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Chocolate Kahlua Cake
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4.47 from 32 votes

Chocolate Kahlua Cake

This decadent Chocolate Kahlua cake is sure to please a crowd!
Prep Time15 minutes
Cook Time30 minutes
Additional Time45 minutes
Total Time1 hour 30 minutes
Course: Cakes and Cupcakes
Servings: 15 servings
Author: Melissa and Bebe

Ingredients

For the Cake

  • I use the reverse creaming method with this recipe
  • 2 cups granulated sugar (400g)
  • 2 ¾ cup all-purpose flour (322g)
  • 1 cup unsweetened cocoa (lightly spoon into cup then sift) (82g)
  • 2 teaspoons baking soda (10g)
  • ½ teaspoon baking powder (2g)
  • ½ teaspoon salt (2g)
  • 1 cup 2 sticks (226g) unsalted butter, softened The butter shouldn't be overly soft, but should easily dent when pressed.
  • ¼ cup vegetable oil (54g)
  • 4 large eggs at room temperature (If in a hurry, place the eggs in a bowl of warm water for five minutes.)
  • ½ cup milk (110g)
  • ½ cup Kahlua (110g)
  • 1 teaspoon vanilla extract (4g)
  • 1 cup hot coffee, it can be instant or brewed (220g)

For the Kahlua Syrup

  • ¾ cup hot espresso coffee or strong coffee (165g)(brewed or instant)
  • ¼ cup Kahlua (55g)
  • 2 Tablespoons powdered sugar

For the Kahlua Espresso Buttercream

  • 3 sticks unsalted butter, softened (339g)
  • 8 cups powdered sugar (920g)
  • ½ cup Kahlua (110g)
  • 3 teaspoons espresso granules dissolved in 1 teaspoon hot water

Instructions

For the Chocolate Kahlua Cake Layers

  • Preheat oven to 350 degrees
  • Grease and flour three 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , Kahlua, oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, slowly add approximately ½ of the egg and milk mixture to the dry ingredients. Increase the speed to medium and mix for 1 ½ minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • *Yields approx 9 cups of batter.

For the Kahlua Espresso Syrup

  • Mix coffee, Kahlua and powdered sugar and set aside to cool.

For the Kahlua Espresso Buttercream

  • Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
  • Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
  • Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
  • This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.
  • If your consistency is too thin, add more powdered sugar. If too thick, add a bit more water or milk, a teaspoon at a time.

Assembly of Chocolate Kahlua Cake

  • Place the first layer on the cake base or pedestal. Brush over the top with Kahlua Espresso Syrup. Follow with a layer of the Kahlua Espresso Buttercream, and repeat for the next two layers.
  • (I frosted the cake and added top border with a 2D piping tip, and bead borders around the base with a small round 3 tip.)