Chocolate Godiva Cake Food

CHOCOLATE GODIVA CAKE

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.).

GODIVA MILK CHOCOLATE MOUSSE CAKE

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.

GODIVA HOT CHOCOLATE CAKE

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 LAYER CAKE

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 MARJOLAINE

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.