Chocolate Kahlua Cake With Pecan Filling
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I made this for my boyfriend's mother on her birthday. I was trying to impress her and everybody else and this cake did the trick. It takes some time, but it is so worth it.
- Ready In:
- 1hr 15mins
- 2 cups granulated sugar
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2⁄3 cup coffee liqueur
- 1⁄3 cup granulated sugar
- 1 tablespoon flour
- 2 tablespoons butter
- 2⁄3 cup milk
- 3 egg yolks
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup chopped pecans
- 2 1⁄2 cups confectioners' sugar
- 3 tablespoons cocoa powder
- 1⁄4 cup butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
- Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
- Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
- Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
- Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
- For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
- Cook over medium heat, stirring constantly until thick.
- Remove from heat and stir in salt, vanilla and pecans.
- Once the cake and the filling have cooled, spread a thick layer between the cakes.
- For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
- Beat in the cream and vanilla.
- Add small amounts of hot water until desired consistency is reached.
- Spread over entire cake.
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