Impressive and beautiful, this cake is perfect for any occasion. Soaked in Kahlua, moist, topped with luscious strawberry buttercream, and drizzled with ganache. Paradise in a plate!
Ingredients
Cake:
3 cups flour
3 cups 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 c. canola oil
1 tablespoon 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: Using pam baking spray, grease three 9-inch cake pans.
Step 3: Whisk the espresso, Kahlua, and the warm water in a small bowl until well mixed.
Step 4: Beat the flour, sugar, cocoa powder, baking soda, baking powder, and salt using a standing mixer until combined.
Step 5: Slowly add in the eggs, sour cream, buttermilk, espresso, oil, and
vanilla extract until mixed. Between the three pans, evenly divide the batter.
Step 6: 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 7: When done, remove from the oven and let the cakes cool for at least 20 minutes.
Frosting:
Step 1: Cream the butter, vanilla, powdered sugar, diced strawberries, and heavy whipping cream using a standing mixer until well mixed and stiff peaks form.
Step 2: Into the piping bag, scoop a cup of frosting.
Building the cake:
Step 1: Onto a cake board, place one layer of cake.
Step 2: Scoop around 4 to 6 scoops of the frosting with an ice cream scooper and evenly smooth it on top of the cake.
Step 3: Top the frosting with the other layer of cake, then spread more frosting on top.
Step 4: Add the last piece of cake on top and frost it with the rest of the frosting.
Chocolate ganache:
Step 1: Place the heavy whipping cream in a small pot. Heat it until steaming,
Step 2: In the meantime, put the chocolate chips in a heat-proof bowl.
Step 3: Pour the heated whipping cream over the chocolate chips. Let it sit for about a minute, then whisk until smooth.
Step 4: Into a squeeze bottle, transfer the ganache.
Step 5: Over the edge of the cake, pipe dollops of the ganache.
Step 6: On top of the cake, pipe dollops of the frosting.
Step 7: Into the dollops of frosting, place the strawberries.
Step 8: Slice and serve. Enjoy!
Ingredients
- Cake:
- 3 cups flour
- 3 cups 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 c. canola oil
- 1 tablespoon 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: Using pam baking spray, grease three 9-inch cake pans.
Step 3: Whisk the espresso, Kahlua, and the warm water in a small bowl until well mixed.
Step 4: Beat the flour, sugar, cocoa powder, baking soda, baking powder, and salt using a standing mixer until combined.
Step 5: Slowly add in the eggs, sour cream, buttermilk, espresso, oil, and
vanilla extract until mixed. Between the three pans, evenly divide the batter.
Step 6: 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 7: When done, remove from the oven and let the cakes cool for at least 20 minutes.
Frosting:
Step 1: Cream the butter, vanilla, powdered sugar, diced strawberries, and heavy whipping cream using a standing mixer until well mixed and stiff peaks form.
Step 2: Into the piping bag, scoop a cup of frosting.
Building the cake:
Step 1: Onto a cake board, place one layer of cake.
Step 2: Scoop around 4 to 6 scoops of the frosting with an ice cream scooper and evenly smooth it on top of the cake.
Step 3: Top the frosting with the other layer of cake, then spread more frosting on top.
Step 4: Add the last piece of cake on top and frost it with the rest of the frosting.
Chocolate ganache:
Step 1: Place the heavy whipping cream in a small pot. Heat it until steaming,
Step 2: In the meantime, put the chocolate chips in a heat-proof bowl.
Step 3: Pour the heated whipping cream over the chocolate chips. Let it sit for about a minute, then whisk until smooth.
Step 4: Into a squeeze bottle, transfer the ganache.
Step 5: Over the edge of the cake, pipe dollops of the ganache.
Step 6: On top of the cake, pipe dollops of the frosting.
Step 7: Into the dollops of frosting, place the strawberries.
Step 8: Slice and serve. Enjoy!
