This was perfect because my birthday was coming up in a few weeks and I just had enough time for the chocolate to infuse in the booze and make myself a Chocolate Birthday Cake Martini! I started with Pinnacle Cake Vodka because it tastes and smells just like yellow cake batter so if I could get chocolate into that I was in good shape. I decided to use one of my Chocolate Candy Bar liqueur recipe techniques because they are easy and all I needed to do was add that chocolate. The Chocolate Cake Liqueur recipe and steps are below the cocktail recipe.
As for the cocktail, you'll see that I had a candle attached to my martini glass. That was a simple enough procedure, I took chocolate chips, melted them in the microwave for about a minute and a half, poured a little into a plate to rim the glass and the rest into a star shaped candy mold. I stuck the candle into the chocolate star and let that cool in the fridge along with the rimmed glass. Then I melted a bit more chocolate and used that as the "glue" to stick the star to the glass rim!
CHOCOLATE (BIRTHDAY) CAKE MARTINI
1 Oz. Godiva Chocolate Liqueur
1 Oz. Chocolate Milk
1 C. Semi-Sweet Chocolate Chips
Optional, if it's your birthday: Birthday Candle
Pour your homemade Chocolate Cake Vodka, the Godiva Liqueur and the chocolate milk into a cocktail shaker filled with ice and shake until chilled.
Pour into your glass, light the candle and serve.
HOW TO MAKE CHOCOLATE CAKE LIQUEUR
Take 12 ounces of very dark, bittersweet chocolate and chop up into small pieces with a knife. The darker and less sweet chocolate is better because Cake Vodka has enough sweetness on it's on.
Put the chopped chocolate into a blender with a 750 milliliter bottle of cake vodka and rough blend this. Don't get it too blended or you'll end up with a syrup.
Pour this all into a quart glass jar that has a sealable lid and place in the refrigerator for two weeks or up to a month. Shake at least once a day.
When your cake vodka has absorbed enough of the chocolate flavor for you, strain it first through a large metal strainer and then, little by little, through a coffee filter lined strainer. Use a new coffee filter each time you fill the strainer and be patient as this takes time. The coffee filter is straining out all the solids which can make your liqueur grainy.
Once your Chocolate Cake Liqueur is completely strained you can pour it into a decorative bottle, label it and enjoy or share!