Drunken Chocolate Truffle Cake

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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!

Drunken Chocolate Truffle CakeDrunken Chocolate Truffle Cake recipe

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!

Best Drunken Chocolate Truffle Cake recipeMoist Drunken Chocolate Truffle Cake

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!!

decorated Drunken Chocolate Truffle CakeDrunken Chocolate Truffle Cake slice

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Recipe

Drunken Chocolate Truffle Cake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12-14 Slices 1x
  • 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!


Scale

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

TO MAKE THE TRUFFLE FILLING:

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.


Keywords: truffle cake recipe, chocolate cake recipe, best chocolate cake recipe, romantic dessert, valentines day dessert

Enjoy!

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Recipe rating

85 Comments
  1. Chelley

    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;)

  2. Pamela

    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.

  3. Andrew Macmilan

    Made this cake for my sister’s birthday. The look on her face was priceless as she was so happy with it. Thank you.🎂 💗

  4. Rui

    WOW!! 114.3 grams of sugar per serving? o.O

    Men
    According to AHA guidelines, most men should consume no more than 150 discretionary calories of sugar per day. This is equivalent to 38 g or 9 teaspoons (tsp) of sugar.

    Women
    Women should use no more than 100 discretionary calories on sugar per day. This is around 25 g or 6 tsp of sugar.

    Children
    Children between the ages of 2 and 18 should consume no more than 25 g, or 6 tsp, of added sugar daily.

      1. Lindsay

        I know there are several options out there for substituting eggs, but I personally haven’t tried them. You could certainly try something out.

  5. suzan

    Hi, this looks delicious!
    As I was making sure I had enough liqueur, I noticed that the 6tbsp you mention doesn’t quite add up to 120ml… Which should I go with? Thanks!

      1. Val

        Hi! This looks perfect for my sister’s birthday. I wanted to start a day ahead. What do you think I could make ahead? Could I also use almond milk in the cake? Thanks!!

      2. Lindsay

        You could honestly make the whole cake a day ahead. I typically do that. I have not tried almond milk, but it should be fine.

  6. Carmen

    Hi, this cake sounds amazing but how many days ahead (before baking) can I make these truffles?

    I have never made truffles before but this recipe looks easy and I want to do, thank you

    1. Lindsay

      Hi Carmen! The truffles on the top of the cake were actually purchased already made. Are those the ones you’re asking about?

      1. Carmen

        Hi, your recipe shows “To Make Truffle Filling” so since my baking experience is limited I thought why not make the truffles a few days before.
        I wanted to make sure they were still good if kept in the fridge for a few days before needed?
        Thank you
        Carmen

    2. Anupama Shiva

      Can I use red wine instead of alcohol.what quantity of chocolate liquor is needed for the the whole cake

  7. Lisa

    I spent weeks searching for the perfect cake to make for my step-dad’s 80th birthday party. As soon as I saw the gorgeous pictures of this cake and read the easy-to-follow recipe/instructions, I knew I’d found a winner! This was an iconic birthday for him so I really wanted something special … and, let me tell you… I was NOT disappointed! I made it exactly as written – no substitutions – and it was absolutely amazing! (Of course, I only had 9″ or 6″ pans, so I went to four different stores looking for three 8″ pans!) My step dad was thrilled and everyone at the party just loved it! Unfortunately, I was running short of time, so I wasn’t able to add the chocolate ganache drips at the end. Without the drips, my cake wasn’t quite as pretty as yours, but I “dripped” the ganache on cake slices while serving, so the taste was just as spectacular! Since none of the guests saw the stunning pics of your cake, they didn’t even know that mine wasn’t as pretty! 🙂 Thank you so much for the wonderful recipe! You made me look like a rock star!

  8. Shalette

    I used kahlua inplace of the chocolate liquor… tasted absolutely divine and drunken… not too strong but a subtle aftertaste

  9. Candy P Scanlon

    Lindsay, Do you think I could use whole milk lactose free in place of cream?
    Thank your cake looks amazing. I will be making gluten free as well.
    Great work. Candy

    1. Lindsay

      If you are referring to the cream in the choc ganache I would not substitute it. It has a high milk fat content that gives it the right consistency. If you use something different it will likely be too thin.

  10. Maria jesus López

    Hola Lindsay,queria decirte que tienes un blog maravilloso,he hecho varias recetas tuyas y todas estupendas.Esta en conqreto es buenisima.Saludos desde Bilbao-España

  11. Adrienn

    Hi Lindsay!
    You are absolutly fantastic! I do not know how you get the time and energy to make these lovely cakes:)
    Have you been a cooking course? I do not think i can do the same nice deserts, but i will try.
    I just wanted to say thank you. I write you from Hungary, and we use gramms. i always had to find the right amount of everything in the internet, because usualy recipes are in oz. So, thanks for the gramms, hope now my cakes will be at least similar to yours 🙂
    x
    Adrienn

  12. Dati

    I used whipping cream as i couldnt find heavy whipping cream…will this affect the frosting..thanks again for this amazing recipe

  13. Kaye Vanfossan

    I made this cake a couple of weeks ago for church potluck–it was fabulous! I’ve made many of your cakes, but this one had the finest “crumb” ever! Just like a professional bakery, but better tasting!  It’s  so much fun to bake your creations!  (Even though I must adjust the recipe for 7k feet)!  Thanks for the wonderful tutorials also.

