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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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There is NO mistaking the involvement of the coffee liqueur in this rich cake - not only is the crumb spiked with Kahlua but the chocolate and cream cheese filling has a tipple too. Buttermilk, butter and oil make this cake super moist, while layer upon layer of flavour is created by dark brown sugar, dark cocoa powder, high-quality chocolate and espresso! Read more ! Mesquite flour is optional as it's not readily found but it gives an undefinable quality to the flavour and scent of the finished recipe - lightly smoky, sweet, and a blend of chocolate, cinnamon and mocha. The buckwheat flour is also optional but definitely reccommended for tenderness, as is the extra Kahlua flavouring. This is delicious, but definitely NOT a cake for kids! Ingredients:
--cake |
200 g flour |
50 g buckwheat flour (optional, sub 50 g cake flour if not using) |
30 g mesquite flour (optional, sub 30 g buckwheat flour if not using) |
5 g baking soda |
10 g baking powder |
3 g salt |
115 g butter, at room temperature |
100 g granulated sugar |
220 g brown sugar |
125 ml canola oil |
80 g dark cocoa powder |
10 ml kahlua flavouring (optional, add 15 g of instant espresso powder if not using) |
5 ml vanilla |
3 eggs |
175 g semisweet chocolate, chopped |
90 ml buttermilk |
125 ml cold brewed espresso |
90 ml kahlua liqueur |
--filling |
225 g icing sugar |
14 g dark cocoa powder |
55 g shortening |
60 g cream cheese, soft |
1 tsp instant espresso powder |
25 ml kahlua |
pinch salt |
--finishing |
530 g prepared vanilla buttercream frosting |
melted chocolate ganache and chocolate covered coffee beans, for decoration. |
Directions:
1. -Cake-
2. Preheat oven to 350F, grease a 10 springform pan and line the bottom with parchment.
3. Whisk together flours, baking soda, baking powder, salt and ground espresso (if using), set
4. aside.
5. In a mixer or large bowl, cream butter and sugars until fluffy.
6. Combine oil, cocoa and flavouring(s), whisking to form a paste, then scrape into the creamed mixture and beat well.
7. Add the eggs, one at a time, beating well after each addition.
8. In a double boiler, melt the chocolate with the buttermilk, coffee and Kahlua.
9. Starting and ending with the dry ingredients, beat them in alternately with the coffee mixture.
10. Place a pan of boiling water on the bottom rack of the oven, then place the cake on the middle rack.
11. Bake 45-50 minutes, or until it tests done. Let cool completely in the pan.
12. -For Filling-
13. Beat the sugar, cocoa powder, shortening and cream cheese, until smooth.
14. Add the espresso powder, Kahlua, salt, and vanilla and beat at highest speed 10-12 minutes.
15. -Assembly / Finishing-
16. Slice the cake into 2 layers, levelling the top if domed.
17. Spread the filling evenly on the bottom layer, top with the final layer.
18. Crumb coat the cake, chill it 2-3 hours then apply the final frosting layer.
19. Drizzle with ganache and decorate with the coffee beans.
20. Chill at least 6 hours, but bring to room temperature before serving
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