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This Drunken Chocolate Truffle Cake is made with a moist chocolate cake recipe, chocolate truffle filling & chocolate frosting – all infused with chocolate liqueur for a delicious “drunken” cake!
One of the questions I’m asked most often about my recipes is where I find inspiration and how I come up with ideas. It’s both an easy and difficult question to answer because the truth is that inspiration can come from just about anywhere.
Sometimes I’m at a restaurant (although not much these days, ha!) and something on the menu catches my eye. Maybe it’s a flavor combination that sounds fun and I want to turn it into a cookie. Maybe it’s a cheesecake I eat and want to recreate. I often get requests from family and friends at this point too. Several years ago, a friend asked me to come up with something “cannoli” and this Cannoli Poke Cake was born (which has now been copied over and over and over). Ever since making that cake, I realized I LOVE the flavors of cannoli and have lots of recipes that are inspired by the flavors.
Other times it’s as simple as buying something at the grocery store, like fruit, that doesn’t get eaten and I think, “What can I make with this so that it doesn’t go bad?”
Along similar lines, I was in the liquor store several weeks ago getting wine as a gift for someone when I walked past a bottle of Godiva Chocolate Liqueur and it stopped me dead in my tracks. I thought, “Now there’s something that needs to go in a cake. Yum!” The next thing I though of was chocolate truffles and this Drunken Chocolate Truffle Cake was born!
Making this delectable little cake begins with making the cake layers. This cake is a chocolate version of my lovely new Moist Vanilla Cake. I’m a big fan and have used it a couple times lately. If you’ve ever had my Best Chocolate Cake, then you know it really is fabulous. But I’ve always wanted a great butter-based chocolate cake and this is definitely it!
Once the layers are baked, they are brushed with the chocolate liqueur. Are you bursting with excitement yet?
The layers of chocolate cake are then filled with layers of chocolate truffle, which is super similar to chocolate ganache. This ganache is a bit thicker than regular ganache though, and it’s made with the Godiva Chocolate Liqueur. Oh my goodness, yum!
And then of course there’s the chocolate frosting made with melted chocolate and more chocolate liqueur that really takes it over the top! So chocolatey and fudgy!
Top off the cake with a chocolate liqueur ganache drizzle and some chocolate truffles and you’ve got yourself a chocolate cake that is not only delicious, but spiked! Does it get any better?!?
This cake is to die for! Totally melts in your mouth and definitely carries the liqueur well. The cake doesn’t overly taste of alcohol, since the liqueur literally tastes like chocolate as well. The cake just has a bit of that alcoholic flavor to it. If you wanted to use something that has a more obvious flavor to it, you could totally swap out the chocolate liqueur for something like Baileys or Kahlua, which I’m always a huge fan of. Either way, this cake is drunk, chocolate and fabulous! And if you really want it over the top, pour a little more liqueur onto your plate when you serve it. Fantastic!!
Drunken Chocolate Truffle Cake
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Drunken Chocolate Truffle Cake is made with a moist chocolate cake, chocolate truffle filling and chocolate frosting that are all infused with chocolate liqueur for a delicious “drunken” cake!
Ingredients
TRUFFLE FILLING
- 12 oz semi sweet chocolate chips
- 6 tbsp (90ml) Godiva Chocolate Liqueur
- 5 tbsp (75ml) heavy whipping cream
CHOCOLATE CAKE
- 1 3/4 cup (228g) all-purpose flour
- 3/4 cup (85g) natural unsweetened cocoa
- 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
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
ADDITIONAL
- 8 Lidor Truffles
- Godiva Chocolate Liqueur, for serving
Instructions
1. Add the chocolate chips to a medium sized bowl.
2. Combine the chocolate liqueur and heavy cream in a microwave safe measuring cup and microwave just until it begins to boil.
3. Pour the hot cream mixture over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. Cover and put the chocolate mixture in the fridge until cooled.
TO MAKE THE CAKE LAYERS:
4. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
5. Combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
6. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
7. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
8. Add half of the dry ingredients to the batter and mix until mostly combined.
9. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
10. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
11. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. Reserve the chocolate liqueur for the cake layers for later.
TO MAKE THE CHOCOLATE FROSTING:
12. Add the butter to a large mixer bowl and beat until smooth.
13. Add the melted chocolate and mix until well combined.
14. Add the cocoa powder and mix until well combined.
15. Add about half of the powdered sugar, salt and half of the liqueur and mix until well combined.
16. Add the remaining powdered sugar and mix until smooth.
17. Add the remaining liqueur as needed to get the right consistency of frosting. Set frosting aside.
TO BUILD AND FINISH THE CAKE:
18. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
19. Place the first cake layer on a serving plate or on a cardboard cake circle.
20. Add the chocolate liqueur for the chocolate cake that was reserved before to a small bowl and use a pastry brush to brush the cake with about 1/2 of the liqueur.
