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Kahlua Cake With Mocha Buttercream

By on April 3, 2019
Kahlua Cake With Mocha Buttercream

Kahlua Cake With Mocha Buttercream

Kahlua Cake With Mocha Buttercream

Kahlua Cake With Mocha Buttercream

Easy Black Forest Gateau Cake Recipe

Ingredients;

Kahlua Syrup:
  1. Water – 1/2 cup
  2. Granulated sugar – 1/2 cup
  3. Espresso powder – 1 Tbsp
  4. Kahlua coffee liqueur – 1/4 cup
Cake:
  1. Purpose flour – 2 1/4 cups all
  2. Baking powder – 2 tsp
  3. Salt – 3/4 tsp
  4. Unsalted butter room temperature – 3/4 cup
  5. Granulated sugar – 1 1/2 cup
  6. Large eggs room temperature – 3
  7. Kahlua coffee liqueur – 1 Tbsp
  8. Buttermilk room temperature – 1 cup

Mocha Buttercream:

  1. Large egg whites – 5
  2. Granulated sugar – 1 1/2 cups
  3. Unsalted butter room temperature – 2 cups
  4. Kahlua coffee liqueur – 3 Tbsp
  5. Espresso powder not granules – 1 1/2 Tbsp
  6. Good quality dark chocolate chopped, melted, cooled – 5 oz
  7. US Customary – Metric
Kahlua Syrup:
  • Bring sugar, water, and espresso powder to a boil in a small pot over med-high heat.
  • Simmer for 1min.
  • Remove from heat and stir in Kahlua.
  • Set aside to cool.

Method:

  • Preheat oven to 350F.
  • Grease and flour three 6″ cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined.
  • Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med high until pale and fluffy approx 3mins.
  • Reduce speed and add eggs one at a time fully incorporating after each addition.
  • Add Kahlua.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour 3 additions of flour and 2 of milk.
  • Fully incorporating after each addition.
  • Bake for 30,35 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
  • Poke holes into the cakes using a bamboo skewer and brush generously with Kahlua syrup.
  • Allow cakes to cool completely.

Mocha Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is no longer grainy to the touch approx. 3mins.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled the bowl is no longer warm to the touch approx. 5-
  • 10mins.
  • Switch to paddle attachment.
  • Slowly add cubed butter and mix until smooth.
  • Add cooled melted chocolate and espresso powder.
  • Mix until combined.
  • Slowly stream in Kahlua and whip until smooth.
Assembly:
  • Place one layer of cake on a cake stand or serving plate.
  • Top with approximately 2/3 cup of buttercream.
  • Repeat with remaining layers and crumb coat the cake.
  • Chill for 20mins.
  • Frost the top of the cake with approximately 2/3 cup of buttercream.
  • Do a decorative swirl using a large offset spatula.
  • Smooth any frosting that overhangs the sides.
  • Using a large petal tip, pipe ruffles around the cake in horizontal rows starting at the top.
  • Decorate with coffee beans if desired.
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