Chocolate Kahlua Cake

Just two weeks of school left! Two weeks seems like a long time though, especially when I am mentally and physically done. This weekend involved a lot of driving and I felt it this morning. I was already drained of my energy by noon. It was worth it though. First, I went to a mini-reunion with college friends, one of whom I haven't seen in two years! It was so good to catch up with her. Another's birthday is coming up so we had an early celebration and I made her this cake!



Who can say no to Kahlua? I knew she'd love this cake just from the name! The chocolate cake was bland on the first day but on the second and third days, the flavor definitely intensified and paired better with the buttercream frostings. The Kahlua flavor was apparent in the frostings and they were delicious. It was my first time making buttercream frosting. I always think something is more difficult than it is so I've stuck to the traditional butter and powdered sugar frostings up to now. I'll have to incorporate more buttercream in my life because it sure is delicious and easy!



Don't be daunted by the recipe. Just approach it one step at a time and you'll get through it just fine! Make sure you read through the recipe a couple times as there is a lot involved. The recipe originally makes a 4-layer cake, but I just made this one two layers. I would still recommend cutting thin slices if you do decide to cut down on the layers because it was very rich and I couldn't even finish my slice. I should be ashamed.

After the college reunion, I drove home to surprise my mom for Mother's Day. I had to drive down an already busy interstate with lots of construction happening late at night but it was well worth it. My mom had absolutely no idea so when I busted through the front door, I probably scared her half to death. I also made her a wreath full of sunflowers and it is now hanging on her front door. It's fake fabric flowers but it's handmade and it will always stay alive! She loved it.



Happy Mother's Day to all mothers out there. I even wished Happy Mother's Day to the birthday friend who has a rescue pitbull, but to that dog, my friend is everything.

Chocolate Kahlua Cake
From Cooking ala Mel

For the cake layers
2 3/4 cups white whole wheat flour (you can also do half whole wheat flour, half unbleached all-purpose flour)
1 1/4 cups cocoa powder (dutch process preferred)
1 tbsp baking soda
2 tsp baking powder
2 tsp salt
1 1/2 cups unrefined sugar
1 1/2 tsp liquid stevia (or 1 1/2 cups more sugar)
3/4 cup (1 1/2 sticks) butter, melted
3 eggs
1 tbsp vanilla extract
1 1/2 cups buttermilk
3/4 cup kahlua
3/4 cup coffee, freshly brewed

For the kahlua buttercream filling
3 egg whites (90 g)
1/2 cup + 2 tbsp unrefined sugar
1 cup (2 sticks) butter, cut into tablespoons
1 tbsp kahlua
1 tsp vanilla extract
1/2 tsp instant espresso powder
1/8 t salt

For the chocolate kahlua buttercream frosting
4 egg whites (120 g)
3/4 cup unrefined sugar
1 1/3 cups (2 sticks + 5 tbsp) butter, cut into tablespoons
10 oz dark chocolate, melted
2 tbsp kahlua
1/4 tsp salt

Line the bottom of four 8-inch cake pans with parchment paper, and grease with butter. Preheat the oven to 350ºF.

In a medium bowl, stir together the flour, cocoa, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, combine the sugar, liquid stevia, butter, eggs, and vanilla, mixing until smooth. Add the buttermilk, kahlua, and coffee, mixing until combined. Add the flour mixture, and mix until fully incorporated.

Divide the batter between the four prepared cake pans, and bake at 350ºF for 18-20 minutes, until a toothpick comes out with a few crumbs. Cool in the pans for about 10 minutes before removing to a wire rack to cool. Once completely cool, wrap tightly and place in the freezer for up to 2 days (or into the fridge for about 2 hours).

For the kahlua buttercream filling: Bring a saucepan filled with 2 inches of water to a simmer. Place the egg whites and sugar into a heat proof mixer bowl, and place above the water. Whisk the sugar and egg whites until warm to the touch and the sugar is dissolved. Place the bowl back on the mixer stand, and whisk on medium-high speed until you have stiff, glossy peaks, and the mixture is cool, about 10 minutes. Reduce speed to medium-low, and add the butter, one piece at a time, mixing until fully incorporated between each piece. If it appears curdled at this point, keep mixing until it becomes smooth again. Add the kahlua, vanilla, instant espresso, and salt, and mix until well combined. Switch to the paddle attachment and beat for about 2 minutes to remove air bubbles.

For the chocolate kahlua buttercream frosting: Melt the chocolate in a heat proof bowl in the microwave at 30 second intervals, stirring in between. Set aside to cool. Bring a saucepan filled with 2 inches of water to a simmer. Place the egg whites and sugar into a heat proof mixer bowl, and place above the water. Whisk the sugar and egg whites until warm to the touch and the sugar is dissolved. Place the bowl back on the mixer stand, and whisk on medium-high speed until you have stiff, glossy peaks, and the mixture is cool, about 10 minutes. Reduce speed to medium-low, and add the butter, one piece at a time, mixing until fully incorporated between each piece. If it appears curdled at this point, keep mixing until it becomes smooth again. Add the kahlua, melted chocolate, and salt, and mix until well combined. Switch to the paddle attachment and beat for about 2 minutes to remove air bubbles.

To assemble: Take the chilled cake layers and place one layer on a 8-inch cake board, glued into place by a pea sized amount of frosting. Place a heaping 1/2 cup of the plain kahlua buttercream filling in the center of the layer (one third of the filling), and spread with a small offset spatula to about 1/2 inch away from the edge of the cake. Place the second cake layer on top, repeat with another third of the filling, place the third layer of cake on top, repeat with the final third of the filling, and place the fourth (and final) layer on top. Place a generous dollop of the chocolate kahlua buttercream frosting on top of the cake, spread evenly with an offset spatula, working down the sides until you have a thin layer of frosting around the entire cake (this is the crumb coat). Chill until set, about 30 minutes. Once set, remove from fridge and add another large dollop of the chocolate kahlua buttercream on top of the cake and spread the same way, adding another coat of frosting. Scrape off the excess frosting with a straight blade spatula and smooth out.

For a swirl design (see original post for image of design), take a straight spatula and hold at about a 45 degree angle at the bottom of the cake. Turn the cake with light pressure on the spatula against the cake, until you make the swirl all the way around. Repeat going up the cake. Do the same swirling pattern on top, starting from the outside and working your way in.

Chill in the fridge until about a half hour before ready to serve. Allow to come to room temperature before serving. Leftovers can be stored in the fridge, covered, for up to 5 days (or at room temperature, covered, for up to 2 days).