kahlua cake

This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It's seriously so good - you won't want to share!

Kahlua Coffee Chocolate Layer Cake

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

salt

eggs

(180 milliliters) milk

(240 milliliters) vegetable oil

(120 milliliters) Kahlua

tsp vanilla extract

(180 milliliters) hot coffee

tbsp (75 milliliters) Kahlua

tbsp espresso powder

(336 grams) unsalted butter, room temperature

(236 grams) shortening

(1208 grams) powdered sugar

Chocolate jimmie sprinkles

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C).
2

. Add all the dry ingredients to a large bowl and combine.

. Add the eggs, milk, vegetable oil, Kahlua and vanilla extract to the dry ingredients and mix well.

. Add the coffee to the cake batter and mix well. Batter will be very thin.

. Divide the batter evenly between cake pans and bake for 32-35 minutes, or until a toothpick comes out with a few crumbs.

. Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.

. To make the frosting, heat the Kahlua until it just begins to boil, then add the espresso. Stir until dissolved.

. In a large mixer bowl, combine the butter and shortening until smooth.

. Add about half of the powdered sugar and mix until well combined and smooth.

0. Add about half of the Kahlua mixture and mix until smooth.

1. Add the remaining powdered sugar and mix until well combined and smooth.

2. Add additional Kahlua mixture until the frosting is the right consistency. If needed, refer to my tutorial on how to get the right frosting consistency.

3. To build the cake, cut the domes off the top of each cake so they are flat.

4. Put the first cake layer on a serving plate and top with 1 cup of frosting. Spread into an even layer.

5. Add the second layer of cake, another cup of frosting and then top the cake with the final layer of cake.

6. Frost the outside of the cake. Use my tutorial for frosting a smooth cake, if desired. Use an icing smoother/decorating comb tool like this one to add a pattern on the sides of the cake.
17.

Press some sprinkles into the bottom of the sides of the cake.
18.

Pipe some swirls around the top edge of the cake (I use Ateco icing tip #844) and add a few additional sprinkles, then serve.
19.

Store the cake in an air tight container. Cake is best for 2-3 days.

https://www.youtube.com/watch?v=vCPx0mX__yE

This Kahlua Coffee Chocolate Layer Cake is made with a moist chocolate Kahlua cake covered in Kahlua coffee frosting! It’s seriously so good – you won’t want to share! Recipe: https://www.lifeloveandsugar.com/kahlua-coffee-chocolate-layer-cake/

This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!

Kahlua Coffee Brownie Cheesecake

tbsp (140 grams) unsalted butter, melted

(207 grams) sugar

(98 grams) all purpose flour

tbsp (43 grams) natural unsweetened cocoa powder

tsp baking powder

tsp salt

(678 grams) cream cheese, room temperature

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

instant coffee granules

tbsp (30 milliliters) Kahlua, warm

eggs, room temperature

oz (227 grams) semi sweet chocolate chips

tbsp (75 milliliters) heavy whipping cream

(120 milliliters) heavy whipping cream

tbsp (30 milliliters) Kahlua

tbsp (43 grams) powdered sugar

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the butter, sugar and vanilla extract in a medium sized bowl.
3.

Add the eggs and mix until well combined.
4.

In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
5.

Add the dry ingredients to the egg mixture and mix until well combined.
6.

Pour the batter into the prepared pan and spread evenly.
7.

Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
TO MAKE THE CHEESECAKE FILLING:

id=&#8221;instruction-step-9&#8243;>1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2.

Add the sour cream and mix on low speed until well combined.
3.

In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
4.

Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
5.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6.

When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
7. W

ap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bak

for 1 hour 15 minutes. The center should be set, but still jiggly.
9. Tur

off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Cr

ck the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Re

ove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE:

instruction-step-20&#8243;>1. To make the ganache, place the chocolate chips in a small heat proof bowl.
2. Com

ine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
3. Pou

the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
4. Pou

the chocolate ganache onto the top of the cheesecake and spread evenly.
5. To

ake the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
6. Pip

the whipped cream onto the top of the cheesecake. I used Ateco tip 844.
7. Spr

nkle the top of the cheesecake with cocoa powder, if desired.
8. Ref

igerate until ready to serve. Cheesecake is best for 3-5 days.

Best cheesecake ever!! I've made it a few times over the years and it is always a hit. It's well worth the time to make.

https://www.youtube.com/watch?v=9-VAUwcuYiw

This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top! It's such an incredible combination of flavors and textures! Recipe: https://www.lifeloveandsugar.com/kahlua-coffee-brownie-cheesecake/

Top 2 kahlua cake recipes from across the web

The most viewed kahlua cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kahlua Coffee Chocolate Layer Cake

Kahlua Coffee Brownie Cheesecake

Top 2 kahlua cake recipes from across the web

The most viewed kahlua cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kahlua Coffee Chocolate Layer Cake

Kahlua Coffee Brownie Cheesecake

The most viewed kahlua cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine