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By Root 1147 0

that is a nice contrast against a white or yellow cake. But if you want a warm medium-brown colored chocolate frosting, especially if you are pairing it with a dark chocolate cake, you’d best start with regular cocoa.

DOUBLE CHOCOLATE KAHLUA CAKE

serves:

12 to 16

prep:

25 minutes

bake:

25 to 30 minutes

cool:

25 minutes

CHOCOLATE AND KAHLUA are good together, and in this cake their relationship is exceedingly strong. The coffee flavor of the Kahlúa liqueur plays right along with the dark chocolate batter and creamy chocolate frosting. Since this is a boozy cake, better save it for adult palates. If you want to temper the flavor a bit in the cake batter, reduce the Kahlúa to a half cup and increase the buttermilk to one cup. Serve the sliced cake with a steaming cup of coffee.

For the cake

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain chocolate cake mix

2 tablespoons unsweetened cocoa powder

¾ cup Kahlúa (see Note)

¾ cup buttermilk

½ cup vegetable oil

3 large eggs

For the chocolate Kahlua frosting

2/3 cup unsweetened cocoa powder

6 tablespoons boiling water

2 tablespoons Kahlúa

8 tablespoons (1 stick) butter, at room temperature

4 cups confectioners’ sugar, sifted

¼ teaspoon ground cinnamon

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, 2 tablespoons of cocoa powder, ¾ cup of Kahlúa, and the buttermilk, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops. Place the pans in the oven side by side.

3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.

4. Meanwhile, make the chocolate Kahlúa frosting: Place the 2/3 cup of cocoa powder in a medium-size heatproof bowl and pour in the boiling water and 2 tablespoons of Kahlúa. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and beat with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners’ sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes longer.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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5. To assemble the cake, transfer one layer, right side up, to a cake plate. Generously and evenly frost the top of the layer. Place the second layer, right side up, on top of the first and generously