Are you ready to experience a cake that will blow your mind? This Chocolate Kahlua Cake with Strawberry Buttercream Frosting is truly exceptional. It’s decadently moist, kahlua-soaked, and topped with a heavenly strawberry buttercream. And let’s not forget the mouthwatering ganache drizzled on top!
A Cake That Impresses
Not only is this cake incredibly delicious, but it also looks stunning. It’s the perfect show-stopper for birthdays or any special occasion. With its rich chocolate flavor and exquisite strawberry buttercream, this cake is sure to impress your loved ones.
The Secret to Perfection
What sets this cake apart is the addition of kahlua. The deep richness it brings truly takes this cake to another level. The strawberry buttercream adds a delightful touch of sweetness that perfectly complements the chocolate cake. And don’t forget about the irresistible ganache that adds a touch of elegance.
Prepare Ahead for Delight
Here’s a pro tip: make this cake the night before your party. The flavors meld together beautifully overnight, making the cake even more scrumptious. It’s a time-saving technique that pays off in the most delicious way.
A Cake to Savor
Indulge in a slice of this Chocolate Kahlua Cake and prepare to be amazed. Its ultra-rich and decadent nature will leave you craving more. Once you take a bite, you’ll find every excuse to bake it again and again!
Chocolate Kahlua Cake with Strawberry Buttercream Frosting
Ingredients for the Cake:
- 3 cups flour
- 3 cups sugar
- 1 1/2 cups special dark chocolate cocoa powder
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1 cup warm water
- 1/2 cup Kahlua
- 1/2 teaspoon espresso powder
- 1/2 cup canola oil
- 1 tablespoon pure vanilla extract
Ingredients for the Strawberry Buttercream Frosting:
- 2 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- 1/2 cup finely diced strawberries
- 5-7 tablespoons heavy whipping cream
- Strawberries for topping
- 1 large piping bag fitted with star tip
- Large ice cream scooper
Ingredients for the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 large squeeze bottle
Instructions
- Preheat your oven to 350 degrees and spray three 9-inch cake pans with non-stick baking spray.
- In a small bowl, whisk together the espresso, Kahlua, and warm water until combined.
- In your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Gradually add the eggs, sour cream, buttermilk, espresso mixture, oil, and vanilla extract to the dry ingredients. Mix until fully combined.
- Divide the batter evenly between the three prepared cake pans.
- Bake for 25-35 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
- Allow the cakes to cool for 20 minutes before removing from the pans.
Frosting Directions:
- Using a standing mixer, cream together the butter, vanilla extract, powdered sugar, diced strawberries, and heavy whipping cream until creamy and stiff with peaks.
- Scoop 1 cup of frosting into the piping bag.
Building the Cake:
- Place one layer of cake onto a cake board.
- Use the ice cream scoop to distribute 4-6 scoops of frosting evenly on top of the cake.
- Add the second layer of cake and spread more frosting on top.
- Place the final layer of cake on top and frost the entire cake with the remaining frosting.
Chocolate Ganache Directions:
- In a small pot, heat the heavy whipping cream until steaming.
- While the cream is heating up, place the chocolate chips in a heat-proof bowl.
- Pour the hot cream over the chocolate chips and let it sit for 1 minute before whisking until smooth.
- Transfer the ganache into a squeeze bottle.
- Pipe dollops of ganache over the edge of the cake.
- Pipe dollops of frosting onto the top of the cake.
- Garnish with fresh strawberries.
- Cut, serve, and savor every bite!
