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Chocolate Kahlua Cake with Strawberry Buttercream Frosting

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A rich and indulgent chocolate cake infused with Kahlua, layered with luscious strawberry buttercream and topped with chocolate ganache.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 C flour
  • 3 C sugar
  • 1.5 C special dark chocolate cocoa powder
  • 1 tbsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp kosher salt
  • 4 large eggs at room temperature
  • 0.5 C sour cream
  • 1 C buttermilk at room temperature
  • 1 C warm water
  • 0.5 C Kahlua substitute with non-alcoholic coffee syrup if desired
  • 0.5 tsp espresso powder
  • 0.5 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
  • 0.5 C finely diced strawberries
  • 5-7 TBSP heavy whipping cream as needed for consistency
For the Ganache and Topping
  • 1 C semi-sweet chocolate chips
  • 0.5 C heavy whipping cream
  • Strawberries for topping
  • 1 large piping bag fitted with a star tip
  • 1 large ice cream scooper
  • 1 large squeeze bottle

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Coat three 9-inch cake pans with baking spray.
  2. Mix the espresso, Kahlua, and warm water in a small bowl. Set aside.
  3. In a standing mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well blended.
  4. Gradually add the eggs, sour cream, buttermilk, espresso mixture, canola oil, and vanilla in turns until completely combined.
  5. Divide the batter equally among the three prepared pans.
  6. Bake in the preheated oven for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool for about 20 minutes before gently removing them from the pans.
Making the Strawberry Buttercream
  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually incorporate powdered sugar, then mix in vanilla and diced strawberries until creamy and fluffy.
  3. Add heavy cream as needed to achieve your desired consistency.
Making the Ganache
  1. Heat heavy cream in a microwave-safe bowl until just boiling. Pour over semi-sweet chocolate chips and let sit for a few minutes.
  2. Stir until smooth. Allow ganache to cool and thicken slightly before using.
Assembly
  1. Layer flavorful chocolate cake with the strawberry buttercream between each moist cake layer.
  2. Top with a drizzle of chocolate ganache and fresh strawberries.
  3. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 58gProtein: 4gFat: 23gSaturated Fat: 14gSodium: 160mgFiber: 1gSugar: 30g

Notes

To keep leftovers fresh, store the cake in an airtight container at room temperature for up to three days. For longer-term storage, freeze the cake slices wrapped tightly for up to three months.
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