This Kahlua Chocolate Layered Cake is an incredibly moist, Kahlua soaked, chocolate cake! It’s frosted and layered with homemade Kahlua Buttercream, then topped with Chocolate Ganache… It’s seriously so good – you won’t want to share!
Something I would like to do everyday is eat this cake. Oh my goodness, the flavors! I can’t even handle how good it all is together. You take a bite and your eyes basically roll back into your head because you just can’t deal any other way.
The chocolate cake is richly chocolatey and enhanced by Kahlua in the batter. Plus, it’s pretty easy to put together. This cake is full of moisture, so soft and flavorful – it’s truly delicious! If you have any love for Kahlua and chocolate, it’s a must try!
Chocolate Kahlua Cake
2 cups all purpose flour
3/4 cup coffee
2 tsp baking soda
3/4 cup natural unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1/2 cup Kahlua
3 large eggs
1 tsp salt
3/4 cup milk
1 tsp vanilla extract
3 tsp espresso powder
6 cup powder sugar
3 cup unsalted sweet cream butter, softened
3 tbsp Kahlua
3-5 tbsp heavy whipping cream
3 tsp Vanilla extract
1/2 cup heavy whipping cream
1 cup semi sweet chocolate chips
Chocolate Kahlua Cake
Preheat the oven to 350 degrees F. Grease and line three 8 inch cake pans with parchment paper.
In a large bowl, combine all the dry ingredients.
Add the eggs, milk, vegetable oil, Kahlua and vanilla extract to the dry ingredients, using an electric hand mixer and mix until combined.
Mix in the coffee until fully incorporated. Batter will be very thin.
Evenly pour the batter in the prepared pans.
Bake for 32-35 minutes or until a toothpick inserted in the center of a cake comes out clean.
Remove cakes from the oven and allow to cool for about 5 minutes then allow to cool completely on cooling racks.
Heat the Kahlua over medium heat. Add the espresso once the Kahlua has just started to boil. Stir until completely dissolved.
Using a standing mixer, beat the butter and powdered sugar until combined, smooth.
Then add the Kahlua mixture and continue to mix well until smooth.
Add heavy whipping cream until the frosting reaches the desired consistency.
In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable.
To assemble the cake
Once the cakes are cool, place the first cake layer on a serving plate. Spread 1 cup of frosting on the top of the cake.
Place a second cake layer on top of that and repeat with another cup of frosting over the top. Add the final cake layer and frost the outside of the cake. Place the cake in the fridge for about 15-20 minutes to set.
Drizzle the chocolate ganache all down the sides of the cake. Pipe dollops of frosting around the top of the cake.
Place the cake in an airtight container to store . It’s preferable to eat the cake within 2-3 days of making it.