Rockyn Robyn’s Kahlua Chocolate Cake Recipe With Kahlua Espresso Cream Frosting
Kahlua Chocolate Cake
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 ounces unsweetened chocolate, chopped
2 ounces sweet baking chocolate, chopped
¼ cup instant coffee crystals or instant espresso coffee powder
2 tablespoons boiling water
½ cup Kahlua
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 ½ teaspoons pure vanilla extract
2 additional tablespoons of Kahlua
1 cup Buttermilk
Heat oven to 325 degrees F. Using a baking spray with flour, generously coat the bottom and sides of two 8-inch round baking pans; set aside. In a medium bowl, whisk flour, baking soda and salt; set aside.
In a small microwave-safe bowl combine unsweetened chocolate and sweet chocolate and microwave on HIGH power for 30 seconds; stir. Repeat microwave heating and stir after each 30 second interval until smooth, about 1 ½ minutes. Set aside to cool to room temperature.
In a small bowl, stir coffee (or espresso) and boiling water until coffee completely dissolves. Add another 1/4 cup of water, and add 1 cup buttermilk to measure a total coffee-mixture of 1 ½ cups. Then stir in ½ cup of Kahlua.
In a large bowl, using an electric mixer on medium to high speed, beat butter and sugar for a minute or 2 or until light and fluffy. Add in eggs one at a time until combined and continue beating for another minute.
Add in cooled melted chocolate and vanilla and beat until chocolate is thoroughly mixed through.
On low speed, beat in alternating portions of flour mixture and coffee mixture until just combined. Pour batter into prepared pans; spread evenly.
Bake for 40 to 45 minutes or until a toothpick inserted near center of each cake comes out clean. Allow cakes to cool in pans on a wire rack for 15 – 20 minutes. In the event your oven is not calibrated, check the cake after 35 minutes. (I had a friend whose oven was running too hot and it ruined her cake.)
Remove cakes from pans. Brush the top and sides of both cakes with 2 tablespoons of Kahlua and allow to further cool on wire racks before frosting.
KAHLUA ESPRESSO CREAM FROSTING
2 Sticks Unsalted Butter at room temperature
8 ounce package of cream cheese softened at room temperature
1/2 c. Kahlua
3 tsp instant coffee crystals or instant espresso dissolved in 1 and a half tsp of hot water
5 to 6 cups confectioner’s sugar
Beat the butter and cream cheese on medium speed in a stand mixer or heavy duty hand mixer until fluffy , about a minute or 2.
Dissolve espresso in the teaspoon and a 1/2 of hot water.
Add half of the confectioner’s sugar one cup at a time until incorporated. Add half of the Kahlua and the espresso mixture and beat on medium speed until smooth. Don’t forget to occasionally scrape down the sides of the bowl.
Add the remaining confectioner’s sugar gradually, as well as the rest of the Kahlua and mix on medium speed until fluffy and completely incorporated, about 4 or 5 minutes.
If mixture is too thick, add a little milk until you get your desired consistency. If mixture is too loose, add a 1/4 cup more of confectioner’s sugar.
You can frost the cake with an offset spatula or experiment with piping tips as seen in the cover photo of this recipe.
