It’s my birthday! Blog birthday that is, and to celebrate I’m enjoying Kahlúa Coffee Cream Cake. One year ago today I posted my first recipe on my website www.compelledtocook.com That’s right, I’m only one, and in blog years that’s pretty young. So much can happen in a year and it goes by in a blink!
While I am a full time working one women show, that doesn’t mean I go it alone! I have an amazing husband who helps me with most all things computer related, such as back ups, photo organization, photography tips and is an honest critic who eats most everything I make….good or bad. He is my go to guy to say the least. I also have my two wonderfully furry and sometimes pestering cats, Jazz and Peanut. It’s Peanut who takes up most of the pestering category, for stealing food props, jumping on the table and being the furriest critter I’ve ever had the pleasure of loving. They keep me company during picture taking and baking and are just simply happy that I am at home. I cannot forget my co-workers who indulge me to eat up all the baked goods I bring to work.
As I reflect on the past year, I cannot help but be excited for the next as I continue to learn, grow as a food blogger and bring my culinary skills to the forefront.
Now, as for the cake…..I love Tiramisu, so I wanted something reminiscent of that creamy coffee dessert. Kahlúa Coffee Cream Cake is just that, with tender cake hinted with coffee and layered with a coffee ganache and coffee mascarpone frosting. It’s an adult birthday cake that’s tall and glorious with coffee flavour. Enjoy!
Recipe source for Kahlúa Coffee Cream Cake: Compelled To Cook
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp espresso powder
- 1 tsp salt
- 2 cups sugar
- 1/2 cup canola or vegetable oil
- 3 large eggs
- 1 cup 2% milk
- 1 tsp pure vanilla extract
- 2 tbsp kahlúa
- 3/4 cup boiling water
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup kahlúa
- 1/2 tsp espresso powder
- 3 ounces heavy cream
- 3 ounces semi sweet chocolate chopped
- 3 tbsp kahlúa
- 475 grams mascarpone chilled
- 1 1/2 cups powdered sugar
- 1 tsp espresso powder
- 2 1/2 cups heavy cream
- 2 tbsp kahlúa
- Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
- In a small bowl, whisk together flour, baking powder, espresso powder and salt.
- Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
- Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
- Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
- In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
- Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
- Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
Cakes will flatten slightly as they cool.