spread with 1 cup buttercream filling.
- Repeat layering and spread with the remaining buttercream over the top and sides of the cake.
- Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. (It makes it easier to frost when there is more than one person).
- Using the other hand press the finely chopped hazelnuts on sides of cake.
- Garnish with chocolate-dipped hazelnuts.
Nutrition Facts : Calories 863.5, Fat 68.8, SaturatedFat 31.1, Cholesterol 215.3, Sodium 91.7, Carbohydrate 59.1, Fiber 4.7, Sugar 44.3, Protein 10.2
CHOCOLATE MOUSSE CAKE FOR PASSOVER
This is a great Passover dessert or for all year round. I got this out of the Spice and Spirit cookbook. It is a family favorite.
Provided by Chava Cohen
Categories Dessert
Time 50m
Yield 1 tube pan, 16 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites with 1/4 cup of sugar and set aside.
- In a saucepan, melt chocolate chips, and margarine.
- Remove from heat and let cool a few minutes.
- Beat egg yolks, with 3/4 cup sugar and vanilla.
- Add melted chocolate and mix.
- Fold in egg whites.
- Pour half in to a greased springform or tube pan. Put rest in refrigerator.
- Bake at 350 for 30 minutes. It will rise nicely and then fall.
- When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.
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