Kahlua Chocolate Cake??

Decorating By ChristineMarie Updated 24 Jun 2007 , 3:15am by Tkeys

ChristineMarie Cake Central Cake Decorator Profile
ChristineMarie Posted 22 Jun 2007 , 3:36pm
post #1 of 17

I make a Vanilla Amaretto Cake and a customer asked me if I could make a Kahlua Chocolate Cake...Of course I said yes LOL. But my question is how? For the Amaretto cake I make a simple syrup and add 5 TBs of Amaretto and pour a little over the vanilla cake. Can I do the same for my chocolate cake? Make a simple syrup (1 1/4 C sugar to 1 3/4 C water)and then add 5 TBS or so of Kahlua to it then pour it over the cake?? Im nervous. And do you think I should add a tad of Kahlua to the Chocolate BC too?

Please help and Thank you in advance, Christine

16 replies
Katskakes Cake Central Cake Decorator Profile
Katskakes Posted 22 Jun 2007 , 3:47pm
post #2 of 17

I was just looking at the cake mix dr site and i saw this:

http://www.cakemixdoctor.com/recipes/what_kind/cakes/double_chocolate_kahlua_cake.php

edited to say... there's more recipes in the Kahlua site.
http://us.kahlua.com/

HTH

czyadgrl Cake Central Cake Decorator Profile
czyadgrl Posted 22 Jun 2007 , 4:07pm
post #3 of 17

yes! I think it will work just fine to swap your recipes like you mentioned.

I have brushed chocolate cake with a mixture of kahlua and vodka (icon_wink.gif I know). I didn't put too much on because it was my first time doing anythign like that, so it didn't taste alcohol-y, but really gave nice flavor to the cake. I think it was my favorite chocolate version so far.

I actually have chocolate layers waiting to be filled and stacked, maybe I will try your recipe with the kahlua instead of what I was planning. If you can wait until sunday morning, I'll post how it went.

czyadgrl Cake Central Cake Decorator Profile
czyadgrl Posted 22 Jun 2007 , 4:11pm
post #4 of 17

oh. one question. Do you use all of that simple syrup for one cake? Does it make it soggy at all?

(I have been chicken when it comes to moistening cakes, I usually only dab a little on but can never tell that I did)

meharding Cake Central Cake Decorator Profile
meharding Posted 22 Jun 2007 , 4:13pm
post #5 of 17

Here is a cake I make that is very showy and absoultely delicious. Every time I offer it as a selection at our church bake sale for Thanksgiving I limit the number I will make to 10 and it is the first item sold out. I freeze the layers before I torte them. The cake alone is delicious and could be iced. Torte only no icing on the sides. Kaluha = coffee

Toffee Mocha Creme Torte

1 cup butter, softened    ¨ù teaspoon salt
2 cups sugar    2 teaspoons baking soda
2 eggs      1 cup buttermilk
1¨ö teaspoons vanilla extract  2 teaspoons instant coffee granules
2¨ø cups all-purpose flour  1 cup boiling water
¨ú cup baking cocoa

TOPPING:
¨ö teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream
3 tablespoons light brown sugar
6 Toffee candy bars (1.4 ounces each), crushed, divided

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9-inch round baking pans with parchment of wax paper circles in the bottom. Bake at 350¡Æ for 16-20 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer in a serving plate; top with 1¨÷ cups of topping. Sprinkle with ¨ö cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

ChristineMarie Cake Central Cake Decorator Profile
ChristineMarie Posted 22 Jun 2007 , 4:19pm
post #6 of 17
Quote:
Originally Posted by czyadgrl

oh. one question. Do you use all of that simple syrup for one cake? Does it make it soggy at all?

(I have been chicken when it comes to moistening cakes, I usually only dab a little on but can never tell that I did)




I use about half I think, and then reserve the other half in the fridge for a few days. I have used half on 2 8in cakes and on a 9x13 just to give you an idea.

Thank you all! I am going to practice tonight and will make the real deal Saturday night after tasting the research cakes

meharding Cake Central Cake Decorator Profile
meharding Posted 22 Jun 2007 , 4:20pm
post #7 of 17

Sorry for bad post earlier. My copy/paste didn't translate the way I thought it would.

Toffee Mocha Creme Torte

1 cup butter, softened  
1/4 teaspoon salt
2 cups sugar
2 teaspoons baking soda
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
2 teaspoons instant coffee granules
2 2/3 cups all-purpose flour
1 cup boiling water
3/4 cup baking cocoa

TOPPING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream
3 tablespoons light brown sugar
6 Toffee candy bars (1.4 ounces each), crushed, divided

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350¡Æ for 16-20 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer in a serving plate; top with 1¨÷ cups of topping. Sprinkle with ¨ö cup of crushed candy bars. Repeat layers twice. Store in the refrigerator. [/u][/b]

Zahrah Cake Central Cake Decorator Profile
Zahrah Posted 22 Jun 2007 , 5:11pm
post #8 of 17

Can you make a simple syup using a kona coffee flavoring or extract and instant coffee? Or use the Kona in a chocolate cake mix?

czyadgrl Cake Central Cake Decorator Profile
czyadgrl Posted 22 Jun 2007 , 7:53pm
post #9 of 17
Quote:
Originally Posted by ChristineMarie

Quote:
Originally Posted by czyadgrl

oh. one question. Do you use all of that simple syrup for one cake? Does it make it soggy at all?

