Kahlua Cake (lazy version)
(my Grandmother’s recipe )
1 pkg. Pillsbury Devil’s Food Cake Mix
1 1/4 cups H20 ( water lol )
1/2 cup vegetable oil
1 envelope Knox Gelatin
3 tbsp cold H20
3 1/2 cups heavy whipping cream
3/4 cup sugar
1/3 cup cocoa
6 tbsp Kahlua Liqueur
Chocolate Curls or Chocolate Sprinkles
Heat oven to 350 degrees F. Grease and flour two 8 or 9 inch round cake pans. In large bowl combine all cake ingredients at low speed until moistened; beat 2 mins at highest speed. Pour batter into prepared pans.
Bake at 350 degrees F for 25-35 mins or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
In small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In large bowl, beat whipping cream, sugar & cocoa until thickened. Gradually add 2 tablespoons of the liqueur ( I am heavy handed, I add 2 or 3 times as much =D lol ) . Reserve remaning liqueur for assembling cake. ( or don’t and just eyeball it 😉 ) Add dissolved gelatin ( if the gelatin has fully coagulated, add a bit more water and warm up slightly to loosen the thickness, otherwise you end up with nasty gelatin globuals ) beat the frosting mixture until stiff peaks form.
To assemble cake, split each cake layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Using a pastry brush ( I just use a liquid measuring cup and drizzle the liqueur over the cake and massage the liqueur into the cake itself, this cake is *spoiled* lol ) brush layer with 1 tablespoon of reserved liqueur. Spread about 1 cups worht of frosting onto layer and smooth out evenly. Repeat this process with 2 more layers. Top with last layer; brush on liqueur. Frost top & sides with remaining frosting. Garnish the top & sides of the cake with either the Chocolate Curls or the Chocolate sprinkles. Refridgerate until ready to server cake. Store leftovers in fridge. ( that is, if there is any leftovers )
This is what your cake should look like finished:
Dontcha wanna smash your face into it?!
Additional Options & Thoughts!
An idea brought to my attention from le boyfriend. He felt that the chocolate sprinkles would be a nice addition between the layers of the cake for added “crunch” factor. While this may sound yummy to him, I am more traditional with this cake & adore it as is. When I make “his version” I’ll be able to report back with my findings. 🙂
Another idea from a friend was to make this cake instead…a Bailey’s Irish Creme Cake or a Chocolate Gran-Marnier Cake. By just simply changing out the liqueur from Kahlua to any other well substituted liqueur. I may even try the Starbucks Coffee liqueur & make a Starbucks Mocha version. I think this may appeal to the likes of Miss Violet, Miss Lime & Carin from Lime n Violet. Or better yet, Miss Violet how about a Chocolate-Caramel Macchiato Cake? Eh eh? Dunno how well it would ship. But I could easily make a recipe for it.
Anywho. I owed someone the recipe for ye olde Kahlua Cake from Eleganza Yarns. Sadly however I misplaced her email addy that she wrote down for me. For this absentmindedness, I apologize profusely. Hopefully you lurk around on people’s blogs…lol
Oh. I almost forgot. For those of you that would prefer to not use a boxed cake mix. Here is a recipe for a Devil’s Food Cake from scratch. Otherwise known as Waki Cake.
Waki Cake – Devil’s Food
(recipe from Biglerville, PA recipe book )
Sift into an ungreased square 9inch or less cake pan.
1 cup sugar
3 tbsp. cocoa
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Make 3 holes in above mixtures; in 1 hole put 1 tsp. vinegar; in another 1 tsp vanilla and in the other; 5 tbsp melted butter. Add 1 cup warm water & stir well or until smooth. Bake for 30 minutes in 350 degree F oven.