So, I'm going to let you in on a little secret, but you have to promise not to tell anyone because I get a lot of hack for it. Ok, here it goes. I do NOT like chocolate. Gah! I know, how can I be a woman and not like chocolate? Quite frankly, I'm not quite sure. I blame my parents. I'm pretty sure they passed on a dislike chocolate gene. I only like it if it is surrounded in peanut butter, and enough peanut butter that the taste of chocolate disappears.
I did, however, eat this cake. You have to eat birthday cake. I think it's an unwritten rule somewhere. Must eat birthday cake, regardless of taste. I mean, I wouldn't want to spoil the birthday girls/guys special day ;).
You know how you make chocolate bearable, besides adding loads of peanut butter? You mix it with a whole bunch of alcohol. Yep, that's right. Alcohol. So, when your sister-in-law asks for chocolate cake and you don't like chocolate, you add Kahlua, and lots of it.
This is what ya need:
cake: unsweetened cocoa, instant coffee, boiling water, Kahlua, butter, shortening, sugar, eggs, vanilla, flour, basking soda, salt, baking powder
frosting: semisweet chocolate chips, Kahlua, half and half, butter, powdered sugar
Mix cocoa, coffe, boiling water and Kahlua in a heat proof bowl. Let cool. Looks tasty, right? It's not. It's utterly and absolutely disgusting at this point.
While that mixture cools, in a large bowl beat butter, shortening, sugar, eggs and vanilla until light and fluffy. In a another small bowl, mix together flour, baking soda, salt and baking powder. Add the flour mixture and cocoa to the butter mixture, alternating between the flour mixture and cocoa. Beat well after every addition and scrape sides.
Add the flour mixture and cocoa to the butter mixture, alternating between the flour mixture and cocoa. Beat well after every addition and scrape sides.
Line bottoms of two 9-inch round pans with parchment paper, and lightly grease the sides. Divide the batter evenly between the two pans and bake in oven for 25-30 mins (or until a toothpick poked in the center comes out clean) in a 350 degree oven. This cake will have a tendency to dry out, so be sure not to over bake.
While the cakes bake and cool, prepare the frosting. In a medium saucepan, combine semisweet chocolate chips, Kahlua, half-and-half and butter and heat until chocolate melts. Be sure to keep an eye on the chocolate so it does not burn.
Remove from heat, let cool slighly, and then blend in powdered sugar. Depending on the weather you may have to let this blend for quite some time. I had to let it blend for 30-45 mins before it actually came together. I also added more powdered sugar over the course of blending to come to my desired consistency. The color will go from this dark chocolate look to the lighter color, show below. I didn't have time, but I would let your frosting refrigerate before icing the cake.
After the cakes cool, remove and frost. I layered the cakes, putting tons of frosting between the two layers, since I had so much of it.
Top with some fresh raspberries and serve!
Kahlua Sweetheart Cake
3/4 c unsweetened cocoa
1 tsp instant coffee
1 c boiling water
1/2 c Kahlua
1/2 c butter, softened
1/4 c shortening
1 1/3 c sugar
3 eggs
1 tsp vanilla
2 c flour
1 1/2 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
Kahlua Fudge Frosting
6 oz semisweet chocolate chips
1/4 c Kahlua
1/4 c half-and-half
1 c butter
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