Real Recipes From Real Home Cooks ®

chocolate liquor cake

Recipe by
Julie Hayashi
Fremont, CA

I was looking for a new type of chocolate cake for some chocolate contest. I had a khalua cake recipe I modified to do this one. I won one first place and two second place ribbons in the local fairs and in a charity event. enjoy!

yield 12 serving(s)
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For chocolate liquor cake

  • 5 oz
    dark chocolate
  • 2 1/4 c
    all-purpose flour
  • 1/2 c
    dutch-process cocoa powder
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 3/4 c
    buttermilk
  • 3/4 c
    brewed coffee, cooled slightly
  • 1 tsp
    vanilla
  • 1/2 c
    unsalted butter, softened
  • 1 1/2 c
    sugar
  • 1/2 tsp
    kosher salt
  • 4
    eggs
  • 1/3 c
    chocolate liquor
  • GANACHE FROSTING
  • 16 oz
    . bittersweet chocolate
  • 16 oz
    heavy cream

How To Make chocolate liquor cake

  • 1
    CAKE 1. Heat oven to 350 degrees and line the bottom of 2 eight inch pans with parchment paper 2. In a heat-proof bowl, microwave the chocolate on high power in 20-second intervals until melted; stir between intervals. Let cool slightly.
  • 2
    3. Whisk together flour, cocoa powder and baking soda in a bowl; set aside. In another bowl, whisk together buttermilk, coffee, chocolate liquor and vanilla; set aside. 4. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and salt at medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time until fully incorporated. Turn mixer speed to low, in 3 alternating batches beat in the dry ingredients and the wet mixture, scraping down the sides of the bowl as needed. Fold in chocolate.
  • 3
    5. Pour in batter into prepared pans and bake for 30-40 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Let the cake cool in pan for 20 minutes. Remove and transfer to wire rack. 6. Using a wooden skewer, poke holes in the cakes and brush the chocolate liquor all over the cake halves
  • 4
    Frosting 1. In a saucepan, heat cream to a simmer. 2. In a heat proof bowl, pour the heated cream over the chocolate and let stand for 1 minute. 3. Cool mixture down until you can mix it into a frosting
  • 5
    Assembly 1. Transfer cake layer to a serving plate on a cake stand and frost the top of layer. 2. Place the second layer on top and spread the ganache frosting on top and sides.
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