21. Pipe a dam around the edge of the cake layer with some of the chocolate frosting.
22. Spread about 1/2 of the chocolate truffle filling on top of the cake, in the center of the dam.
23. Add the second layer of cake, then repeat steps 20 thru 22.
24. Add the third and final layer of cake on top.
25. Frost the top and outside of the cake with the remaining chocolate frosting. You can refer to my tutorial for frosting a smooth cake, if you’d like.
26. To make the ganache topping, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
27. Combine the heavy whipping cream and chocolate liqueur in a microwave-safe measuring cup and microwave until it just begins to boil.
28. Pour the hot cream mixture over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth.
29. Drizzle the chocolate ganache around the edges of the cake, then fill in the center. See my tips on making a chocolate drip cake.
30. Use the remaining frosting to pipe swirls around the edge of the cake, then top the swirls with Lindor truffles.
31. Refrigerate the cake if it’ll sit for more than 24 hours. Cake is best served at room temperature and should last best for about 3 days. Serve slices of cake with little drizzle of the chocolate liqueur on the plate, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 1103
- Sugar: 114.3 g
- Sodium: 301.3 mg
- Fat: 56.1 g
- Carbohydrates: 138.2 g
- Protein: 12.3 g
- Cholesterol: 140.7 mg
Enjoy!
Can you freeze this cake xx
I don’t typically recommend freezing fully made and frosted cakes. You could freeze the individual layers prior to building the cake.
Ate it tonight with coffee while sitting by the fire. Absolutely amazing!
This cake tastes amazing. I am an excellent cook and baker, but I was in a hurry when I made this, so it looks drunken AND tipsy. It cracked and split in the middle, the frosting and chocolates fell into the crater, half fell over, and is almost melted into a puddle. BUT…. even that didn’t ruin this cake! Chocolaty, moist, delicious, with a hint of alcohol flavor. Next time I will take more care and do it right. I will definitely be using more of your recipes 😍
what can I substitute for the chocolate liquer
You could use another kind of liqueur. Or leave it out.
Can you half the recipe for a smaller cake
Sure!
Confused-My layers (Drunken Choc. Cake) were much thinner (about3/4-1in) than your layers in your picture. My cake pans were only filled 1/4 of the 2 in high pan. Your other 8 in 3 layer cakes call for 2.5 c of flour and 2 c sugar. This recipe only calls for 1 3/4 c flour. I don’t think it makes enough batter.
Every recipe is different, so it can be hard to compare amounts sometimes. However, some of the case you were likely referring to are not chocolate. Because this one has cocoa powder in it, some of the flour is taken out. If you add those two together (flour and cocoa), you get 2 1/2 cups. I would actually check that you used baking soda and not baking powder.
Best chocolate Cake ever
The truffle filling is very hard after refrigerating, do I bring it to room temp before spreading on cake?
If it’s that firm, you may need to add a little more cream to it. But yes, you can bring it to room temperature or heat it up a touch.
I made this cake for a friends birthday-absolutely delicious! Thank you. The only problem I had was with the melted chocolate chips in the frosting. I melted over a double boiler but as I was frosting the cake the melted chocolate started to harden. When I went to make the chocolate swirls on top the bits of hardened chocolate clogged up my piping tip. What did I do wrong?
Could you tell me what piping nozzle you used
Ateco 844
can i make this cake in a pressure cooker ?
I haven’t tried it so I’m not sure.
I made this for my husband’s birthday last week and it was met with sheer excitement and pleasure! He said that the frosting itself was the PERFECT fudge, so now I see myself whipping it up for him at Christmas time. Happily for him, I HATE CHOCOLATE, so he’ll only have to fight with the two of our kids that are of age and who DO;)
So glad it was a hit!
What’s the substitute for Godiva Chocolate Liqueu.
I have to laugh at your description of being in a liquor store and seeing a liqueur or something and thinking cake. My local liquor store knows me for baking with ingredients more than drinking them. My only issue, recipes use such a small amount sometimes it leaves me so much more to do something with. As I live alone I’m not one for drinking alcohol very much on my own. Often to use the entire bottle I have to bake a dozen cakes or more. I do have to laugh, if someone walks in my home and looks over in the dining room and sees the buffet, where often many of the bottles are sitting on top, they think I’m the biggest drunk in town. And yet, its all for baking for the most part. I absolutely LOVE baking with alcohols. I even have a recipe for a cake which uses whiskey which is SUPPOSE to be one enjoyed by George Washington. As so often water wasn’t fit to drink in many places, I would imagine the liquid used in many cakes during the colonial period was something alcoholic.
which sugar are you using for the cake: caster or granulated???
I use granulated white sugar.
Made this cake for my sister’s birthday. The look on her face was priceless as she was so happy with it. Thank you.🎂 💗
I’m so glad she enjoyed it!