Ultimate Chocolate Layer Cake

Buttercream:

1 cup unsalted butter, softened
2 cup sifted confectioner's sugar
1 cup sifted cocoa powder
1/3 cup godiva liqueur

Cake:
2 cup sifted flour
1 tsp baking soda
1/4 tsp salt
6 oz unsalted butter
1 1/3 cup sugar
3 lg eggs
3 oz unsweetened chocolate, melted

1 cup buttermilk
1 cup godiva liqueur, divided
shaved chocolate

For the buttercream, cream the 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
cup of Godiva Liqueur, beat until smooth. Divide the batter among three greased
and floured 9-inch cake pans. Bake in preheated 375 F oven for 25 minutes until
a toothpick inserted in the middle of the cake 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
chocolate.

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