Chocolate Kahlua Mocha Cake!



We made this cake for my parent's 30th anniversary party, and it came out so good! I decorated it with roses from our garden, and chocolate rose leaves (pick leaves, wash, dip in chocolate, refrigerate, peel chocolate off leaves, voila!)

Cake base (Perfect All-American Chocolate Butter Cake from The Cake Bible)
1/2 cup + 3 Tbs unsweetened cocoa
1 cup boiling water
3 large eggs
2 1/4 tsp vanilla
2 1/4 cups + 2Tbs sifted cake flour (note, measure AFTER sifting)
1 1/2 cups sugar
1 Tbs baking powder
3/4 tsp salt
1 cup unsalted butter (softened)
  • Preheat oven to 350
  • Whisk cocoa and boiling water until smooth, cool
  • In another bowl lightly combine eggs, 1/4 cocoa mixture, vanilla
  • In another bowl, combine remaining dry ingredients, mix on low for 30 sec
  • Add butter and remaining cocoa mixture, mix on low until moistened
  • Increase to medium, beat 1 1/2 min, scrape down sides
  • Gradually add egg mixture in 3 batches, beat for 20 sec after each addition, scrape down sides
  • Scrape batter into two 9 inch by 1 1/2 inch cake pans, greased, bottoms lined with parchment or wax paper, then greased and floured
  • Bake 25-35 min or until tester comes out clean
  • Let cool in pan 10 min, then invert onto wire racks and cool completely
  • Pour about 1/4 cup of Kahlua into cakes and let them absorb the liquid
Mocha buttercream
6 large egg yolks
1/4 cup sugar
1/2 cup corn syrup
2 cups unsalted, softened butter
6 oz melted and cooled bittersweet chocolate
2 Tbs instant espresso powder dissolved in 1 Tbs boiling water
  • Beat yolks until light in color
  • Combine sugar and corn syrup in saucepan, heat, stirring occasionally until sugar dissolves and syrup comes to roiling boil
  • Transfer syrup to 1 cup heatproof glass measure to stop the cooking
  • Gradually beat syrup into eggs, continue beating until completely cool
  • Gradually beat in butter, chocolate, and espresso mixture

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