Stan's Kahlua Cake
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
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.
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.
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.
