Kahlua Cake with Mocha Buttercream Recipe


This pretty Kahlua Cake is infused with coffee liqueur & espresso, and adorned with billowy mocha buttercream ruffles.



Servings 12


INGREDIENTS


Kahlua Soak:
1/2 cup water
1/2 cup granulated sugar
1 Tbsp espresso powder
1/4 cup Kahlua coffee liqueur


Cake:
2 1/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
1 Tbsp Kahlua coffee liqueur
1 cup buttermilk room temperature


Mocha Buttercream:
5 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter room temperature
3 Tbsp Kahlua coffee liqueur
1 1/2 Tbsp espresso powder not granules
5 oz good quality dark chocolate chopped, melted, cooled


INSTRUCTIONS


Kahlua Soak:

  1. Bring sugar, water, and espresso powder to a boil in a small pot over med-high heat. Simmer for 1min. Remove from heat and stir in Kahlua. Set aside to cool.

Cake:

  1. Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  3. Visit Kahlua Cake with Mocha Buttercream @ livforcake.com for full instructions.

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