Chocolate Kahlua Cake with Pecan Filling
Indulge in the ultimate dessert experience with this Chocolate Kahlua Cake with Pecan Filling, a luxurious combination of rich chocolate, creamy coffee liqueur, and nutty pecans. This decadent layer cake features moist chocolate cake infused with the bold flavor of Kahlua, perfectly balanced by a buttery pecan filling that adds a delightful crunch to every bite. Topped with a silky smooth chocolate ganache that cascades beautifully down the sides, this cake is a show-stopping centerpiece for any celebration. With simple ingredients and straightforward steps, this recipe delivers bakery-worthy results in the comfort of your own kitchen. Perfect for holidays, birthdays, or an indulgent treat, this cake is a chocolate lover's dream come true!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup Kahlua (coffee liqueur)
- 1 cup boiling water
- 0.5 cup unsalted butter
- 0.75 cup brown sugar
- 0.5 cup heavy cream
- 1 cup pecans, chopped
- 1 cup semi-sweet chocolate chips
- 0.75 cup heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and Kahlua.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Gradually stir in the boiling water until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
While the cakes cool, prepare the pecan filling. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle boil and cook for 1-2 minutes, stirring constantly.
Remove from heat and stir in the chopped pecans. Allow the mixture to cool to room temperature before spreading on the cake layers.
To make the chocolate ganache, place the chocolate chips in a heatproof bowl. Heat 3/4 cup heavy cream in a small saucepan until steaming (do not boil). Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
To assemble the cake, place one cake layer on a serving plate. Spread the pecan filling evenly over the top. Place the second cake layer on top, then pour the ganache over the cake, letting it drip down the sides.
Let the ganache set for about 30 minutes at room temperature before serving.
Slice and enjoy your decadent Chocolate Kahlua Cake with Pecan Filling!
Nutrition Facts
Calories |
7895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.5 g | 553% | |
| Saturated Fat | 166.7 g | 833% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1030 mg | 343% | |
| Sodium | 5758 mg | 250% | |
| Total Carbohydrate | 997.3 g | 363% | |
| Dietary Fiber | 94.1 g | 336% | |
| Total Sugars | 666.0 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 912 mg | 70% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 4192 mg | 89% | |
*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.
