Chocolate Kahlua Cake
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When I think of indulgent desserts that feel like a celebration with every bite, Chocolate Kahlua Cake with Strawberry Buttercream Frosting tops the list. This cake is a dreamy combination of rich, velvety chocolate infused with a hint of coffee liqueur, perfectly complemented by a luscious strawberry buttercream. It’s not just a treat; it’s an experience! Whether you’re hosting a special occasion or simply craving something delicious, this cake will not disappoint. With its beautiful layers and vibrant frosting, it’s a feast for the eyes and the palate alike.
Why you’ll love this dish
What makes Chocolate Kahlua Cake so special? For starters, it’s an exquisite blend of flavors. The dark chocolate cocoa brings depth, while Kahlua adds a sophisticated note that elevates it far beyond a typical chocolate cake. Plus, who can resist the alluring aroma of vanilla and espresso wafting through the kitchen?
This cake is perfect for various occasions—birthdays, anniversaries, or even a quiet evening that deserves a touch of sweetness. It’s a great way to impress your guests without spending hours in the kitchen.
“Every time I make this cake, it disappears in minutes! The combination of chocolate and strawberry is heavenly.”
Preparing Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Creating this cake is surprisingly straightforward, making it accessible for both novice and experienced bakers. The process is broken down into three main parts: baking the layers, making the frosting, and assembling the cake. Trust me, the results are utterly worth it! You’ll be layering flavorful chocolate cake with a luscious, smooth strawberry buttercream that brings a burst of freshness to each slice.
As you gather your ingredients, prepare for a joyful experience in your kitchen that will culminate in an incredibly gratifying dessert.
What you’ll need
Here’s a list of what to gather before you start:
For the Cake:
- 3 C flour
- 3 C sugar
- 1 1/2 C special dark chocolate cocoa powder
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 4 large eggs
- 1/2 C sour cream
- 1 C buttermilk
- 1 C warm water
- 1/2 C Kahlua
- 1/2 tsp espresso powder
- 1/2 C canola oil
- 1 tbsp pure vanilla extract
For the Strawberry Buttercream:
- 2 C unsalted sweet cream butter (softened)
- 6 C powdered sugar
- 4 tsp vanilla extract
- 1/2 C finely diced strawberries
- 5-7 TBSP heavy whipping cream
For the Ganache and Topping:
- 1 C semi-sweet chocolate chips
- 1/2 C heavy whipping cream
- Strawberries for topping
- A large piping bag fitted with a star tip
- A large ice cream scooper
- A large squeeze bottle
Feel free to substitute Kahlua with a non-alcoholic coffee syrup for a family-friendly version.
Step-by-step instructions
Preheat your oven to 350°F (175°C). Coat three 9-inch cake pans with baking spray.
Mix the espresso, Kahlua, and warm water in a small bowl. Set aside.
In a standing mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well blended.
Gradually add the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla in turns until completely combined.
Divide the batter equally among the three prepared pans.
Bake in the preheated oven for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool for about 20 minutes before gently removing them from the pans.
For the Strawberry Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually incorporate powdered sugar, then mix in vanilla and diced strawberries until creamy and fluffy.
Add heavy cream as needed to achieve your desired consistency.
For the chocolate ganache:
Heat heavy cream in a microwave-safe bowl until just boiling. Pour over semi-sweet chocolate chips and let sit for a few minutes.
Stir until smooth. Allow ganache to cool and thicken slightly before using.
Best ways to enjoy it
This Chocolate Kahlua Cake will steal the spotlight on any dessert table! For a presentation that impresses, consider layering it high with the brightly colored strawberry buttercream between each moist cake layer. Top with a drizzle of chocolate ganache and fresh strawberries for both taste and aesthetics.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
How to store & freeze
To keep your leftovers fresh, store the cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week.
For longer-term storage, you can freeze the cake slices wrapped tightly in plastic wrap and foil. They’ll maintain their flavor for up to three months, making it a handy sweet treat for unexpected guests!
Helpful cooking tips
Sift your dry ingredients together for a smoother batter and lighter cake.
Ensure your eggs and dairy are at room temperature; this helps the batter combine more easily.
Don’t open the oven door while the cake is baking until the minimum time has elapsed; this will ensure your cake rises evenly.
Creative twists
Feel adventurous? Consider replacing Kahlua with flavored coffee syrups, or for a fun twist, add mint extract for a chocolate-mint version. For a lighter cake, try substituting half of the oil with applesauce or even a yogurt for a moist yet slightly healthier alternative.
Your questions answered
What is the prep time for this cake?
Preparation takes about 30 minutes, with bake time about 25-35 minutes.Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead. Just wrap them tightly and store in the fridge.Is there a non-alcoholic version?
Yes, use a coffee syrup or chocolate extract instead of Kahlua.
In summary, this Chocolate Kahlua Cake with Strawberry Buttercream Frosting is not only rich in flavor but also visually stunning, making it the perfect dessert for any celebration. Enjoy the process, and remember—this cake is meant to be shared!
Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C). Coat three 9-inch cake pans with baking spray.
- Mix the espresso, Kahlua, and warm water in a small bowl. Set aside.
- In a standing mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well blended.
- Gradually add the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla in turns until completely combined.
- Divide the batter equally among the three prepared pans.
- Bake in the preheated oven for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool for about 20 minutes before gently removing them from the pans.
- In a large bowl, beat the softened butter until creamy.
- Gradually incorporate powdered sugar, then mix in vanilla and diced strawberries until creamy and fluffy.
- Add heavy cream as needed to achieve your desired consistency.
- Heat heavy cream in a microwave-safe bowl until just boiling. Pour over semi-sweet chocolate chips and let sit for a few minutes.
- Stir until smooth. Allow ganache to cool and thicken slightly before using.
- Layer flavorful chocolate cake with the strawberry buttercream between each moist cake layer.
- Top with a drizzle of chocolate ganache and fresh strawberries.
- Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
