Double Chocolate Kahlua Cake Recipes

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DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)



Double Chocolate Kahlua Cake with Fluffy Chocolate Kuhlua Frosting Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 14

CAKE:
1 package (18.25-ounces) plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large egg
FLUFFY CHOCOLATE KAHLUA FROSTING:
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons (1-stick) butter, softened
4 cups confectioners' sugar, sifted
1/4 teaspoon ground cinnamon

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes. Slice, then serve.

DOUBLE CHOCOLATE KAHLUA CAKE



Double Chocolate Kahlua Cake image

There is nothing bettter than Kahlua and/with chocolate, and it does just that in this cake. This is great for dinner parties and "adult-type" affairs. This is from the Cake-Mix Doctor, I didn't allow for cooling time.

Provided by Manami

Categories     Dessert

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup butter or 1/2 cup margarine
3 large eggs
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons butter, softened
4 cups confectioners' sugar, sifted
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • Place rack in the center of the oven.
  • Grease two 9"cake pans with vegetable shortening or butter or margarine, then dust with flour.
  • Shake out the excess flour, I use cocoa powder.
  • Set the pans aside.
  • Place the cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mxing bowl.
  • Blend with an electric mixer on low speed for 20 seconds.
  • Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  • The batter should look well combined.
  • Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula.
  • Place the pans in the oven side by side.
  • Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
  • Remove the pans from the oven and place them on wire racks and cool for 10 minutes.
  • Run a dinner knife around the edge of each layer and invert each onto a rock, then invert again onto another rack so that the cakes are right side up.
  • Allow to cool completely, 30 minutes more.
  • FLUFFY CHOCOLATE KAHLUA FROSTING:.
  • Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
  • Stir with a wooden spoon, or rubber spatula until the cocoa comes together into a soft mass.
  • Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
  • Stop the machine.
  • Add the confectioners' sugar and cinnamon and beat with mixer on low speed until the sugar is incorporated, 1 minute.
  • Increase the mixer speed to medium and beat the frosting lightens and is fluffy, 2 mimutes more.
  • Place one of the layers right side up on a cake plate or stand.
  • Generously and evenly frost the top of the layer.
  • Place the second layer on top, and generously frost the top of the cake creating decorative swirls with spatula.
  • With remaining frosting, frost around the sides of the cake using, smooth, clean strokes.
  • Slice, then serve.
  • Enjoy!

Nutrition Facts : Calories 882.4, Fat 38.6, SaturatedFat 12.6, Cholesterol 110.8, Sodium 670.8, Carbohydrate 122.7, Fiber 4.4, Sugar 94.7, Protein 8.8

DOUBLE CHOCOLATE KAHLUA COOKIES



Double Chocolate Kahlua Cookies image

Make and share this Double Chocolate Kahlua Cookies recipe from Food.com.

Provided by MustangMom

Categories     Drop Cookies

Time 25m

Yield 24-30 cookies

Number Of Ingredients 7

1 (18 1/2 ounce) box devil's food cake mix
1/3 cup Kahlua
4 tablespoons butter, melted
1 large egg
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped pecans (optional) or 1/2 cup walnuts (optional)
confectioners' sugar

Steps:

  • Preheat oven to 350°F.
  • Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl.
  • Blend with a mixer on low for 2 minutes, until well combined.
  • The cookie dough will be thick.
  • Fold in chocolate chips and nuts until well mixed.
  • Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets.
  • Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes.
  • Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely.
  • Sprinkle with confectioners sugar when completely cooled.

Nutrition Facts : Calories 159.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 13.9, Sodium 197.9, Carbohydrate 21.7, Fiber 0.9, Sugar 13.5, Protein 1.9

CHOCOLATE KAHLUA® CAKE



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
  • Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
  • Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
  • Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g

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