Kahlua Chocolate Cake
Kahlua Chocolate Cake is an easy cake recipe with an adult twist. Rich, moist, and flavorful chocolate cake is layered and topped with Kahlua-infused whipped cream. A delightfully indulgent dessert that any chocolate lover will find irresistible.
Servings: 16
Ingredients
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.
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.
Nutrition
Calories: 541kcal | Carbohydrates: 62g | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 617mg | Potassium: 153mg | Fiber: 3g | Sugar: 35g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg
