Go Back
–+ servings
Print Recipe
5 from 1 vote

Kahlua Chocolate Cake

A rich chocolate cake is drenched with a Kahlua & coffee syrup, and topped with Kahlua whipped cream.
Course: Dessert
Cuisine: American
Servings: 9 pieces

Equipment

  • 8x8 square pan

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee

For the Kahlua syrup:

  • ⅓ cup water
  • ⅓ cup granulated sugar
  • 1 tablespoon espresso powder
  • ¼ cup (60ml) Kahlua coffee liqueur

For the Kahlua whipped cream:

  • ¾ cup heavy cream
  • 2 tablespoons powdered sugar sifted
  • ¼ cup (60ml) Kahlua
  • Grated dark chocolate for serving

Instructions

Make the chocolate cake:

  • Spray an 8x8 inch square baking pan with cooking spray. Set aside. Preheat the oven to 350°F (176°C).
  • In a large bowl, sift the flour, baking soda, baking powder and cocoa powder. Whisk in the sugar and salt.
  • Add egg, oil, buttermilk and vanilla and whisk until combined. Add hot coffee and whisk until batter is smooth. It will be runny. Pour into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Place on a cooling rack for 10 minutes. While the cake is baking, make the syrup:

Make the Kahlua syrup:

  • Bring sugar, water and espresso powder to a boil in a small saucepan over medium-high heat. Simmer for 1 minute. The sugar should be completely dissolved. Remove from heat and stir in Kahlua. Set aside.

Soak the cake:

  • Once the cake has cooled for 10 minutes, transfer it to a serving plate or platter. Using a wooden skewer, poke holes all over the cake. Take the syrup and pour it over the cake, so it soaks into all the tiny holes. Set cake aside to cool completely.

Make the Kahlua whipped cream:

  • Combine the cream, sifted powdered sugar and Kahlua in a large mixing bowl or stand mixer. Beat on medium-high speed until stiff peaks form.
  • Spread cream over top of cake or pipe it on using a piping bag and tip of choice. Finish with grated dark chocolate, cut into pieces and serve.

Notes

  1. Make sure to sift the dry ingredients, especially the cocoa powder. This will ensure there aren't any lumps and makes for a lighter cake.
  2. Keep any leftovers refrigerated for up to 2 days.