This might be my favorite cake ever. Wow. I said it… Don’t hold me to it (because, if I’m really being honest, whatever cake is currently in front of me might win that award more honestly), but it. is. incredible. If you like chocolate, you’ll love this… even if you’re not a big coffee fan. BUT, if you like coffee and chocolate, then you are in for a real treat.
Another wonderful feature of this cake is that it is supposed to be frozen. You cook it, freeze it, and pull it out one hour before serving. That said, it’s just as incredible hot out of the oven, so don’t limit yourself. 😉
But the beauty of the frozen cake is that it makes a great dessert for entertaining. I don’t consider myself a chef, but I do love to entertain, and I LOVE to eat well… and this is the perfect combination. Whether you’re hosting or bringing a dessert to another party, the cake can be made hours or days in advance, frozen, then brought out and served. Easy as
pie frozen cake.
And don’t forget to top it off with fresh, homemade whipped cream because… honestly… everything is better with homemade whipped cream, right?
What’s your favorite go-to Christmas or anytime dessert?
Coffee Kahlua Chocolate Cake
- 3/4 c unsalted butter
- 2 c sugar
- 3/4 c unsweetened cocoa dark, if available
- 4 large eggs separated
- 1 t baking soda
- 2 T cold water
- 1/2 c brewed coffee
- 1/2 c Kahlua
- 1 1/3 c flour
- 2 T vanilla extract
- 1 c powdered sugar
- 1/2 c cold brewed coffee
- 1 T Kahlua
- 1 c heavy whipping cream
- 4 T powdered sugar
- Preheat oven to 325
- Spray a Bundt or angel food cake pan with non-stick spray
- Cream butter and sugar
- Mix in cocoa and egg yolks... set aside
- Dissolve baking soda in water
- Stir in coffee and Kahlua
- Alternately add Kahlua mixture and flour to butter mixture, blending after each addition
- Mix in vanilla
- Beat egg whites until stiff
- Fold egg whites gently into batter
- Pour batter into prepared pan
- Bake 1 hour (until cake tests done)
- Combine powdered sugar, coffee, and Kahlua
- While cake is still warm, move from pan to serving plate
- Pierce randomly with a fork
- Pour glaze over top
- Cool cake completely
Storing, Topping, and Serving:
- Wrap cake in plastic wrap
- Freeze several hours or overnight
- Remove from freezer about 1 hour before serving
- Whip cream and sugar until stiff
- Slice cake and serve topped with whip cream
Adapted from the Houston Junior League's Stop and Smell the Rosemary
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