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This decadent Chocolate Kahlua Cake with Strawberry Buttercream Frosting is the ultimate treat for special occasions. The rich dark chocolate cake infused with coffee liqueur pairs surprisingly well with fresh strawberry buttercream, creating a sophisticated flavor combination that never fails to impress guests at my dinner parties.
I first made this cake for my best friend's birthday celebration last summer. The combination of flavors was so unexpected and delightful that it's now requested at nearly every family gathering. The coffee notes from the Kahlua and espresso powder bring out the chocolate intensity in ways that surprise even chocolate purists.
Ingredients
Cake Ingredients
- Flour: provides the structure for this tall three layer cake
- Sugar: balances the bitter notes from the dark cocoa and coffee flavors
- Special dark chocolate cocoa powder: creates that deep chocolate flavor and color
- Baking powder and baking soda: work together for the perfect rise
- Kosher salt: enhances all the flavors especially the chocolate
- Large eggs: bind everything together while adding richness
- Sour cream: creates tenderness in the crumb
- Buttermilk: adds moisture and a subtle tang
- Warm water: activates the cocoa powder
- Kahlua: infuses coffee liqueur flavor throughout the cake
- Espresso powder: intensifies the chocolate flavor
- Canola oil: keeps the cake moist for days
- Pure vanilla extract: rounds out the flavors
Strawberry Buttercream Frosting Ingredients
- Unsalted sweet cream butter: softened for the perfect spreading consistency
- Powdered sugar: creates sweetness and structure in the frosting
- Vanilla extract: balances the sweetness
- Finely diced strawberries: add fresh fruit flavor and beautiful pink color
- Heavy whipping cream: creates a silky smooth texture
Chocolate Ganache Ingredients
- Semi sweet chocolate chips: melt perfectly for ganache
- Heavy whipping cream: creates the right consistency for dripping
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 350 degrees and thoroughly spray three 9 inch cake pans with baking spray making sure to get the sides. Using three pans creates perfect cake layers without having to slice a single cake horizontally.
- Create The Coffee Mixture:
- In a small bowl whisk together the espresso powder Kahlua and warm water until the powder fully dissolves. This creates the coffee flavor base that will enhance the chocolate without overwhelming it.
- Mix The Dry Ingredients:
- Using your standing mixer with the whisk attachment combine the flour sugar cocoa powder baking soda baking powder and salt on low speed for about 30 seconds. Mixing these ingredients first ensures even distribution of the leavening agents.
- Combine Wet And Dry:
- Gradually add the eggs sour cream buttermilk coffee mixture oil and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes stopping once to scrape down the sides. The batter will be somewhat thin but very smooth.
- Bake The Cakes:
- Divide the batter evenly between the three prepared pans. Each pan should be about half full. Bake in your preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool The Layers:
- Allow the cakes to cool in their pans for exactly 20 minutes. This timing is important as too little time might cause the cakes to break when removed and too much time could make them stick to the pans.
- Prepare The Frosting:
- Using a standing mixer with the paddle attachment cream together the butter vanilla powdered sugar diced strawberries and heavy whipping cream until combined and creamy. Start on low speed and gradually increase to medium high until you achieve stiff peaks approximately 5 to 7 minutes.
- Assemble The Cake:
- Place your first cake layer on a sturdy cake board. Using an ice cream scoop measure out 4 to 6 scoops of frosting and spread evenly across the layer. The ice cream scoop ensures consistent frosting between layers. Place the second layer on top and repeat with frosting. Add the final layer and frost the entire cake with the remaining frosting.
- Make The Ganache:
- Heat heavy whipping cream in a small pot until steaming but not boiling. Place chocolate chips in a heat proof bowl and pour the hot cream over them. Let sit undisturbed for 1 minute to soften the chocolate then whisk until completely smooth and glossy. Transfer to a squeeze bottle while still warm.
- Add The Final Touches:
- Once the ganache has cooled slightly but is still pourable pipe dollops around the edge of the cake allowing them to drip down the sides. Pipe decorative dollops of the reserved strawberry frosting on top of the cake and nestle fresh strawberries into the frosting for a beautiful presentation.
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My absolute favorite part of this recipe is the moment when the chocolate ganache drips down the sides of the cake. I remember the first time I made this for my daughter's birthday party everyone gasped when I brought it to the table. The contrast between the pink frosting and the dark chocolate creates such a stunning visual effect that people always think it came from a professional bakery.
Common Queries
- → How do you make the chocolate cake moist?
The combination of buttermilk, sour cream, and oil adds moisture while the Kahlua and warm water help to bind the ingredients smoothly for a rich texture.
- → Can I substitute Kahlua with another ingredient?
Yes, you can replace Kahlua with brewed coffee or espresso for a non-alcoholic option while maintaining the rich coffee undertone.
- → How do I ensure smooth buttercream frosting?
Use softened butter and beat it thoroughly with powdered sugar, strawberries, and whipping cream until peaks form for a creamy, lump-free frosting.
- → What is the purpose of the ganache drizzle?
The ganache drizzle adds a luxurious finish and enhances the chocolate flavor profile of the cake.
- → Can I prepare the cake components in advance?
Yes, you can bake the cake layers and refrigerate or freeze them. Prepare the frosting and ganache fresh for the best texture and flavor.