This Art Deco inspired cake
was made last year for Hubs & my combined 30th birthday parties.
We threw ourselves a Roaring 20’s Murder Mystery party (read all about it over at Amy’s Cooking Adventures),
so we definitely needed a 1920’s style cake.
And since it was the prohibition era, I felt it needed to also be a super
boozy cake.
Therefore the Kahlua Cake was
born!
The cake boasted equal
punches of chocolate and coffee liqueur.
It was also very rich, so a little went a very long way!
Recipe Notes:
*This makes enough cake for three 8-inch layers and two
6-inch layers of cake. The recipe is
easily halved.
Chocolaty Kahlua Cake
An Amy’s Confectionery
Adventures Original Recipe
Cake
2 boxes Devil’s Food Cake Mix
2 (3.9 oz) packages instant
chocolate pudding mix
1 (16 oz) container sour
cream
2 cup canola oil
8 eggs
3 tbsp cocoa powder (I used
Hershey Special Dark)
2 tbsp vanilla extract (LINK)
1 ½ cups Kahula or other
coffee flavored liqueur
½ cup warm water
3 tbsp instant espresso
granules
Kahula
Cream Cheese Frosting
8 0z cream cheese, softened
½ cup unsalted butter, softened
4 ¼ cups powdered sugar
2-3 tbsp Kahlua
Preheat the oven to 325
degrees F and spray three 8-inch and two 6-inch pans with non stick spray.
Place all of the ingredients
into the bowl of a stand mixer and mix on medium speed for 3 minutes or until
smooth.
Pour the batter evenly into
the prepared pans. Bake the 6-inch cakes
for 38-42 minutes and the 8-inch cakes for 48-52 minutes or until a toothpick
inserted into the center of the cakes comes out clean.
Cool the cakes for 10 minutes
in the pans, then invert and cool completely before frosting.
To make the frosting, place
the cream cheese and butter into the bowl of a stand mixer and beat until
smooth. Slowly add in the powdered
sugar, followed by the Kahula and frost the cake.
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