Best 5 Double Chocolate Kahlua Cake Recipes
Looking for a rich and decadent chocolate cake recipe? Look no further than Double Chocolate Kahlua Cake! This cake is a chocolate lover's dream, with two types of chocolate and a hint of Kahlua liqueur. It's perfect for special occasions or simply when you want to treat yourself to something special.
Let's cook with our recipes!
DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes. Slice, then serve.
DOUBLE CHOCOLATE KAHLUA CAKE
There is nothing bettter than Kahlua and/with chocolate, and it does just that in this cake. This is great for dinner parties and "adult-type" affairs. This is from the Cake-Mix Doctor, I didn't allow for cooling time.
Provided by Manami
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Place rack in the center of the oven.
- Grease two 9"cake pans with vegetable shortening or butter or margarine, then dust with flour.
- Shake out the excess flour, I use cocoa powder.
- Set the pans aside.
- Place the cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mxing bowl.
- Blend with an electric mixer on low speed for 20 seconds.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
- The batter should look well combined.
- Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula.
- Place the pans in the oven side by side.
- Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
- Remove the pans from the oven and place them on wire racks and cool for 10 minutes.
- Run a dinner knife around the edge of each layer and invert each onto a rock, then invert again onto another rack so that the cakes are right side up.
- Allow to cool completely, 30 minutes more.
- FLUFFY CHOCOLATE KAHLUA FROSTING:.
- Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
- Stir with a wooden spoon, or rubber spatula until the cocoa comes together into a soft mass.
- Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
- Stop the machine.
- Add the confectioners' sugar and cinnamon and beat with mixer on low speed until the sugar is incorporated, 1 minute.
- Increase the mixer speed to medium and beat the frosting lightens and is fluffy, 2 mimutes more.
- Place one of the layers right side up on a cake plate or stand.
- Generously and evenly frost the top of the layer.
- Place the second layer on top, and generously frost the top of the cake creating decorative swirls with spatula.
- With remaining frosting, frost around the sides of the cake using, smooth, clean strokes.
- Slice, then serve.
- Enjoy!
Nutrition Facts : Calories 882.4, Fat 38.6, SaturatedFat 12.6, Cholesterol 110.8, Sodium 670.8, Carbohydrate 122.7, Fiber 4.4, Sugar 94.7, Protein 8.8
DOUBLE CHOCOLATE KAHLUA COOKIES
Make and share this Double Chocolate Kahlua Cookies recipe from Food.com.
Provided by MustangMom
Categories Drop Cookies
Time 25m
Yield 24-30 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl.
- Blend with a mixer on low for 2 minutes, until well combined.
- The cookie dough will be thick.
- Fold in chocolate chips and nuts until well mixed.
- Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets.
- Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes.
- Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely.
- Sprinkle with confectioners sugar when completely cooled.
Nutrition Facts : Calories 159.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 13.9, Sodium 197.9, Carbohydrate 21.7, Fiber 0.9, Sugar 13.5, Protein 1.9
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
DOUBLE CHOCOLATE LAYER CAKE
A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.
Provided by BBASSO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
- Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
- Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.
Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g
### **H3 TIPS FOR MAKING DOUBLE CHOCOLATE KAHLÚA CAKE:**
- **Use High-quality Ingredients:** Ensure that you use the best quality ingredients for an indulgent and flavorful cake. Use real butter, large eggs at room temperature, and high-quality semisweet chocolate.
- **Cream Together the Fats and Sugars:** This step incorporates air into the batter, resulting in a light and fluffy cake. Make sure the butter and sugars are creaming together until light and fluffy.
- **Gradually Add the Eggs:** Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- **Incorporate the Flour Mixture Gradually:** Add the dry ingredients in three additions, alternating with milk, and mix until just combined. Overmixing can result in a tough cake.
- **Use Good Quality Kahlua:** The quality of the Kahlua greatly contributes to the cake's overall taste. Opt for a high-quality Kahlua or coffee liqueur for the best results.
- **Pour the Batter into a Greased Pan:** Make sure to grease and lightly sprinkle your 9-inch by 13-inch pan with cocoa powder for easy release.
- **Bake the Cake Properly:** Bake the cake according to the recipe's instructions, using a toothpick to check for donENESS. This cake should bake for about 30-35 minutes, or until a toothpick comes out with just a few moist crumbs attached.
- **Let the Cake Completely:** Once the cake is baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire-rack. This will prevent it from crumbling.
- **Make the Ganache Properly:** While the cake cools, prepare the ganache. Make sure to use high-quality semisweet chocolate and heavy cream. Stir until smooth and glossy.
- **Pour the Ganache Over the Cooled Cake:** Once the ganache has slightly cooled, pour it over the cooled cake, allowing it to set completely before slicing and serving.
### **H3 CONCLUSIONS:**
The Double Chocolate Kahlua Cake is a decadent and indulgent treat that is perfect for chocolate and coffee enthusiasts. With its moist and fluffy chocolate cake, rich Kahlua ganache, and easy-to-make recipe, this cake is sure to impress.
- The key to making a great Double Chocolate Kahlua Cake lies in using high-quality ingredients and following the recipe steps carefully.
- Be sure to use good quality chocolate, Kahlua, and other ingredients for the best results.
- Take your time making the cake and don't over-bake it. Over-baking can result in a dry and crumbly cake.
- Once baked, let the cake cool completely before pouring the ganache over it. This will help the ganache set properly.
- This cake can be stored for up to 3 days at room temperature or in the refrigerator for up to a week.
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