Stans Kahlua Cake
From jo_jo_ba 15 years ago
- 50 minutes to make
- Serves 16
There is NO mistaking the involvement of the coffee liqueur in this rich cake - not only is the crumb spiked with Kahlua but the chocolate and cream cheese filling has a tipple too. Buttermilk, butter and oil make this cake super moist, while layer upon layer of flavour is created by dark brown sugar, dark cocoa powder, high-quality chocolate and espresso! Read more Mesquite flour is optional as it's not readily found but it gives an undefinable quality to the flavour and scent of the finished recipe - lightly smoky, sweet, and a blend of chocolate, cinnamon and mocha. The buckwheat flour is also optional but definitely reccommended for tenderness, as is the extra Kahlua flavouring. This is delicious, but definitely NOT a cake for kids! See less
Ingredients
- --Cake-- shopping list
- 200 g flour shopping list
- 50 g buckwheat flour (optional, sub 50 g cake flour if not using) shopping list
- 30 g mesquite flour (optional, sub 30 g buckwheat flour if not using) shopping list
- 5 g baking soda shopping list
- 10 g baking powder shopping list
- 3 g salt shopping list
- 115 g butter, at room temperature shopping list
- 100 g granulated sugar shopping list
- 220 g brown sugar shopping list
- 125 mL canola oil shopping list
- 80 g dark cocoa powder shopping list
- 10 mL Kahlua flavouring (optional, add 15 g of instant espresso powder if not using) shopping list
- 5 mL vanilla shopping list
- 3 eggs shopping list
- 175 g semisweet chocolate, chopped shopping list
- 90 mL buttermilk shopping list
- 125 mL cold brewed espresso shopping list
- 90 mL Kahlua liqueur shopping list
- --Filling-- shopping list
- 225 g icing sugar shopping list
- 14 g dark cocoa powder shopping list
- 55 g shortening shopping list
- 60 g cream cheese, soft shopping list
- 1 tsp instant espresso powder shopping list
- 25 mL Kahlua shopping list
- Pinch salt shopping list
- --Finishing-- shopping list
- 530 g prepared vanilla buttercream frosting shopping list
- Melted chocolate ganache and chocolate covered coffee beans, for decoration. shopping list
How to make it
- --Cake--
- Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment.
- Whisk together flours, baking soda, baking powder, salt and ground espresso (if using), set
- aside.
- In a mixer or large bowl, cream butter and sugars until fluffy.
- Combine oil, cocoa and flavouring(s), whisking to form a paste, then scrape into the creamed mixture and beat well.
- Add the eggs, one at a time, beating well after each addition.
- In a double boiler, melt the chocolate with the buttermilk, coffee and Kahlua.
- Starting and ending with the dry ingredients, beat them in alternately with the coffee mixture.
- Place a pan of boiling water on the bottom rack of the oven, then place the cake on the middle rack.
- Bake 45-50 minutes, or until it tests done. Let cool completely in the pan.
- --For Filling--
- Beat the sugar, cocoa powder, shortening and cream cheese, until smooth.
- Add the espresso powder, Kahlua, salt, and vanilla and beat at highest speed 10-12 minutes.
- --Assembly / Finishing--
- Slice the cake into 2 layers, levelling the top if domed.
- Spread the filling evenly on the bottom layer, top with the final layer.
- Crumb coat the cake, chill it 2-3 hours then apply the final frosting layer.
- Drizzle with ganache and decorate with the coffee beans.
- Chill at least 6 hours, but bring to room temperature before serving
People Who Like This Dish 3
- bear Penzance, GB
- peetabear Mid-hudson Valley, NY
- quaziefly ALL POINTS
- winkaway Nowhere
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
fwwworrrr, sounds super chocolaty, might try rum in this mix, d'y think tia maria would be ok if I can't find kahlua?
bear
in Penzance loved it
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Jo-Jo what a great sounding recipe...pretty too.. it should be easy to convert to gluten free..since some of the flours are already... good post... five forks and flagged
peetabear
in mid-hudson valley loved it
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