    1. Lindsay

      I’m so glad you enjoyed it! Yes, it’s definitely a different chocolate cake than some of my others – glad you liked it!

  14. Ines

    I have to take the time to tell you that your recipes are absolutely AMAZING!!! I want to try them all. 
    Thank you for make all of us better bakers.

  15. Faye

    Hi Lindsay the cake recipe is amazing! I made it for my family, they all loved it! There was one problem though, how do you keep the buttercream from melting, i tried refrigerating it but when i took it out it was to hard and when i let it warm up it was smoother but after about 4 min it starting melting and i had to put the cake back into the refrigerator and i took it out and it melts and this continues, how do you prevent that from happening?

  16. Darnell Moser

    Hi, Lindsay — It’s great to see your recipes on Pinterest again. This truffle cake looks & sounds FABULOUS. Having twins hasn’t slowed down your classy baking any. You’re right on top of your game. Welcome back! Darnell 🙂

  17. Michelle McCorkle

    I made this today as written (albeit gluten-free) and it was amazing! The filling is so rich and fudgy, you’d almost have to follow the wise words of Dolly Parton in Steel Magnolias and “serve it over ice cream to cut the sweetness”????
    Thanks for another home run!!!
    P.S. So far, I have found that all of your recipes translate beautifully to GF using Cup4Cup.

  18. cakaneh

    Can I use other oils instead of vegetable oil (For example, butter)? If this is possible, how much will it be? The same size as 3 tbsp ?
    Meanwhile, thanks for the great Recipes you teach.

    1. Lindsay

      I’d bake them for 16-18 minutes then fill them with the truffle filling. You could also reduce the frosting by probably half.

  19. dkny

    The cake looks amazing. I make many cakes with liquor in the recipes. I only have 3 9″ cake pans. What do you suggest?

    1. Lindsay

      You could do two or three 9 inch layers, you’d just want to adjust the baking times. The cake also wouldn’t be quite as tall as the one in the photos.

  20. Jenna

    I have been surfing the back blogs for a few days for a cake for my sisters 10 year anniversary party and then this popped up! It’s perfect. Will be making a very large, square version on the weekend!!

  21. Chandra Persaud

    Hi Lindsay, what a thing of BEAUTY!! In the method for frosting you say to add heavy cream for consistency but in the ingredients list for frosting it says liquer….am I missing something!! Thanks for clearing up.

      1. Chandra Persaud

        Hi Lindsay, I finally made this cake today..just the cake itself as I wanted the test the recipe. It tastes great!! I halved the amounts for everything and used 1 1/4 tsps baking powder instead. So the texture wasn’t what i was hoping for. Kind of dense I think, not light and fluffy like I hoped. My question is can baking powder be used for this cake and if so what would be the correct amount?? THANKS so much for your help….

      2. Lindsay

        You would want to use baking soda in this cake. Most likely that is why the cake didn’t quite turn out.

  22. Diana

    This looks AMAZING! Thank you for all of the wonderful recipes. I have your book, and I absolutely love it! Happy Monday. 🙂

  23. Suzy-q

    Wow! I’m drooling, Lindsay! If I make this cake, I’ll probably have to hit the workout dvds a little
    harder.
    Well, I’m sure it will be worth every bite! Can’t wait to try it! Thanks!!!!

  24. Kira

    This cake looks amazing! Is there any way to sub out the alcohol? I know that would kind of defeat the purpose, but I’m from a completely non-alcoholic household.

    1. Lindsay

      Thanks Kira! Yes, just substitute heavy whipping cream every where there’s the liqueur – the filling, frosting and ganache.

      1. Kira Elyse

        Thank you!

        What about the cake? Do I just skip the alcohol or should I replace it with extra milk?

      2. Lindsay

        The liqueur for the cake is added after baking it by brushing it onto the cake layers. You can just leave it out and skip that step.

  25. karen lukacs

    This cake looks delicious. I would like to make it but I don’t use liquor. Can you suggest a substitute. Thanks!

    1. Lindsay

      Thanks Karen! Yes, just substitute heavy whipping cream every where there’s the liqueur – the filling, frosting and ganache.

  26. April

    Oh my goodness you are killing me with this cake! I can’t wait to make it for one of our summer gatherings. Thank you. 

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12