Creamy Chocolate Kahlua Cake
Ingredients
Cake
2 2/3 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, softened
2 C. firmly packed light or dark brown sugar
1 tsp. vanilla
3 extra large eggs
1 C. unsweetened cocoa powder
3/4 C. milk
3 3/8 C. cold strong coffee
1/4 C. Kahlua
Filling
1/2 C. unsalted butter, softened
6 ounces bittersweet chocolate, melted and cooled
1/4 C. Kahlua
1 Tbsp. instant espresso powder dissolved in 1 tsp. hot water and cooled
1/4 C. powdered sugar, sifted
1/4 C. Kahlua, for sprinkling on layers
Glaze
1 1/2 C. powdered sugar
2 Tbsp. cold strong coffee
2 Tbsp. Kahlua
Cooking Instructions
Cake: Preheat oven to 350. 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.
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