CHOCOLATE KAHLUA® CAKE
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
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
CHOCOLATE LIQUOR CAKE
I was looking for a new type of chocolate cake for some chocolate contest. I had a khalua cake recipe I modified to do this one. I won one first place and two second place ribbons in the local fairs and in a charity event. enjoy!
Provided by Julie Hayashi
Categories Other Desserts
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. CAKE 1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper 2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
- 2. 3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside. 4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
- 3. 5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack. 6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves
- 4. Frosting 1. In a saucepan, heat cream to a simmer. 2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute. 3. Cool mixture down until you can mix it into a frosting
- 5. Assembly 1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer. 2. Place the second layer on top and spread the ganache frosting on top and sides.
TERRIFIC CHOCOLATE LIQUEUR CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Lightly grease a 9x13 pan.
- In a large bowl, combine the flour and sugar with wire whisk.
- In a medium saucepan, slowly heat the butter, oil, cocoa, and water or milk.
- Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture. Mix all of the ingredients together. Add the rest of ingredients and combine them completely.
- Pour into a prepared pan. Bake cake for 28 to 30 minutes.
- Ten minutes before the cake is done, make the frosting. Combine the butter, cocoa, and milk in the same medium saucepan.
- Heat the mixture slowly until combined. Once combined bring the mixture to a boil. Next, add the remaining ingredients.
- Carefully spread the hot icing over the hot cake. Allow the frosted Chocolate Liqueur Cake to cool before serving.
Nutrition Facts : Calories 380 kcal, Carbohydrate 48 g, Cholesterol 42 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, Sodium 161 mg, Fat 19 g, ServingSize 24 servings, UnsaturatedFat 11 g
CHOCOLATE MOCHA LIQUEUR CAKE II
A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Provided by ARVILLALAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
- To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g
BOOZY CHOCOLATE LIQUEUR CAKE (SO EASY)
Steps:
- Using a hand or stand mixer, beat the eggs and sugar together until it's three times in volume.
- Next, sift the flour and cacao powder together. Using a spatula, fold in the flour mixture by thirds (be extra careful not to overmix).
- Place batter into 9-inch round pan. Bake at 350°F for 30 minute. To check the doneness, insert a toothpick into the center of the cake. If it comes out clean, it's ready.
- Allow the cake to completely cool and slice it into three or four evenly-sized layers.
- To make the soaking cream, whisk the heavy whipping cream and liqueur together. Use a spoon or squirt bottle to saturate each layer with the soaking cream.
- Melt the semi-sweet chocolate chips in the microwave, stirring them every 10-15 seconds until silky smooth. Using a stand or hand mixer, whip the melted chocolate, softened butter, and condensed milk together until well-combined.
- In a separate bowl, beat the very cold heavy whipping cream until it reaches soft peaks. Fold in the chocolatey butter mixture.
- To assemble the cake, place a cake layer on a plate. Spread on a layer of cake cream. Repeat until your run out of cake layers.
- Using the remaining cream, decorate the outside of the cake.
- Dust sides of the cake with the cacao powder and shaved chocolate. Enjoy!
Nutrition Facts : Calories 609 kcal, Carbohydrate 56 g, Protein 8 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 153 mg, Sodium 71 mg, Fiber 3 g, Sugar 44 g, ServingSize 1 serving
KAHLúA CHOCOLATE CHEESECAKE
Decadent, tempting chocolate cheesecake with the taste of coffee liqueur
Provided by Angela Nilsen
Categories Dessert, Drink, Treat
Time 1h30m
Number Of Ingredients 12
Steps:
- Lightly oil the base of a 23cm spring-form tin. Melt the butter in a pan, stir in the crushed biscuits and press on to the base of the tin with the back of a spoon. Chill while you make the filling.
- Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through. Remove the bowl from the pan. Preheat the oven to 160C/gas 3/fan 140C.
- Beat the cheese and sugar together with an electric hand mixer until fluffy. Add the eggs, one at a time, but don't over-beat. With the beater on low speed, blend in the melted chocolate, the cream and the Kahlúa. Pour on to the biscuit base and bake on a baking sheet for 55 minutes-1 hour or until set. Test by touching the surface, which should be shiny, and a bit wobbly and darker in the centre. Loosen the cheesecake from the tin with a round-bladed knife and leave to cool. Chill for 3 hours or overnight.
- Take the cheesecake from the tin. For the topping, combine the crème fraîche with the Kahlúa and spread over the top. Dust lightly with cocoa powder and serve in wedges with a little Kahlúa poured over each slice.
DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR
Provided by Ray Johnson
Categories Cake Coffee Liqueur Mixer Chocolate Dessert Bake Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.
- Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.
CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING
Oh so very gooey and good! Found in Southern Living, September 2005. Looks very complicated but it is not - everything is laid out and easy to follow. Cooling time is about 45 minutes - make in order listed - Icing first, Filling next and then Cake.
Provided by Manami
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 26
Steps:
- Cake:.
- Preheat oven to 350°F.
- Coat 3 (8 inch) round cakepans with cooking spray.
- Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
- Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating until just yellow disappears after each addition.
- Stir in melted chocolate and vanilla.
- Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
- Pour batter evenly into prepared pans.
- Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Mocha Chocolate Cream Filling:.
- Whisk together first 4 ingredients in a small saucepan.
- Cook over medium heat, whisking constantly, 5 minutes or until thickened.
- Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
- Beat butter and sugar at medium speed with electric mixer until light and fluffy.
- Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
- Add vanilla, beating until mixture is consistency of whipped cream.
- Makes 1-1/2 cups.
- Coffee Liqueur Ganache Icing:.
- Heat cream in a small saucepan over medium heat just until cream begins to boil.
- Pour over chocolate in bowl, stirring until smooth.
- Stir in butter and liqueur.
- Let stand 45 minutes or until spreading consistency.
- Makes 2 cups.
- Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
- Assemble the cake:.
- Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
- Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
- Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
- Top with remaining cake layer.
- Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 689.2, Fat 40, SaturatedFat 24.6, Cholesterol 158.3, Sodium 373.1, Carbohydrate 78.2, Fiber 1.4, Sugar 52, Protein 6.4
DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR
I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.
Provided by Natural-Food-Mommy
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
- Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
- Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
- Beat in the eggs one at a time.
- Scrape down the sides of the bowl and beat for another 3 minutes.
- Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
- Beat for 1 minute after each addition to incorporate the ingredients.
- Mix until the batter is smooth.
- Coat 2 (9-inch) round cake pans with non-stick cooking spray.
- Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
- Note: This really is crucial to ensure nice easy removal from the pan.
- Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
- Bake for 30 to 35 minutes.
- The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
- Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper.
- Drizzle them with a few tablespoons of Chambourd.
- Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
- Beat in the dark chocolate and vanilla.
- Add butter gradually in small bits.
- Mix until everything is completely incorporated.
- Using a spatula, fold in the chopped chocolate and give a final quick spin.
- Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
- Start in the center and work your way out.
- Carefully place the second layer on top.
- Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
- Refrigerate for 5 minutes before decorating or cutting.
- With a large knife scrape some shavings from a block of dark chocolate.
- Scatter shavings over cake.
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