Double Chocolate Kahlua Cake
Posted by: Karen Sat, 21 Feb 2004, at 5:49 a.m.
1 package (18.25 ounces) plain devilís food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
Fluffy Chocolate Kahlua Frosting
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons (1 stick) butter, softened
4 cups confectionersí sugar, sifted
1/4 teaspoon ground cinnamon
1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
Grease two 9-inch round cake pans with solid vegetable shortening, then dust
with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large
mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the
machine and scrape down the sides of the bowl with a rubber spatula. Increase
the mixer speed to medium and beat 2 minutes more, scraping down the sides again
if needed. The batter should look well combined. Divide the batter evenly
between the prepared pans, smoothing it out with the rubber spatula. Place the
pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger,
28 to 30 minutes. Remove the pans from the oven and place them on wire racks to
cool for 10 minutes. Run a dinner knife around the edge of each layer and invert
each onto a rack, then invert again onto another rack so that the cakes are
right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa
powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir
with a wooden spoon or rubber spatula until the cocoa comes together into a soft
mass. Add the butter and blend with an electric mixer on low speed until the
mixture is soft and well combined, 30 seconds. Stop the machine. Add the
confectionersí sugar and cinnamon and beat with the mixer on low speed until the
sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat
until the frosting lightens and is fluffy, 2 minutes more.
5. Place one of the layers right side up on a cake plate or stand. Generously
and evenly frost the top of the layer. Place the second layer on top, and
generously frost the top of the cake creating decorative swirls with the
spatula. With the remaining frosting, frost around the sides of the cake using
smooth, clean strokes.
6. Slice, then serve.