Name: Drunken Chocolate Truffle Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz semi-sweet chocolate chips; 6 tbsp (90ml) Godiva Chocolate Liqueur; 5 tbsp (75ml) heavy whipping cream; 1 3/4 cup (228g) all-purpose flour; 3/4 cup (85g) natural unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup (168g) unsalted butter, room temperature; 1 1/2 cups (310g) sugar; 3 tbsp vegetable oil; 1 tsp vanilla extract; 4 large eggs; 1 1/4 cups (300ml) milk; 1/3 cup Godiva Chocolate Liqueur; 1 1/4 cups (280g) unsalted butter, room temperature; 12 oz semi-sweet chocolate chips, melted; 5 tbsp (35g) Hershey’s dark cocoa powder; 6 cups (690g) powdered sugar; 1/2 tsp salt; 1/2 cup (120ml) Godiva Chocolate Liqueur; 6 oz (1 cup) semi-sweet chocolate chips; 4 tbsp Godiva Chocolate Liqueur; 4 tbsp heavy whipping cream; 8 Lindor Truffles; Godiva Chocolate Liqueur, for serving

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Introduction

This Drunken Chocolate Truffle Cake is a luscious, indulgent dessert that perfectly balances deep chocolate flavors with a hint of rich chocolate liqueur. Layers of moist cake, creamy truffle filling, and silky ganache come together to create an impressive treat that’s sure to delight any chocolate lover.

This is a tall, smooth chocolate cake with a shiny dark chocolate drip running down the sides unevenly. The cake is covered all over with light brown chocolate frosting and topped with eight swirls of the same frosting evenly spaced around the edge. Each swirl holds a round, glossy chocolate ball. The cake sits on a silver cake stand against a white marbled background, with a light blue cloth draped around the base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz semi-sweet chocolate chips
6 tbsp (90ml) Godiva Chocolate Liqueur, divided
5 tbsp (75ml) heavy whipping cream, divided
1 3/4 cup (228g) all-purpose flour
3/4 cup (85g) natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
12 oz semi-sweet chocolate chips, melted (for frosting)
5 tbsp (35g) Hershey’s dark cocoa powder (for frosting)
6 cups (690g) powdered sugar (for frosting)
1/2 tsp salt (for frosting)
6 oz (1 cup) semi-sweet chocolate chips (for ganache)
8 Lindor Truffles, for decorating

Instructions

Step 1: Make the truffle filling by placing 12 oz semi-sweet chocolate chips in a medium bowl.
Step 2: Combine 6 tbsp Godiva Chocolate Liqueur and 5 tbsp heavy whipping cream in a microwave-safe measuring cup. Microwave until it just begins to boil.
Step 3: Pour the hot cream mixture over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Cover and refrigerate until cooled.
Step 4: Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick spray and parchment paper.
Step 5: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
Step 6: In a large mixing bowl, beat the 3/4 cup unsalted butter, sugar, vegetable oil, and vanilla extract until light and fluffy, about 3-4 minutes.
Step 7: Add eggs one at a time, mixing well after each addition. Scrape the bowl sides as needed.
Step 8: Add half of the dry ingredients and mix until combined.
Step 9: Slowly add the milk and mix. The batter may appear curdled, which is normal.
Step 10: Add the remaining dry ingredients and mix until smooth. Do not overmix.
Step 11: Divide batter evenly among pans. Bake 22-25 minutes or until a toothpick comes out with moist crumbs.
Step 12: Cool cakes in pans 2-3 minutes, then transfer to wire racks to cool completely. Reserve some chocolate liqueur for brushing.
Step 13: Make the chocolate frosting by beating 1 1/4 cups unsalted butter until smooth in a large mixer bowl.
Step 14: Add melted chocolate chips and cocoa powder; mix well.
Step 15: Add half the powdered sugar, salt, and half the remaining Godiva Chocolate Liqueur; mix until combined.
Step 16: Add remaining powdered sugar and mix until smooth. Add remaining liqueur as needed for consistency. Set aside.
Step 17: Level cake layers by trimming dome tops with a serrated knife.
Step 18: Place first cake layer on serving plate. Brush generously with reserved chocolate liqueur.
Step 19: Pipe a dam of frosting around the edge to contain filling.
Step 20: Spread half the truffle filling inside the dam.
Step 21: Add second layer, brush with liqueur, pipe frosting dam, and spread remaining truffle filling.
Step 22: Add third layer and brush with liqueur.
Step 23: Frost entire cake with remaining chocolate frosting smoothly.
Step 24: Prepare ganache by placing 6 oz semi-sweet chocolate chips in a bowl.
Step 25: Heat 4 tbsp Godiva Chocolate Liqueur and 4 tbsp heavy whipping cream until just boiling; pour over chocolate and let sit 2-3 minutes.
Step 26: Whisk ganache until smooth.
Step 27: Drizzle ganache around cake edges and fill center.
Step 28: Pipe frosting swirls around edges and top each with a Lindor truffle.
Step 29: Refrigerate if storing more than 24 hours. Bring to room temperature before serving. Optionally, serve slices with a drizzle of chocolate liqueur on the plate.

Tips & Variations

For an even cake, chill the batter for 30 minutes before baking and use an oven thermometer to ensure accurate temperature.
Replace Godiva Chocolate Liqueur with another chocolate or coffee liqueur for a different flavor twist.
Use a pastry brush to evenly soak each layer with liqueur, adding moisture and flavor.
To pipe smooth frosting swirls, chill the frosting slightly for easier handling.
If you prefer a less boozy cake, reduce the amount of chocolate liqueur in the filling and frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for the best texture and flavor. The truffle filling and ganache may firm up when chilled, so letting the cake sit out about 30 minutes will soften them. Leftover cake can be frozen tightly wrapped for up to 2 weeks.

How to Serve

A close-up of a slice of chocolate cake with three thick layers of dark brown, moist cake, separated by two smooth, rich dark chocolate frosting layers in the middle. The slice is covered on the sides and top with a slightly lighter and glossy chocolate frosting, showing a creamy texture. The cake is placed on a round silver metal plate, with some crumbs and small chocolate chips scattered around it. In the background, there is a soft blue cloth and a blurred white bowl filled with chocolate pieces, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, you can substitute the Godiva Chocolate Liqueur with an equal amount of strong brewed coffee, chocolate syrup, or simply omit it. The cake will still be delicious but less boozy.

How do I level cake layers properly?

Use a serrated knife or a cake leveler to trim the rounded tops of your cooled cakes, creating flat, even surfaces. This helps layers stack evenly and prevents leaning or sliding.