Recipe

Stans Kahlua Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 5 months, 3 weeks ago 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 u... More Prep:200m Cook:50m Servings:16	Jo_jo_ba
	rich chocolate fudge coffee espresso coffee kahlua tiamaria alcohol moist decadent heavenly fluffy sweet chocolatey earthy cinnamony mesquite cocoa indulgent cake high 10inch anniversary

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Ingredients

--Cake--

200 g flour

50 g buckwheat flour (optional, sub 50 g cake flour if not using)

30 g mesquite flour (optional, sub 30 g buckwheat flour if not using)

5 g baking soda

10 g baking powder

3 g salt

115 g butter, at room temperature

100 g granulated sugar

220 g brown sugar

125 mL canola oil

80 g dark cocoa powder

10 mL Kahlua flavouring (optional, add 15 g of instant espresso powder if not using)

5 mL vanilla

3 eggs

175 g semisweet chocolate, chopped

90 mL buttermilk

125 mL cold brewed espresso

90 mL Kahlua liqueur

--Filling--

225 g icing sugar

14 g dark cocoa powder

55 g shortening

60 g cream cheese, soft

1 tsp instant espresso powder

25 mL Kahlua

Pinch salt

--Finishing--

530 g prepared vanilla buttercream frosting

Melted chocolate ganache and chocolate covered coffee beans, for decoration.

Directions

--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

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Comments

jo_jo_ba 5 months, 3 weeks ago said:
Amount Per Serving
Calories: 585.3
Total Fat: 28.3 g
Cholesterol: 61.6 mg
Sodium: 163.2 mg
Total Carbs: 80.8 g
Dietary Fiber: 3.5 g
Protein: 5.0 g

peetabear 5 months, 2 weeks ago said:
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

bear 5 months, 2 weeks ago said:
Fwwworrrr, sounds super chocolaty, might try rum in this mix, d'y think tia maria would be ok if I can't find kahlua?

jo_jo_ba 5 months, 2 weeks ago said:
They're definitely interchangeable - I wonder how it would be with Frangelico too! Almost Nutella!

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