Godiva Ultimate Chocolate Layer Cake

-BUTTERCREAM-
1 c Unsalted butter; softened
2 c Confectioner’s sugar; sifted
1 c Cocoa powder; sifted
1/3 c Godiva Liqueur

For the buttercream, cream the butter until smooth. Sift the sugar and
cocoa powder over the butter, add 1/3 cup 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 milk and 1/2 cup Godiva Liqueur; beat until smooth.
Divide the batter amont three greased and floured 9-inch cake pans. Bake in
preheated 375-degree oven for 25 minutes until a toothpick inserted in the
middle comes out clean. Remove from the oven and cool in the pans for 10
minutes, then invert onto a rack to completely cool. 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 Godiva
Liqueur before spreading 3/4 cup of 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
necessary. If refrigerating, remove 1 hour prior to serving. Garnish with
shaved chocolage. Serves twelve.

Yields
12 Servings