This is one of the prettiest cakes I’ve made. Rich, decadent, and melt in your mouth delicious cake to show off your baking skills! Perfect for any occasion, this cake is flavoured with chocolate Kahlua and strawberry buttercream frosting that sure to impress.
Ingredients
Cake:
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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: With pam baking spray, grease three 9-inches cake pans.
Step 3: Whisk the espresso, Kahlua, and the warm water in a small bowl.
Step 4: Mix 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 incorporated.
Step 6: Evenly divide the batter between the prepared pans.
Step 7: Bake in the preheated oven for about 25 to 35 minutes. Do a toothpick test to see if the cakes are done.
Step 8: 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 creamy and stiff peaks form.
Step 2: Into a piping bag, scoop a cup of the frosting.
Build the cake:
Step 1: Onto a cake board, place the first cake layer.
Step 2: Scoop around 4 to 6 of the frosting with an ice cream scooper and evenly smooth the frosting on top of the cake.
Step 3: Top with the 2nd layer and spread more frosting.
Step 4: Place the final cake layer on top and frost the top and sides with the rest of the frosting.
Chocolate Ganache:
Step 1: Heat the heavy whipping cream in a small pot until steaming.
Step 2: Meanwhile, in a heat-proof bowl, place the chocolate chips.
Step 3: Pour the chocolate chips on the heated heavy whipping cream. Stir for a minute then whisk until smooth.
Step 4: Into a squeeze bottle, pour 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 frosting.
Step 7: And top each frosting dollops with strawberry.
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: With pam baking spray, grease three 9-inches cake pans.
Step 3: Whisk the espresso, Kahlua, and the warm water in a small bowl.
Step 4: Mix 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 incorporated.
Step 6: Evenly divide the batter between the prepared pans.
Step 7: Bake in the preheated oven for about 25 to 35 minutes. Do a toothpick test to see if the cakes are done.
Step 8: 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 creamy and stiff peaks form.
Step 2: Into a piping bag, scoop a cup of the frosting.
Build the cake:
Step 1: Onto a cake board, place the first cake layer.
Step 2: Scoop around 4 to 6 of the frosting with an ice cream scooper and evenly smooth the frosting on top of the cake.
Step 3: Top with the 2nd layer and spread more frosting.
Step 4: Place the final cake layer on top and frost the top and sides with the rest of the frosting.
Chocolate Ganache:
Step 1: Heat the heavy whipping cream in a small pot until steaming.
Step 2: Meanwhile, in a heat-proof bowl, place the chocolate chips.
Step 3: Pour the chocolate chips on the heated heavy whipping cream. Stir for a minute then whisk until smooth.
Step 4: Into a squeeze bottle, pour 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 frosting.
Step 7: And top each frosting dollops with strawberry.
Step 8: Slice and serve. Enjoy!
