Yes, that’s right, Kahlua Chocolate Cake. I made this months ago for a dinner party that Paul and I hosted, and it did not disappoint, but I completely forgot to post it! It’s been sitting in my Drafts folder for months. I am so sorry to deprive you of this beautiful cake!
That’s the way the blog works, honestly. I make a recipe, if it passes the test, I write it up in a blog post. When I get pictures, I add the pictures and schedule the post. (Not going to lie, it’s WAY easier to do stretches of baking and schedule them, than try and make something at least once a week.) I’m shocked though, because this post was all done (sans edits about how I forgot to post it), pictures and all, just wiling its time away in my Drafts folder. Sad day.
Either way, I am trying to remedy the situation, so, on to cake!
This cake is delicious! I will say, however, it is sweet and rich. Take it slow, with small slices. It is a bit of a beast, but still, coffee and chocolate are a match made in heaven.
I didn’t have enough icing to do the fancy frosted edge, but I did have some Dutch chocolate sprinkles, so those served as a garnish.
The best part is I didn’t use my mixer for the cake, so I was able to use it for the icing! Usually I have to do a huge load of dishes between making cake and icing. Win-win.
I found the original recipe here, and followed it to the letter. I am sorry about my picture quality – I use my cell phone camera, because I don’t have a regular camera for photography, and I wasn’t able to get the cleanest slice, but the cake still tasted great! I’m not a monetized blog, this is all just me, making recipes that I find and love, so I am still fairly “amateur” in the blogging world, and as such, do not have the fancy camera equipment to do amazing food staging. I work with what I have in my kitchen.
Anyways, make this cake, and pour yourself a big glass of milk to go with it. You’ll need it! Still, this cake is a great way to wake up your sweet tastebuds, and to impress your friends!
I’m not going to keep rambling on whilst there is cake to be made!
Yield: 1 8 or 9-inch layer cake
For the cake:
2 c. flour
2 c. sugar
¾ c. cocoa powder
2 tsp. baking soda
1 tsp. salt
¾ c. milk
1 c. vegetable oil
½ c. Kahlua
1 tsp. vanilla
¾ c. coffee
For the frosting:
7 tbsp. Kahlua
2 tbsp. instant espresso powder
1½ c. butter, at room temperature
1¼ c. shortening
10¼ c. icing sugar (as needed for consistency)
Chocolate sprinkles, for garnish
To make the cakes, preheat oven to 300°F. Prepare three cake pans (8 or 9 inch pans work) with Miracle Cake release, or line with parchment paper on the bottom and sides. If you have them, wrap “Bake Even” strips around the pans. (Damp strips of towels pinned around your cake pans work as well. That’s what I use.)
In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt, and whisk to combine.
Add in the eggs, milk, oil, Kahlua, and vanilla, and whisk again, until well-combined.
Add the coffee to the batter, and mix well. The batter will be very thin.
Divide the batter evenly between prepared cake pans, and bake for 32-35 minutes, or until a toothpick comes out with a few crumbs.
Remove cakes from the oven and allow to cool in the pan for about 5 minutes, then remove the cakes from the pans and leave on a cooling rack to finish cooling completely.
To make the frosting, heat the Kahlua in a small saucepan until it just begins to boil, then add the espresso powder. Stir until dissolved.
In the bowl of a mixer fitted with a whisk attachment, cream the butter and shortening until smooth. Add about half of the icing sugar, and mix again, until smooth.
Add about half of the Kahlua mixture, and mix until smooth, then add the remaining icing sugar, and beat again, until well-combined.
Add as much of the rest of the Kahlua mixture as you need, until frosting is your desired consistency. The more Kahlua mixture you add, the thinner the frosting will get.
To assemble the cake, trim your cake layers so they are flat (if you didn’t use “Bake Even” strips).
Place one of your cake layers on your serving dish, and top with about 1 cup of frosting, spread into an even layer. Repeat with the second and third layers of cake.
Frost the outside of the cake evenly, decorating how you prefer. Press sprinkles into the bottom sides of the cake, and on top (if you prefer).
Slice and serve. Store in an airtight container.