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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Stan's Kahlua Cake calories by ingredient
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Stan's Kahlua Cake

Submitted by: JO_JO_BA
Stan's Kahlua Cake

Introduction

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! 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! 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! 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!
Number of Servings: 16

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.

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Directions

--Cake--
Preheat oven to 350F, grease a 9" 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.
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

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.






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