Best 5 Double Chocolate Kahlua Cake Recipes

DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)

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

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!

DOUBLE CHOCOLATE KAHLUA COOKIES

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.

CHOCOLATE KAHLUA® CAKE

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.

DOUBLE CHOCOLATE LAYER CAKE

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.