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Drunken Chocolate Truffle Cake Recipe

★★★★★

4.8 from 91 reviews
  • Author: Harry
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This Drunken Chocolate Truffle Cake is a decadent, rich dessert combining layers of moist chocolate cake infused with Godiva Chocolate Liqueur, luscious chocolate truffle filling, and smooth chocolate frosting. Finished with a ganache drip and adorned with Lindor truffles, this cake is perfect for chocolate lovers looking for an elegant, boozy treat.

Ingredients

Scale

Truffle Filling

  • 12 oz semi-sweet chocolate chips
  • 6 tbsp (90ml) Godiva Chocolate Liqueur
  • 5 tbsp (75ml) heavy whipping cream

Cake Layers

  • 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

Chocolate Frosting

  • 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

Ganache Topping

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 4 tbsp Godiva Chocolate Liqueur
  • 4 tbsp heavy whipping cream

Decoration

  • 8 Lindor Truffles
  • Godiva Chocolate Liqueur, for serving

Instructions

  1. Make the Truffle Filling: Place the chocolate chips in a medium bowl. Combine 6 tbsp Godiva Chocolate Liqueur and 5 tbsp heavy whipping cream in a microwave-safe cup and heat until it just begins to boil. Pour the hot mixture over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Cover and refrigerate until cooled.
  2. Prepare Cake Pans and Oven: Preheat oven to 350°F (176°C). Spray three 8-inch cake pans with non-stick spray and line the bottoms with parchment paper.
  3. Combine Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, sugar, vegetable oil, and vanilla extract on medium-high speed until light and fluffy, approximately 3-4 minutes. Proper creaming is essential for cake texture.
  5. Add Eggs: Incorporate eggs one at a time, beating until just blended each time. Scrape the bowl sides to ensure even mixing.
  6. Incorporate Dry Ingredients and Milk: Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk; the batter may appear curdled, which is normal. Add remaining dry ingredients and mix until smooth, being careful not to overmix.
  7. Bake the Cake Layers: Divide batter evenly among prepared pans. Bake 22-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool for 2-3 minutes, then transfer to a wire rack to cool completely.
  8. Make Chocolate Frosting: Beat butter in a large bowl until smooth. Add melted chocolate and cocoa powder, mixing well. Gradually add powdered sugar, salt, and half of the 1/2 cup Godiva Liqueur, mixing until combined. Add the remaining sugar and liqueur as needed to achieve smooth, spreadable consistency. Set aside.
  9. Level and Layer the Cake: Use a serrated knife to level the top domes off the cakes. Place the first layer on a serving plate or cake board. Brush with half of the reserved 1/3 cup Godiva Chocolate Liqueur. Pipe a frosting dam around the edge. Spread half the truffle filling inside the dam. Repeat with second layer. Add third cake layer on top.
  10. Frost the Cake: Apply the remaining chocolate frosting evenly over the top and sides of the cake. Smooth the surface as desired.
  11. Prepare Ganache: Place chocolate chips in a medium bowl. Heat the heavy cream and 4 tbsp Godiva Chocolate Liqueur until just boiling, then pour over chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
  12. Decorate Cake: Drizzle ganache around the cake edges to create a drip effect, then fill the center of the cake top. Use remaining frosting to pipe swirls around the edges. Top each swirl with a Lindor truffle.
  13. Store and Serve: Refrigerate if storing longer than 24 hours. Best served at room temperature within 3 days. For an extra touch, drizzle some Godiva Chocolate Liqueur on the serving plate when slicing.

Notes

  • Do not skimp on creaming the butter and sugar to ensure a light, fluffy cake texture.
  • The batter may appear curdled after adding milk; this is normal and will bake up fine.
  • Leveling the cake layers is important to build a stable, professional-looking cake.
  • Refrigerate the cake if not serving within a day, but bring back to room temperature before serving for best flavor and texture.
  • You can substitute another chocolate liqueur if Godiva is unavailable, but it will change the flavor slightly.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cake, drunk cake, truffle filling, chocolate frosting, Godiva liqueur, layered cake, chocolate ganache, party dessert

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Find it online: https://dishesbyharry.com/drunken-chocolate-truffle-cake-recipe/