Chocolate Kahlua Cake - Glorious Liqueurs Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
CAKE
2 2/3 cup: Flour,
2 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Unsalted butter, softened
2 cup: Firmly packed light or dark,
Brown sugar,
1 tsp: Vanilla,
3 Extra large: eggs,
1 cup: Unsweetened cocoa powder,
3/4 cup: Milk,
3 3/8 cup: Cold strong coffee,
1/4 cup: Kahlua,
FILLING
1/2 cup: Unsalted butter, softened
6 ounce: Bittersweet chocolate,
Melted and cooled,
1/4 cup: Kahlua,
1 tbsp: Instant espresso powder,
Dissolved in,
1 tsp: Hot water and cooled,
1/4 cup: Powdered sugar, sifted
1/4 cup: Kahlua, for sprinkling on
Layers,
GLAZE
1 1/2 cup: Powdered sugar,
2 tbsp: Cold strong coffee,
2 tbsp: Kahlua,
Directions:
Cake:
Preheat oven to 350F. Butter and flour a 10 inch fluted tube pan; set
aside.
Sift together flour, baking powder, baking soda and salt.
Combine milk, Kahlua and coffee.
Beat butter until soft and creamy. Slowly beat in sugar until light
and fluffy. Turn mixer to medium low. Add vanilla, then beat in eggs,
one at a time, beating well after each. Beat in cocoa powder.
Turn mixer to low. Alternately beat in flour and milk mixtures,
beginning and ending with flour. Pour into prepared pan, smoothing
top.
Bake until cake tests done, about an hour. Let cake stand in pan on
wire rack 10 minutes, then invert onto another rack and let cool
completely.
Filling:
Beat all ingredients except powdered sugar. Turn mixer to low, beat in
sugar. Chill to firm filling to spreading consistency, about 20
minutes.
Slice cake into three layers. Place one, cut side up, on cake plate.
Brush with half the Kahlua, then half the filling. Repeat with second
layer. Top with remaining layer, pressing to adhere layers. Chill
cake while preparing the glaze.
GLAZE:
Blend all glaze ingredients well. Drizzle cake, then refrigerate cake
up to 1 day.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Source from luhu.jp
Preheat oven to 350F. Butter and flour a 10 inch fluted tube pan; set
aside.
Sift together flour, baking powder, baking soda and salt.
Combine milk, Kahlua and coffee.
Beat butter until soft and creamy. Slowly beat in sugar until light
and fluffy. Turn mixer to medium low. Add vanilla, then beat in eggs,
one at a time, beating well after each. Beat in cocoa powder.
Turn mixer to low. Alternately beat in flour and milk mixtures,
beginning and ending with flour. Pour into prepared pan, smoothing
top.
Bake until cake tests done, about an hour. Let cake stand in pan on
wire rack 10 minutes, then invert onto another rack and let cool
completely.
Filling:
Beat all ingredients except powdered sugar. Turn mixer to low, beat in
sugar. Chill to firm filling to spreading consistency, about 20
minutes.
Slice cake into three layers. Place one, cut side up, on cake plate.
Brush with half the Kahlua, then half the filling. Repeat with second
layer. Top with remaining layer, pressing to adhere layers. Chill
cake while preparing the glaze.
GLAZE:
Blend all glaze ingredients well. Drizzle cake, then refrigerate cake
up to 1 day.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Source from luhu.jp
Tags
Cakes