Kahlua Coffee Chocolate Layer Cake
INGREDIENTS
Chocolate Kahlua Cake:
2 cups all purpose flour
3/4 cup coffee
2 tsp baking soda
3/4 cup natural unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1/2 cup Kahlua
3 large eggs
1 tsp salt
3/4 cup milk
1 tsp vanilla extract
Kahlua Coffee Frosting:
10 1/4 cups powdered sugar (1208g)
7 tbsp Kahlua
1 1/2 cups salted butter, room temperature
3 tbsp instant espresso powder
1 1/4 cups shortening
Chocolate jimmie sprinkles
INSTRUCTIONS
Chocolate Kahlua Cake:
Preheat the oven to 350 degrees F. Grease and line three 8 inch cake pans with parchment paper.
In a large bowl, combine all the dry ingred̾i̾ents.
Add the eggs, milk, vegetable oil, Kahlua and vanilla extract to the dry ingred̾i̾ents, using an electric hand mixer and mix until combined.
Mix in the coffee until fully incorporated. Batter will be very thin.
Evenly pour the batter in the prepared pans.
Bake for 32-35 minutes or until a toothpick inserted in the center of a cake comes out clean.
Remove cakes from the oven and allow to cool for about 5 minutes then allow to cool completely on cooling racks.
Kahlua Coffee Frosting:
Heat the Kahlua over medium heat. Add the espresso once the Kahlua has just started to boil. Stir until completely dissolved.
Place the butter and shortening into a stand mixer and combine until smooth.
Mix in about half of the powdered sugar until well combined and smooth.
Then add about half of the Kahlua mixture and continue to mix well until smooth.
Add the remaining powdered sugar, mix well until smooth and well blended.
Add additional Kahlua mixture until the frosting reaches the desired consistency.
To αssemble the cake:
Once the cakes are cool, place the first cake layer on a serving plate. Spread 1 cup of frosting on the top of the cake.
Place a second cake layer on top of that and repeat with another cup of frosting over the top. Add the final cake layer and frost the outside of the cake.
To add a pattern on the sides of the cake, use an icing smoother/decorating comb tool.
Sprinkle some sprinkles down the bottom of the cake’s sides.
Pipe dollops of frosting around the top of the cake
Place the cake in an airtight container to store . It’s preferable to eat the cake within 2-3 days of making it.
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