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.
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Victor Mungai Wachira
wv@hotmail.comThis recipe is a keeper! I've made it several times and it's always a hit.
MD. RABBI BISWAS
m.b4@aol.comI'm not sure what I did wrong, but my cake didn't turn out as good as the pictures. It was still tasty, but it wasn't as fluffy and moist as I expected.
Arslan Mughal Aziz Mughal
m_a11@gmail.comThis cake was a little too dense for my taste, but the frosting was amazing.
Millie Palmer
palmermillie7@aol.comI'm not a big fan of Kahlua, but I still loved this cake. The chocolate flavor was rich and intense.
ayman swaylim
a_swaylim@gmail.comThis is the best chocolate cake I've ever had. Thank you for sharing the recipe!
Worrell Dobson
worrelld@yahoo.comI can't wait to try this recipe with different variations, like adding different liqueurs to the frosting or using different types of chocolate.
fazl khan
fazl.k@gmail.comThis cake is definitely going into my regular rotation of desserts.
Mian Muhaimin
m@aol.comOverall, this is a great recipe for a chocolate lover. It's rich, decadent, and sure to please a crowd.
Md opi
opi-m@hotmail.frI baked the cake for a few minutes too long and it was a little dry, but the frosting helped to make up for it.
that one guy•68 years ago
o-that@hotmail.comThe frosting was a little too sweet for my taste, but it was still delicious.
Moya Smith
smith@gmail.comI added some chopped nuts to the batter and it gave the cake a nice crunch.
Josemiguel_HD
josemiguel_hd@hotmail.co.ukI used a gluten-free flour blend and the cake still turned out great.
Binisha Khatiwada
khatiwadabinisha@yahoo.comThe cake was moist and flavorful, and the frosting was fluffy and light.
Olive Ali
oliveali@hotmail.frI'm not a big baker, but this recipe was easy to follow and the cake turned out perfectly.
Leala Walker
w-leala64@hotmail.comThis cake was a hit at my party! It was so rich and decadent, and the Kahlua frosting was the perfect finishing touch.