Kahlua and Frangelico cholcolate fudge cake with Chocolate Granache filling!!!
Ingredients
Chocolate fudge chocolate cake mix
1 instant chocolate fudge pudding
4 eggs
16oz ( 1 cup) regular sour cream
3/4 cups oil
1/2 cup Kahlua liquor
1/2 cup frangelico liquor
2 tbsp milk
120z semi sweet chocolate chips ( or two hands full)
Filling
160z ( 1lb) semi sweet chocolate chips
2 cups heavy whipping cream
Instructions
Cake:
Add all ingredients except chocolate chips. Blend for 3-4 min.
Grease pan(s) and I line the bottom of the pan with wax paper for easier cake release. If wax papper is too big then trace and cut it to fit.
Once all ingredients are mixed add chocolate chips and blend for 30 sec.
Bake for 45 min
Fillig ( needs to be done night before or won’t be thick enough)
Bring the whipping cream to a boil in a sauce pan then add chocolate chips with stove off. Don’t stir. Let sit for 5 min. Then just whisk by hand to make sure its all melted and mixed. Once cooled store in fridge until ready to use.
Delicious cake! A little too moist and dense for my taste though, almost brownie like. I got absolutely no complaints on the taste or texture of this cake. I do think when I make this cake again I will decrease the oil to 1/2 cup. Also for the filling instead of using chocolate ganache (which I forgot to make the night before and I'm sure would have been delish!) I used "Nutella" hazelnut/chocolate spread and buttercream mixed together as the filling. It went really well.
Also, you said to bake for 45 minutes...at what temp? I assumed 350, but I would like to be sure for the next time I make it.
This was FANTASTIC! There were a couple of things that need clarification. First 8oz of sour cream is 1 cup --you've listed 16 and then (1 cup) -I went with the 1 cup and it was great. Secondly it doesn't indicate an oven temperature. Knowing that most cakes bake at 350, I went with that and it was fine. Although I'm sure that the ganache filling would have been FANTASTIC, I didn't have choc chips (so I left them out of the cake too) BUT I did have a container of tirimasu mascarpone that I used as the filling. OMG was it amazing. I needed to cover a cake with fondant for a class I took, so I frosted it first with a light chocolate buttercream frosting then covered it in fondant. It was truly awesome. THANK YOU.
Denise, what frosting did you use on your cake? Could you also post that recipe or link to it. Thanks!!
I used Fondant.
Hi, I was wondering how you used the filling? Did you pipe it into the center of the cake? Thanks,
Delicious cake! A little too moist and dense for my taste though, almost brownie like. I got absolutely no complaints on the taste or texture of this cake. I do think when I make this cake again I will decrease the oil to 1/2 cup. Also for the filling instead of using chocolate ganache (which I forgot to make the night before and I'm sure would have been delish!) I used "Nutella" hazelnut/chocolate spread and buttercream mixed together as the filling. It went really well.
Also, you said to bake for 45 minutes...at what temp? I assumed 350, but I would like to be sure for the next time I make it.
Thanks so much for the awesome recipe!!
This was FANTASTIC! There were a couple of things that need clarification. First 8oz of sour cream is 1 cup --you've listed 16 and then (1 cup) -I went with the 1 cup and it was great. Secondly it doesn't indicate an oven temperature. Knowing that most cakes bake at 350, I went with that and it was fine. Although I'm sure that the ganache filling would have been FANTASTIC, I didn't have choc chips (so I left them out of the cake too) BUT I did have a container of tirimasu mascarpone that I used as the filling. OMG was it amazing. I needed to cover a cake with fondant for a class I took, so I frosted it first with a light chocolate buttercream frosting then covered it in fondant. It was truly awesome. THANK YOU.