Chocolate Kahlua Cake
Indulge in the decadence of a Chocolate Kahlua Cake, a rich and irresistibly moist dessert infused with the bold flavors of coffee liqueur. Perfect for chocolate lovers, this double-layered cake features a tender crumb thanks to buttermilk and a delicate blend of cocoa powder and Kahlua. Topped with a luscious Kahlua-infused frosting, this cake strikes the perfect balance between sweetness and sophistication. Ideal for special occasions or an elevated after-dinner treat, this recipe is easy to prepare with just 20 minutes of prep time and delivers 12 generous slices. Create this show-stopping dessert and savor the harmonious fusion of chocolate and coffee in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Kahlua (coffee liqueur)
- 1 cup Boiling water
- 0.5 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 0.5 cup Unsweetened cocoa powder (for frosting)
- 0.25 cup Kahlua (for frosting)
- 2 tablespoons Heavy cream (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, vanilla extract, and Kahlua to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a mixing bowl until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until smooth.
Stir in the Kahlua and heavy cream (if using), adjusting the consistency as needed for spreading.
Once the cakes are completely cool, frost the top of one layer, then place the second layer on top and frost the entire cake.
Serve and enjoy your Chocolate Kahlua Cake!
Nutrition Facts
Calories |
7231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 5583 mg | 243% | |
| Total Carbohydrate | 1210.5 g | 440% | |
| Dietary Fiber | 118.4 g | 423% | |
| Total Sugars | 837.5 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 776 mg | 60% | |
| Iron | 53.7 mg | 298% | |
| Potassium | 5309 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
