kahlua cake recipe

This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey’s Irish Cream. You’ll be surprised how easy this recipe is!

Chocolate Mudslide Cake

Kahlua liquor

sour cream

all-purpose flour, sifted

Hershey’s Special dark chocolate cocoa powder, sifted

baking powder

salt

unsalted butter, melted

vegetable oil

sugar

eggs

vanilla extract

water

espresso powder

(4 sticks) unsalted butter, softened

chocolate chips

Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.

Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.

In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.

In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.

Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.

Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.

Pour the batter in the greased &amp; coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.

Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.

Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.

In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.

Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.

Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.

In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.

Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.

Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.

Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.

First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.

To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.

Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.

For the cake:

First, let me say your cake beautiful and I was hoping for the same outcome. My cake turned out very dry. It is very chocolatey though. I only made 1/2 the icing recipe because it would have been way too much for my family. Not sure what I did wrong but the cake is just too dry,  Also, I added more Kahlua to the frosting than called for and then added heavy whipping cream to get it thin enough to spread. I was disappointed but will try other recipes for sure. Thanks for sharing.

Bake in a 9x13 pan. Make ahead and freeze. Cut into small serving squares and freeze. Defrost and serve!

Kahlua Cake Recipe

chocolate

butter (at room temperature)

Kahlua

all-purpose flour

coffee

milk (more if needed)

semisweet chocolate

butter

Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking pan.

In a medium saucepan over low heat (or in the microwave), melt the chocolate and butter together. Mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.

Spread in prepared pan. Bake at 350 degrees F, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled cake.

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Top 2 kahlua cake recipe recipes from across the web

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Chocolate Mudslide Cake

Kahlua Cake Recipe

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