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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light! Ingredients:
3 tablespoons instant coffee granules |
2 tablespoons boiling water |
4 eggs |
3/4 cup buttermilk |
1/2 cup plus 2 tablespoons coffee liqueur, divided |
3 tablespoons canola oil |
2 teaspoons vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
2/3 cup baking cocoa |
1/2 cup packed brown sugar |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
icing: |
2 ounces semisweet chocolate, chopped |
2 tablespoons sweetened condensed milk |
3 to 4 teaspoons coffee liqueur |
Directions:
1. In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
2. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely.
3. In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake. Yield: 16 servings.
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