Kahlua Cake Recipe
Bake in a 9x13 pan. Make ahead and freeze. Cut into small serving squares and freeze. Defrost and serve!
Ingredients
Make the cake:
- 4 ounces unsweetened chocolate
- ⅔ cup butter, at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup Kahlua
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Make the frosting:
- 2 tablespoons Kahlua
- 1 teaspoon instant coffee, or espresso powder (we use Delallo brand)
- ½ cup butter, at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons milk, more if needed
Topping (optional):
- 1 ounce semisweet chocolate
- 1 tablespoon butter
Instructions
For the cake:
- Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking pan.
- In a medium saucepan over low heat (or in the microwave), melt the chocolate and butter together. Mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.
- Spread in prepared pan. Bake at 350 degrees F, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.
For the frosting:
- In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled cake.
TOPPING:
- In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set.
How to serve the cake:
- Cut into squares and serve with vanilla ice cream.
How to freeze the cake:
- Make the entire recipe; cool. Cut into pieces. Freeze the pieces already cut into small squares. Defrost and serve!