Moist chocolate Kahlua cake topped with decadent strawberry buttercream and drizzle with ganache. This lovely cake is a real game-changer, has the perfect texture, rich and heavenly delicious! Make yourself proud, serve this at a party or any special event and all eyes are on this gorgeous looking cake.
Ingredients
Cake:
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3 cups flour
3 cups of sugar
1 1/2 cups special dark chocolate cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
4 large eggs
1/2 cup sour cream
1 cup buttermilk
1 cup of warm water
1/2 c Kahlua
1/2 teaspoon espresso powder
1/2 cup canola oil1 tbsp pure vanilla extract
Strawberry Buttercream Frosting:
2 cups unsalted sweet cream butter, softened
6 cups powdered sugar
4 teaspoons vanilla extract
1/2 cup finely diced strawberries
5-7 tablespoons 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: Use pam baking spray to grease three 9-inch cake pans.
Step 3: Add the espresso, Kahlua and warm water in a small bowl. Whisk until well mixed.
Step 4: Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt with a standing mixer until incorporated.
Step 5: Slowly add in the eggs followed by sour cream, buttermilk, espresso, oil and vanilla extract. Mix until well combined.
Step 6: Distribute the batter between the prepared pans.
Step 7: Bake in the preheated oven for about 25 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 8: Once done, remove the cakes from the oven and let them cool for at least 20 minutes.
To make the Frosting:
Step 9: Meanwhile, cream the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream with a standing mixer until creamy and stiff peaks form.
Step 10: Add a cup of frosting into a piping bag.
Building the cake:
Step 10: On a cake board, place the first layer of cake. Scoop about 4 to 6 scoops of frosting with an ice cream scoop and add on the first layer. Evenly smooth before adding in the second layer of cake. Add more frosting on top and spread. Put the final layer of cake on top and frost with the rest of the frosting.
Chocolate ganache:
Step 11: Heat the heavy whipping cream in a small pot until steaming.
Step 12: In the meantime, add the chocolate chips to a heat-proof bowl.
Step 13: Pour the heated heavy whipping cream over the chocolate chips and let it sit for a minute. Whisk until smooth.
Step 14: Add the ganache into a squeeze bottle and pipe dollops on top of the cake followed by dollops of frosting. Garnish with strawberries on top.
Ingredients
- Cake:
- 3 cups flour
- 3 cups of sugar
- 1 1/2 cups special dark chocolate cocoa powder
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1 cup of warm water
- 1/2 c Kahlua
- 1/2 teaspoon espresso powder
- 1/2 cup canola oil1 tbsp pure vanilla extract
- Strawberry Buttercream Frosting:
- 2 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- 1/2 cup finely diced strawberries
- 5-7 tablespoons 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: Use pam baking spray to grease three 9-inch cake pans.
Step 3: Add the espresso, Kahlua and warm water in a small bowl. Whisk until well mixed.
Step 4: Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt with a standing mixer until incorporated.
Step 5: Slowly add in the eggs followed by sour cream, buttermilk, espresso, oil and vanilla extract. Mix until well combined.
Step 6: Distribute the batter between the prepared pans.
Step 7: Bake in the preheated oven for about 25 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 8: Once done, remove the cakes from the oven and let them cool for at least 20 minutes.
To make the Frosting:
Step 9: Meanwhile, cream the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream with a standing mixer until creamy and stiff peaks form.
Step 10: Add a cup of frosting into a piping bag.
Building the cake:
Step 10: On a cake board, place the first layer of cake. Scoop about 4 to 6 scoops of frosting with an ice cream scoop and add on the first layer. Evenly smooth before adding in the second layer of cake. Add more frosting on top and spread. Put the final layer of cake on top and frost with the rest of the frosting.
Chocolate ganache:
Step 11: Heat the heavy whipping cream in a small pot until steaming.
Step 12: In the meantime, add the chocolate chips to a heat-proof bowl.
Step 13: Pour the heated heavy whipping cream over the chocolate chips and let it sit for a minute. Whisk until smooth.
Step 14: Add the ganache into a squeeze bottle and pipe dollops on top of the cake followed by dollops of frosting. Garnish with strawberries on top.
