Stan's Kahlua Cake
- Minutes to Prepare:
- Minutes to Cook:
- 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 oil80 g dark cocoa powder10 mL Kahlua flavouring (optional, add 15 g of instant espresso powder if not using)5 mL vanilla3 eggs 175 g semisweet chocolate, chopped90 mL buttermilk125 mL cold brewed espresso 90 mL Kahlua liqueur--Filling--225 g icing sugar 14 g dark cocoa powder55 g shortening 60 g cream cheese, soft1 tsp instant espresso powder25 mL KahluaPinch salt --Finishing--530 g prepared vanilla buttercream frostingMelted chocolate ganache and chocolate covered coffee beans, for decoration.
--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.
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.
Nutritional Info 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
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