Print

Coffee Kahlua Chocolate Cake

Ingredients

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

Glaze:

  • 1 c powdered sugar
  • 1/2 c cold brewed coffee
  • 1 T Kahlua

Topping:

  • 1 c heavy whipping cream
  • 4 T powdered sugar

Instructions

Cake:

  1. Preheat oven to 325
  2. Spray a Bundt or angel food cake pan with non-stick spray
  3. Cream butter and sugar
  4. Mix in cocoa and egg yolks... set aside
  5. Dissolve baking soda in water
  6. Stir in coffee and Kahlua
  7. Alternately add Kahlua mixture and flour to butter mixture, blending after each addition
  8. Mix in vanilla
  9. Beat egg whites until stiff
  10. Fold egg whites gently into batter
  11. Pour batter into prepared pan
  12. Bake 1 hour (until cake tests done)

Glaze:

  1. Combine powdered sugar, coffee, and Kahlua
  2. While cake is still warm, move from pan to serving plate
  3. Pierce randomly with a fork
  4. Pour glaze over top
  5. Cool cake completely

Storing, Topping, and Serving:

  1. Wrap cake in plastic wrap
  2. Freeze several hours or overnight
  3. Remove from freezer about 1 hour before serving
  4. Whip cream and sugar until stiff
  5. Slice cake and serve topped with whip cream

Adapted from the Houston Junior League's Stop and Smell the Rosemary