Buttercream:
Cream the butter until smooth.
Sift the sugar and cocoa over butter, add 1/3 c Godiva Liqueur and slowly mix until smooth.

Cake:
Preheat oven to 375 degrees.
Sift together flour, baking soda, and salt; set aside.
Cream butter and sugar; add the eggs one at a time, beating after each addition.
On low speed, stir in chocolate and gradually add reserved sifted ingredients in three additions alternating with the buttermilk and 1/2 c Godiva Liqueur.
Beat until smooth.
Divide the batter among three greased and floured 9 inch cake pans.
Bake 25 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and cool in the pans for 10 minutes.
Invert onto a rack to completely cool.
Chill the layers in the freezer for about 30 minutes, until firm.

Assembly:
Remove cake layers from freezer and brush with the remaining Godiva Liqueur.
Spread 3/4 c buttercream between each layer.
Spread remaining buttercream over top and sides of cake.
Serve immediately or refrigerate if necessary.
Bring chilled cake to room temperature before serving.