Description

Chocolate Kahlua Cake is a moist, decadent chocolate cake infused with the rich flavor of Kahlua coffee liqueur. This elegant dessert balances bold chocolate with smooth coffee notes, making it perfect for celebrations, dinner parties, or any chocolate lover’s indulgence.

Ingredients

For the Cake:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
½ cup brown sugar
4 large eggs
2 teaspoons vanilla extract
½ cup Kahlua coffee liqueur
½ cup strong brewed coffee, cooled
1 cup buttermilk or sour cream

For the Frosting (optional):

½ cup unsalted butter, softened
3 cups powdered sugar
¾ cup cocoa powder
3 tablespoons Kahlua coffee liqueur
2–3 tablespoons heavy cream or milk

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Instructions

Preheat oven: To 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix dry ingredients: Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
Cream butter and sugars: Beat butter with granulated and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
Combine wet and dry: Alternately add dry ingredients and buttermilk (or sour cream), beginning and ending with dry ingredients. Stir in Kahlua and coffee until just combined.
Bake: Divide batter evenly between pans; bake for 30-35 minutes or until a toothpick comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely.
Prepare frosting: Beat butter, powdered sugar, cocoa powder, Kahlua, and cream until smooth and fluffy.
Frost cake: Spread frosting between layers and over top and sides.
Serve: Slice and enjoy!

Notes

Substitute Kahlua with coffee or coffee extract for a non-alcoholic version.Try a rich chocolate ganache glaze instead of frosting.Add chopped toasted nuts for texture.Bake as cupcakes for individual servings (18-22 minutes).Use gluten-free flour blend to make gluten-free.