***It's definitely not a birthday around this house without a scrumptious, homemade birthday cake! My sweet mom-in-law recently celebrated her birthday. Her request?...A cake with chocolate and coffee flavors reminiscent of the groom's cake at our wedding. I searched and searched, determined to find the perfect recipe. I hit the jack-pot with one of my Southern Living cookbooks. The cake was a tremendous success! The Kahlua adds the perfect little "something" to the cake, without being overpowering. The cake was so good, that I just made it again for Jessica's birthday.
When making this cake, or any other cake for that matter, a good tip is to always have all of your ingredients at room temperature before starting. This includes eggs, cream cheese, milk, etc.***
Chocolate Kahlua Cake
The Ultimate Southern Living Cookbook
3/4 cup butter or margarine, softened
1 3/4 cups sugar
4 large eggs
1/4 cup Kahlua
2 1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup milk
2 (1 oz) squares unsweetened chocolate, melted and cooled (I used 3 squares!)
1 tsp. vanilla extract
1/3 cup Kahlua
3/4 cup chopped hazelnuts or pecans, toasted and divided (I used pecans)
Chocolate Kahlua Frosting (below)
Garnish: chocolate-covered coffee beans
Preheat oven to 350 degrees. Grease three 9-inch round cake pans; line with wax paper. Grease and flour wax paper. Set aside
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating after each addition. Add 1/4 cup Kahlua; beat until well blended.
Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in chocolate and vanilla.
Pour batter into prepared pans. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Peel off wax paper. Drizzle layers evenly with 1/3 cup Kahlua. (I brushed the Kahlua onto the layers with a pastry brush.) Cool completely on wire racks.
Combine 1/2 cup hazelnuts or pecans and 1 cup Chocolate Kahlua Frosting; spread between layers. Spread remaining frosting on top and sides of cake. Sprinkle remaining 1/4 cup hazelnuts or pecans on top. Garnish, if desired. Store in fridge.
Chocolate Kahlua Frosting
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 (16 oz) package powdered sugar, sifted and divided
3 (1 oz) squares unsweetened chocolate, melted and cooled
1/4 cup Kahlua or strongly brewed coffee
Beat butter and cream cheese at medium speed with an electric mixer. Add 1 cup powdered sugar and chocolate; beat until smooth. Gradually add remaining powdered sugar and Kahlua, beating at low speed until spreading consistency.
Source: The Ultimate Southern Living Cookbook