| 1 | For the buttercream, cream the butter until smooth. |
| 2 | Sift the sugar and cocoa powder over the butter, add 1/3 cup of godiva liqueur and slowly mix until smooth. |
| 3 | For the cake, sift together the flour, baking soda and salt; set aside. |
| 4 | Cream the butter and sugar and add the eggs one at a time, beating after each addition. |
| 5 | On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and ?cup of godiva liqueur, beat until smooth. |
| 6 | Divide the batter among three greased and floured 9-inch cake pans. |
| 7 | Bake in preheated 375 degrees oven for 25 minutes until a toothpick inserted in the middle of the cake comes out clean. |
| 8 | Remove from the oven and cool in the pans for 10 minutes, then invert onto a rack to completely cool. |
| 9 | Chill the layers in the freezer for about 30 minutes, until firm. |
| 10 | To assemble the cake, remove the cake layers from the freezer and brush with the remaining godiva liqueur before spreading ?cup of buttercream between each layer. |
| 11 | Spread the remaining buttercream over the top and sides of the cake, which has been placed on a serving plate. |
| 12 | Serve immediately, or refrigerate if necessary. |
| 13 | If refrigerating, remove 1 hour prior to serving. |
| 14 | Garnish with shaved chocolate. |
| 15 | Serves twelve. |
| 16 | Com |
| 17 | recipe by : |
