Devils Food Cake With Kahlua Frosting Recipes

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DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

CHOCOLATE KAHLUA® CAKE



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

DEVIL'S FOOD CAKE WITH FLUFFY FROSTING



Devil's Food Cake with Fluffy Frosting image

The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 12

3 sticks unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
3/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
3 3/4 cups sugar, divided
4 large eggs, plus 5 large egg whites, room temperature, divided
5 teaspoons pure vanilla extract, divided
1 tablespoon corn syrup

Steps:

  • Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
  • Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
  • Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
  • In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
  • Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g

DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)



Double Chocolate Kahlua Cake with Fluffy Chocolate Kuhlua Frosting Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 14

CAKE:
1 package (18.25-ounces) plain devil's food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large egg
FLUFFY CHOCOLATE KAHLUA FROSTING:
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons (1-stick) butter, softened
4 cups confectioners' sugar, sifted
1/4 teaspoon ground cinnamon

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend 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 more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes. Slice, then serve.

DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING



Daredevil's Food Cake With Mocha Buttercream Icing image

You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with any icing or just a light sifting of cocoa or confectioners' sugar (like snow on mountaintops!).

Provided by Susan G. Purdy

Categories     Dessert     Bake     Cake     Coffee     Chocolate     Egg     Kid-Friendly     Fall     Winter     Birthday     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 2-layer 8-inch cake; serves 8; or one 9-inch tube cake; serves 8 to 10

Number Of Ingredients 19

Cake:
2¼ cups sifted all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon salt
½ cup sifted natural cocoa, such as Hershey's regular
8 tablespoons (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1½ cups buttermilk
Shortening, for greasing pans
Mocha buttercream icing:
8 tablespoons (1 stick) unsalted butter, at room temperature
6 cups sifted confectioners' sugar, or more as needed
⅓ cup sifted unsweetened natural cocoa, such as Hershey's regular
5 to 6 tablespoons extra-strength coffee or espresso (or 1 tablespoon instant coffee powder dissolved in ½ cup hot water)
1 teaspoon vanilla extract
Special Equipment
Two 8 by 1½-inch round cake pans or 9- to 9½-inch (6½ to 8-cup) tube or Bundt pan; baking parchment, wax paper, or foil; 1 or 2 foil-covered 8- or 9- or 10-inch cardboard cake disks or flat plates; wooden skewer or cake tester.

Steps:

  • Pan preparation:
  • Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
  • Make cake:
  • Position rack in center of oven. Preheat oven to 350°F.
  • In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
  • In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
  • With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
  • Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
  • Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
  • Make icing:
  • In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
  • Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
  • Cooks' Note
  • Quantities for the icing remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
  • If baking at 3,000 feet:
  • Increase flour to 2¼ cups plus 1 tablespoon. Decrease baking soda to 1⅛ teaspoons. Increase salt to ½ teaspoon. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 30-32 minutes.
  • If baking at 5,000 feet:
  • Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 1 tablespoon. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
  • If baking at 7,000 feet:
  • Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoons. Increase buttermilk to 1¾ cups. All other quantities remain as above. Place rack in lower third of oven; bake at 350°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
  • If baking at 10,000 feet:
  • Increase flour to 2½ cups minus 1 tablespoon. Decrease baking soda to ¾ teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoon. Add one additional egg. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Rack in lower third of oven; bake at 350°F: layers for 30-33 minutes, tube cake for 40-43 minutes.

KAHLUA CHOCOLATE FROSTING



Kahlua Chocolate Frosting image

This rich and creamy frosting topping a devil's food cake is one of my birthday requirements! Years ago, my mom altered a basic frosting recipe by replacing half of the milk with Kahlua. It really enhances the chocolate flavor. This must be refrigerated but it won't take up room in the fridge for long!

Provided by Kitchen Witch Steph

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 8

3 1/2 cups confectioners' sugar
1/2 cup butter, softened
3 (3 ounce) packets nestle toll house pre-melted unsweetened chocolate (or baking squares, melted)
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons milk
2 tablespoons Kahlua
1 egg

Steps:

  • With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
  • Beat in confectioners' sugar a little at a time.
  • Blend in egg (doing this last gives the frosting a nice sheen).
  • Spread on cooled cake and refrigerate.

