12.14.2012

Chocolate Kahlua Cake with White Russian Frosting

Like my last couple of posts, this recipe comes from about a week to two weeks ago. There was a lot of food going on for about four or five days and I'm still not quite sure how I got through all of it without gaining a billion pounds. At least I don't think I gained a billion pounds. If I did, it was totally worth it.





My friend Patrick had a birthday at the end of November, and the SEC Championship game happened to be the next day. So he decided to have a little birthday/game watching party with some friends and family. I knew it was going to be a crazy fun time, so I wanted to make a crazy fun cake.

Last year for my friend Jacob's birthday, I made him a Kahlua cake. My friends are awesome because they always tell me my cakes and things are good no matter what, but secretly I was really unsure about that cake. I always kind of felt bad about it. (Sorry, Jacob!) So I thought I would give it another shot.

A couple of weeks ago, I was looking through the new Christmas/Holiday edition of Southern Living, and found a recipe for White Russian frosting. One of Patrick's favorite movies, which he introduced me to over the summer, is The Big Lebowski. If you haven't seen it, the main character goes by "The Dude", and pretty much only drinks White Russians. Apparently this movie is so popular there are Big Lebowski convention things each year and guess what kind of drinks they have there? White Russians. So, I knew when I saw the frosting recipe, I had to make it. It was really the only option.


I adapted this recipe from my Black Magic Cake and just played around with it until the batter tasted right.

CHOCOLATE KAHLUA CAKE
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp salt
1 1/4 tsp baking powder
2 cups sugar
2 eggs
1/2 cup oil
1 1/2 tsp vanilla extract
3/4 cup Kahlua
3/4 cup milk
  • Preheat the over to 350 degrees. Spray two 8 or 9 inch cake pans with non-stick spray and line with parchment paper.
  • In a medium sized bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Carefully whisk them together.
  • In a large bowl or the bowl of a stand mixer, combine the sugar, eggs, oil, vanilla, Kahlua, and milk. Mix until combined. 
  • Add the dry ingredients one half at a time, mixing well and scraping the sides of the bowl after each addition. Then mix for another minute. 
  • Divide the cake batter evenly between the two pans, and bake for 25 minutes or until you can insert a toothpick and it comes out clean.

WHITE RUSSIAN FROSTING
For the White Russian Frosting, I used this recipe from Southern Living.
It was so, so good. I had some left over, so I tried very hard not to eat it by the spoonful. And then I stored it in a tupperware bowl in my refrigerator and still tried not to eat it by the spoonful.


What makes this cake better than the last Kahlua cake I made is that it's chocolaty-er. Apparently "chocolatier" isn't a real word, but it totally should be. If you want more of the Kahlua taste, you can use less cocoa powder. I experimented with this recipe a little bit, and my original recipe didn't have milk in it, but I think the milk/chocolate/Kahlua ratio is pretty close to perfect with this one. Plus the frosting and the chocolate curls. Mmm.

Look out for some Christmas posts next! I have so many I want to make. :)


20 comments:

  1. Sounds soooooo good. I love the last photo. :)

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    1. Thanks! I like the last photo too. Love the way chocolate curls look. :)

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  2. You just keep amazing me! This looks soooo yummy!

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  3. Gorgeous cake, and the flavors sound amazing. Kahlua anything is delicious! :) Love your chocolate curls too...mine always look stupid, haha!

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    1. Thanks so much! This was my first time making chocolate curls and I definitely had to practice it before they started looking like actual curls, haha. :)

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  4. Is it 1/2 cup of oil? Can't afford to mess it up :)

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    1. Yes, it is half a cup of oil! Thanks for pointing that out! :)

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  5. This looks splendid! I would imagine this would taste just as good with a bailey's irish cream glaze instead of Kahlua glaze, making a mudslide cake!

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    1. Oh, Bailey's! I bet that would be good as well!

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  6. Just used your recipe but instead made cupcakes. They were a hit! I really enjoyed the dense consistency and the chocolate-to-Kahlua ratio.

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    1. That's wonderful! I'm so glad it worked out for you! :)

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  7. This didn't rise much for me but had a delish flavor. I usually do box mix cakes so maybe this is normal for this cake? Was hoping to bring it to a party...

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    1. This cake doesn't rise very much, and the layers should be flat on the top. It should still have a normal texture and crumb on the inside. I'm sorry if it didn't turn out the way you hoped! I unfortunately wasn't able to get photos of the inside of the cake because I was also taking it somewhere.

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  8. !!! I will be making this for my husband's 30th birthday cake! Yum!

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  9. I made this cake with the white russian frosting for Thanksgiving. It was a huge hit. Since it doesn't rise a lot, I baked 2 recipes, so I would have 4 layers. That made it a regular size cake. It is very heavy (weight) since the cake is so dense. I also was in a hurry so didn't use chocolate curls, but used mini chocolate chips around the edge. It was a huge hit at Thanksgiving, and was the perfect cake to have with coffee. I will warn you, it is VERY RICH. You can only eat a thin slice at a sitting, but about 30 mins more, you are wanting another bite. I also agree with you on the frosting, I could eat that just out of the bowl by itself, it is awesome. Thanks so much for this recipe!

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  10. PS - I do have a photo of a slice on a plate if you would like a copy (I noticed your note in your post that you didn't get a shot of the inside of the cake).

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  11. How soon in advance can I make this cake?

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  12. I make my Kahlua cake with a Betty Crocker super moist mix and bake in Bundt pan. add 4 eggs, 3/4 c. oil, 1 c. sour cream, 1 c. Kahlua; bake exactly 55 minutes. DO NOT OVERBAKE. let cool a few minutes before transferring to plate; The frosting could be drizzled over and not quite so rich as layer cake. Sometimes I add chocolate chips to batter but it can cause it to stick to Bundt pan; would work for layers or even sheet cake. Yum, yum.....

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