Chocolate Kahlua Cake with Fluffy Strawberry Buttercream is one of the prettiest cakes I’ve made. This is one of those cakes that just brings out the “oohs” and “ahhs” – both for the look and the taste. It’s such a fun cake to put together and serve, and it’s perfect for a special occasion or holiday like Valentine’s Day.
It’s covered in kahlua, moist and filled with delicious strawberry buttercream, and completed with drizzled ganache. Rich, decadent, and melt in your mouth delicious cake to show off your baking sкιℓℓs!
It’s a gorgeous and delicious cake and I can’t wait to share this recipe with you. I used my tried and tested chocolate sponge cake recipe for the layers. It’s such a simple cake that you can make simply by mixing all the ingre∂ιєnts together in a bowl. Easy peasy right? You can bake the cake layers a day in advance and store them, wrapped well, overnight. I prefer to get a jump on the cake if baking for a specific event – one less thing to worry about on the day!
3 cups all purpose flour
1 tbsp baking powder
1 1/2 tsp baking soda
1/2 cup Kahlua
1 1/2 cup dark chocolate cocoa powder
3 cups granulated sugar
1/2 cup sour cream
1 cup buttermilk
1 1/2 tsp kosher salt
4 large eggs
1/2 tsp espresso powder
1 cup warm water
1/2 cup canola oil
1 tbsp pure vanilla extract
5-7 TBSP heavy whipping cream
6 cups powdered sugar
2 cups unsalted sweet cream butter, softened
1/2 cup finely diced strawberries
Strawberries for topping
4 tsp vanilla extract
1/2 cup heavy whipping cream
1 cup semi sweet chocolate chips
For The Cake:
Preheat the oven to 350°F (176°C). Line the bottom of three 9-inch cake pans with parchment paper and grease the sides.
Beat together the espresso, kahlua and the warm water in a small bowl until combined
In another bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In the bowl of your stand mixer, whisk together the eggs, sour cream, buttermilk, espresso, oil and vanilla extract to combine.
With the mixer on low, add the dry ingre∂ιєnts and mix until combined and smooth, but do not over mix. Scrαpє down the sides of the bowl as needed to be sure all ingre∂ιєnts are well incorporated.
Divide the batter evenly between the cake pans and bake for 25-35 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool in the pan for about 10 minutes, then remove to cooling racks to cool completely.
For The Strawberry Buttercream:
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and powdered sugar until well combined and smooth.
Add the diced strawberries and mix until well combined.
Slowly add the heavy whipping cream and the vanilla extract and mix until combined and creamy and stiff with peaks.
Place the first layer of cake on a cardboard cake circle or a serving platter. Spread about 4-6 scoops of the strawberry frosting evenly onto the cake layer, then add the next layer of cake on top and spread more frosting. Top with the final cake layer and frost the remaining cake with remaining frosting.
For The Chocolate Ganache:
Add the chocolate chips to a small bowl. Heat the cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a few minutes, then whisk until smooth.
Using a plastic squirt bottle or spoon to pipe dollops of ganache over the edge of the cake.
Use the leftover buttercream to pipe swirls on top of the cake then decorate as desired with strawberries.
Cut and serve and enjoy!
Uneaten cake can be stored, covered, in the fridge for up to 2 days.
Thanks for reading this recipe, comment below if you made this and let me know how it went!