(I have been chicken when it comes to moistening cakes, I usually only dab a little on but can never tell that I did)



I use about half I think, and then reserve the other half in the fridge for a few days. I have used half on 2 8in cakes and on a 9x13 just to give you an idea.

Thank you all! I am going to practice tonight and will make the real deal Saturday night after tasting the research cakes




You're going to beat me to it then, post how it goes. I'll be stacking tonight but not tasting until tomorrow night. Can't wait!

czyadgrl Cake Central Cake Decorator Profile
czyadgrl Posted 22 Jun 2007 , 7:56pm
post #10 of 17
Quote:
Originally Posted by Zahrah

Can you make a simple syup using a kona coffee flavoring or extract and instant coffee? Or use the Kona in a chocolate cake mix?




I don't think there's any reason you can't mix the coffee with the simple syrup.

For the Kona in the chocolate cake, I think you would have to add A TON for the flavor to come through much. My usual choc. cake recipe calls for 1 C of coffee as part of the liquids, but does not taste like coffee at all.

I have put actual coffee grinds in a chocolate cake before though. This would only be for serious coffee lovers. I was going for a chocoate-covered coffee bean thing. It worked alright, but you have to warn people before they are surprised by the crunchy coffee bean bits in their cake!

aobodessa Cake Central Cake Decorator Profile
aobodessa Posted 22 Jun 2007 , 8:19pm
post #11 of 17

I use Earlene Moore's Kahlua Fudge Cake or Kahlua Velvet Cake (for a red velvet version) whenever someone asks me for a Kahlua-type cake. It is really delicious. And I think if you really wanted to kick up the Kahlua flavor, you could brush your doctored simple syrup on top of the layers and it would be magnificent!

HTH,

Odessa

cakebaker1957 Cake Central Cake Decorator Profile
cakebaker1957 Posted 22 Jun 2007 , 8:21pm
post #12 of 17

your vanilla armaretta sounds great, what is your recipe and where can i get Kahlua is this a flavoring? Thanks for all the great info

aobodessa Cake Central Cake Decorator Profile
aobodessa Posted 22 Jun 2007 , 8:37pm
post #13 of 17
Quote:
Originally Posted by cakebaker1957

your vanilla armaretta sounds great, what is your recipe and where can i get Kahlua is this a flavoring? Thanks for all the great info




cakebaker1957, Kahlua is a coffee-flavored alcohol. It adds a great coffee flavor once the alcohol dissipates in the cooking/baking process. You can get it at liquor stores, some pharmacies, and the booze section of your grocery store.

The Earlene Moore website also gives directions for how to make your own Kahlua. Either way, it's another flavor dimension for your cakes.

Odessa

ChristineMarie Cake Central Cake Decorator Profile
ChristineMarie Posted 22 Jun 2007 , 10:00pm
post #14 of 17

I tried my first test cake just now....I did the cake doctors recipe which is also found on the Kahlua website! It is delicious! Only thing is I even added 2 more TB to frosting AND made an additional simple syrup and brushed it on the cake pre-frosting (the recipe didnt call for this) and to me it still didnt seem very "Kahluay". Maybe its just me...It is darn good though. I am going to post a picture in my photos now...

Thankyou all for the info. I might practice with one more just to see.

I will email the recipe for the Vanilla Amaretto now =) Its one from my grandmothers Cuban cookbooks with some tweeks. icon_razz.gif

czyadgrl Cake Central Cake Decorator Profile
czyadgrl Posted 23 Jun 2007 , 1:31pm
post #15 of 17

I was able to sample some of the Kahlua simple syrup on the chocolate cake scraps last night ... no matter how much I soaked these little cake scraps with the syrup, it never tasted Kahlua-y either! Maybe the flavors are too similar. I added maybe 1/4 c. of straight Kahlua to the filling (regluar WBH buttercream) and even that's not a strong flavor.

My guess is that chocolate and kahlua are too similar, maybe Kahlua in a white or yellow cake would taste more like it.

Still a really good tasting cake though!

aobodessa Cake Central Cake Decorator Profile
aobodessa Posted 23 Jun 2007 , 7:25pm
post #16 of 17
Quote:
Originally Posted by ChristineMarie

I tried my first test cake just now....I did the cake doctors recipe which is also found on the Kahlua website! It is delicious! Only thing is I even added 2 more TB to frosting AND made an additional simple syrup and brushed it on the cake pre-frosting (the recipe didnt call for this) and to me it still didnt seem very "Kahluay". Maybe its just me...It is darn good though. I am going to post a picture in my photos now...

Thankyou all for the info. I might practice with one more just to see.

I will email the recipe for the Vanilla Amaretto now =) Its one from my grandmothers Cuban cookbooks with some tweeks. icon_razz.gif




Please post the recipes you started with on your first post AND the entire recipe you used for the cake, filling & icing you used for your test cake. Mostly because they both sound pretty yummy, AND maybe more eyes and taste buds can help with actual samples to work from!

Odessa

Tkeys Cake Central Cake Decorator Profile
Tkeys Posted 24 Jun 2007 , 3:15am
post #17 of 17

I've been making boonenati's mud cake (a heavy chocolate cake) and I've made it a number of times substituting Kahlua for the whiskey in the recipe. I do that, and I've also added some additional kahlua flavorings to boost it. Good luck! I think you can do that for any chocolate cake recipe you have.

Quote by @%username% on %date%

%body%