Kahlua Coffee Chocolate Layer Cake
A decadent dessert that combines rich coffee flavors with moist chocolate layers, topped with velvety ganache. Perfect for celebrations and satisfying for any chocolate lover.
Ingredients
For the Cake
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup brewed coffee (cooled)
- 0.5 cups vegetable oil
- 0.5 cups Kahlua
- 1 teaspoon vanilla extract
For the Ganache
- 1 cup heavy cream
- 1.5 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add the eggs, cooled coffee, vegetable oil, Kahlua, and vanilla extract to the dry ingredients. Blend with an electric mixer on medium speed for about 2 minutes, scraping the sides as necessary until the batter is smooth.
Baking
- Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely.
Making Ganache
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove it from heat and add the chocolate chips, stirring until melted and smooth.
Assembling the Cake
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of ganache on top, followed by the second layer. Pour the remaining ganache over the top and let it drip down the sides!
- Allow the ganache to set by refrigerating the cake for at least 30 minutes before serving.
Notes
Serve with a scoop of vanilla ice cream, whipped cream, or for a unique twist, try hazelnut gelato or a tangy raspberry sauce.