Kahlua Chocolate Cake

Kahlua Chocolate Cake is a tiered chocolate cake generously infused with coffee liqueur and adorned with a whipped cream frosting enhanced by the flavors of chocolate and Kahlua.

Chocolate Cake With Mayonnaise

Chocolate lovers, prepare for an exciting twist on a classic dessert: our Kahlua Chocolate Cake made with mayonnaise! Yes, you read that right – mayonnaise. It might sound unusual, but this secret ingredient guarantees a cake that is incredibly moist and rich.

Before we start, let’s talk about why mayonnaise works so well in a chocolate cake. The simple answer is that mayonnaise is primarily made of oil and eggs, two ingredients commonly used in baking. The oil contributes to the moistness of the cake, while the eggs help to create a light and fluffy texture.

Now, for the Kahlua – the hint of coffee liqueur takes this chocolate cake to a whole new level. The rich coffee flavor perfectly complements the deep, dark chocolate, making for a decadently indulgent dessert that will impress any dinner guest.

How To Make Chocolate Cake with Kahlua

• To create this masterpiece, start by combining your dry ingredients: flour, cocoa powder, baking soda, and sugar.
• Then, whisk together your wet ingredients: Kahlua, mayonnaise, and vanilla extract. Gradually mix the dry ingredients into the wet until just combined. Remember to avoid overmixing, as it can result in a tougher texture. And be sure all your ingredients are at room temperature for a more even mix and bake.
• Once the batter is ready, bake it in a preheated oven for about 40 to 45 minutes.
• Test its readiness with a toothpick – if it comes out clean or with only a few crumbs, it’s done.
• Allow your cake to cool completely before moving on to the frosting.

For a wonderful twist, consider replacing part of the cream in your frosting with cooled, strong brewed coffee, creating a mocha frosting that perfectly ties together the Kahlua and chocolate flavors. You could also experiment with adding different flavors to the cake batter with various extracts, or introducing a layer of fruit preserves between the cake layers for an extra burst of flavor.

The result is a rich, moist, and flavorful cake that is sure to make an impression. So next time you want to whip up a dessert that’s out of the ordinary, remember this Kahlua Chocolate Cake made with mayonnaise. It’s a delightfully indulgent dessert that any chocolate lover will find irresistible.

Now, grab your apron, heat up your oven, and get ready to treat your tastebuds with this extraordinary cake. Enjoy the baking journey and the ultimate reward – a slice of heavenly Chocolate Cake!

More Chocolate Cake Recipes

• Chocolate Mousse Cake
• Black Magic Chocolate Cake
• Flourless Chocolate Cake
• Olive Oil Chocolate Cake

ENJOY!

Kahlua Chocolate Cake

Katerina | Diethood

Layered chocolate cake spiked with a delicious dose of coffee liqueur and frosted with Chocolate and Kahlua whipped cream.

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Servings : 16

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cooling Time 1 hour hr

Total Time 2 hours hrs

Ingredients

  

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For the Cake

• ▢ 4 cups all-purpose flour
• ▢ 4 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 1 cup cocoa powder
• ▢ 2 cups sugar
• ▢ 2 cups Hellmann’s Real Mayonnaise
• ▢ 3 whole eggs
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 cup Kahlua
• ▢ 1 cup water

For the Frosting

• ▢ 1 cup cold heavy cream
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon cocoa powder
• ▢ 2 tablespoons Kahlua

Instructions

 

For The Cake

• Preheat oven to 350˚F.
• Butter and flour two 8-inch cake pans or springform pans; set aside.
• In a large mixing bowl, sift together flour, baking soda, salt, and cocoa. Stir in the sugar and set aside.
• In a separate bowl, whisk together mayonnaise, eggs, vanilla, kahlua, and water.
• Pour the mayonnaise mixture into the flour mixture and stir together until just combined.
• Divide batter evenly into the prepared cake pans.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
• Remove from oven and put the cake pans on cooling racks, and cool for 15 minutes before removing the cakes from the pans to cool completely on the cooling racks.

For The Frosting

• Combine chilled heavy cream, sugar, cocoa, and Kahlua in your mixer's bowl.
• Beat the mixture until stiff peaks form.

Assemble The Cake

• If your cake layers have a dome, you can slice the domed section off using a serrated knife.
• Spoon a tablespoon of frosting in the center of your cake platter to act as glue and place one cake layer on top.
• Spoon some of the frosting onto the center of the first layer and spread around.
• Set the top layer over and spread more frosting over the top and around the sides.
• Cut and serve.

Equipment

• Springform Pans
• Measuring Cups and Spoons
• Mixing Bowls

Notes

• Room Temp: Keep all ingredients at room temperature for easy mixing.
• Gentle Mix: Combine ingredients just until mixed to avoid toughness.
• Baking Test: Use a toothpick to check if your cake is ready.
• Cool Down: Let the cake cool entirely before frosting.
• Slow Add: Gradually add your dry ingredients to the wet mix to prevent lumps.
• Oven Check: Preheat your oven properly and position the cake in the center for even baking.

Recipe inspired by Mario Batali’s Hellmann’s Chocolate Birthday Cake

 

Nutrition

Calories: 541 kcal | Carbohydrates: 62 g | Protein: 6 g | Fat: 28 g | Saturated Fat: 7 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 59 mg | Sodium: 617 mg | Potassium: 153 mg | Fiber: 3 g | Sugar: 35 g | Vitamin A: 281 IU | Vitamin C: 0.1 mg | Calcium: 30 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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