This moist, Kahlua soaked cake topped with decadent strawberry buttercream drizzled with ganache and top with fresh strawberries is heaven!
Ingredients
Cake:
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3 cups flour
3 cups Sugar
1 1/2 cup special dark chocolate cocoa powder
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp kosher salt
4 large eggs
1/2 cup sour cream
1 cup buttermilk
1 cup of warm water
1/2 cup Kahlua
1/2 tsp espresso powder
1/2 cup canola oil
1 tbsp pure vanilla extract
Strawberry Buttercream Frosting:
2 cups unsalted sweet cream butter, softened
6 cups powdered sugar
4 tsp vanilla extract
1/2 cup finely diced strawberries
5-7 tbsp heavy whipping cream
Strawberries for topping
1 large piping bag fitted with a star tip
Large ice cream scooper
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 large squeeze bottle
How to make Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a pam baking spray, grease three 9-inch cake pans.
Step 3: Add the espresso, Kahlua, and warm water in a small bowl. Whisk to combine.
Step 4: Whisk the flour, sugar, and cocoa powder, baking soda, baking powder, and salt until combined.
Step 5: Slowly add in the eggs followed by sour cream, buttermilk, espresso, oil, and vanilla extract. Mix until incorporated.
Step 6: Pour the batter in the prepared cake pans.
Step 7: Place in the preheated oven and bake for about 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: Remove from the oven and let the cakes cool for at least 20 minutes.
To make the Frosting:
Step 1: Cream the butter, vanilla, powdered sugar, diced strawberries, and heavy whipping cream with a stand mixer until creamy and stiff peaks form.
Step 2: Then, scoop a cup of frosting into the piping bag.
Building the cake:
Step 1: On a cake board, put the first cake layer.
Step 2: Scoop with an ice cream scooper 4 to 6 scoops of frosting. Evenly smooth the scoops of frosting on the first cake layer.
Step 3: Add the second cake layer on top and evenly spread the frosting over.
Step 4: Put the last cake layer on top of the frosting and frost the top with the rest of the frosting.
To make the chocolate ganache:
Step 1: Add the heavy whipping cream in a small pot. Heat until steaming.
Step 2: Meanwhile, add the chocolate chips into a heat-proof bowl.
Step 3: Then, pour the heated heavy whipping cream over the chocolate chips. Let it sit for a minute before whisking until smooth.
Step 4: Transfer the ganache into a squeeze bottle.
Step 5: Over the edge of the cake, pipe dollops of ganache.
Step 6: Then, on top of the cake pipe dollops of frosting.
Step 7: And place the strawberries into the dollops of frosting.
Step 8: Slice and serve. Enjoy!
Ingredients
- Cake:
- 3 cups flour
- 3 cups Sugar
- 1 1/2 cup special dark chocolate cocoa powder
- 1 tbsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1 cup of warm water
- 1/2 cup Kahlua
- 1/2 tsp espresso powder
- 1/2 cup canola oil
- 1 tbsp pure vanilla extract
- Strawberry Buttercream Frosting:
- 2 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 4 tsp vanilla extract
- 1/2 cup finely diced strawberries
- 5-7 tbsp heavy whipping cream
- Strawberries for topping
- 1 large piping bag fitted with a star tip
- Large ice cream scooper
- Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 large squeeze bottle
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using a pam baking spray, grease three 9-inch cake pans.
Step 3: Add the espresso, Kahlua, and warm water in a small bowl. Whisk to combine.
Step 4: Whisk the flour, sugar, and cocoa powder, baking soda, baking powder, and salt until combined.
Step 5: Slowly add in the eggs followed by sour cream, buttermilk, espresso, oil, and vanilla extract. Mix until incorporated.
Step 6: Pour the batter in the prepared cake pans.
Step 7: Place in the preheated oven and bake for about 25 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: Remove from the oven and let the cakes cool for at least 20 minutes.
To make the Frosting:
Step 1: Cream the butter, vanilla, powdered sugar, diced strawberries, and heavy whipping cream with a stand mixer until creamy and stiff peaks form.
Step 2: Then, scoop a cup of frosting into the piping bag.
Building the cake:
Step 1: On a cake board, put the first cake layer.
Step 2: Scoop with an ice cream scooper 4 to 6 scoops of frosting. Evenly smooth the scoops of frosting on the first cake layer.
Step 3: Add the second cake layer on top and evenly spread the frosting over.
Step 4: Put the last cake layer on top of the frosting and frost the top with the rest of the frosting.
To make the chocolate ganache:
Step 1: Add the heavy whipping cream in a small pot. Heat until steaming.
Step 2: Meanwhile, add the chocolate chips into a heat-proof bowl.
Step 3: Then, pour the heated heavy whipping cream over the chocolate chips. Let it sit for a minute before whisking until smooth.
Step 4: Transfer the ganache into a squeeze bottle.
Step 5: Over the edge of the cake, pipe dollops of ganache.
Step 6: Then, on top of the cake pipe dollops of frosting.
Step 7: And place the strawberries into the dollops of frosting.
Step 8: Slice and serve. Enjoy!