Nutrition Facts : Calories 1968, Fat 116.1, SaturatedFat 71.6, Cholesterol 229.9, Sodium 549, Carbohydrate 253.9, Fiber 21.2, Sugar 212.8, Protein 20.6

KAHLUA FROSTING



Kahlua Frosting image

Make and share this Kahlua Frosting recipe from Food.com.

Provided by Poutine

Categories     Dessert

Time 5m

Yield 1 cake

Number Of Ingredients 5

1/3 cup butter, softened
2 1/4 cups icing sugar, sifted
2 tablespoons Kahlua
3 tablespoons instant coffee
1 tablespoon hot water

Steps:

  • In small bowl dissolve instant coffeee in hot water.
  • Beat butter at medium speed in a mixing bowl until creamy.
  • Add gradually powdered sugar, kahlua and hot coffee mixture.
  • You can add more kahlua if you want a stronger coffee flavor frosting.
  • makes frosting for 1 9X13 cake.

Nutrition Facts : Calories 1736.4, Fat 61.8, SaturatedFat 39, Cholesterol 162.5, Sodium 447.1, Carbohydrate 286.6, Sugar 275.4, Protein 2.6

DEVIL'S FOOD CAKE RECIPE (SHEET CAKE)



Devil's Food Cake Recipe (Sheet Cake) image

Devil's Chocolate Cake is absolutely sinful! Top this chocolate cake recipe with a rich and chocolatey frosting for a decadent cake experience.

Provided by Nicole Nared-Washington from Brown Sugar Food Blog

Categories     Dessert

Time 1h40m

Number Of Ingredients 16

¾ c. unsalted butter ( 1 ½ sticks butter)
2 c. sugar
2 eggs, lightly beaten
1 tsp. Vanilla extract
1 ½ c. hot water
2 c. flour
½ c. unsweetened cocoa
2 tsp. Baking soda
½ tsp. Salt
6 oz. Semi-Sweet Bakers Chocolate, melted
FROSTING
1 ½ c. milk chocolate chips
1 ½ c. semi-sweet chocolate chips
1 ½ c. heavy cream
2 tsp. Vanilla extract
2 tbsp. Butter

Steps:

  • Preheat the oven to 350 Degrees and spray a 9X13 baking dish with baking spray and set aside.
  • In a large bowl, combine the flour, unsweetened cocoa, salt, baking soda, and whisk together. Set aside.
  • In another bowl, add the butter and mix until creamy with a hand-held or standing mixer. Add the sugar one cup at a time until fluffy. Add the egg, vanilla extract, melted bakers chocolate. Add the flour mixture and hot water interchangeably until the batter comes together smoothly. Pour in the baking dish and bake on the middle rack for 30-35 minutes. Once finished baking, allow cooling completely.
  • To make the frosting, add the chocolate chips into a bowl. Heat the cream on the stove until it comes to steam and a slight bowl. Pour over the chocolate chips. Allow the cream to sit with the chips for 2 minutes.
  • Use a rubber spatula and slowly stir the cream with the chocolate chips until the chocolate is melted and smooth. Add the butter and vanilla extract and stir until butter has completely dissolved. Set the ganache in the refrigerator for about 30 minutes to allow the ganache to thicken. The ganache should become thickened to a frosting consistency.
  • If it is still a bit lose, place back in the refrigerator and continue to check every 10 minutes until thickened but spreadable.
  • Spread the ganache frosting on top of the cake and use a spreadable knife to smooth across the cake. Cut into squares and serve.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

DEVIL'S FOOD CAKE WITH KAHLUA FROSTING



DEVIL'S FOOD CAKE WITH KAHLUA FROSTING image

Categories     Cake     Dairy     Dessert

Number Of Ingredients 17

Cake:
2 c flour
2 c sugar
2 eggs
½ c vegetable oil
¾ c cocoa
1 scant cup boiling coffee with 2 tsp baking soda mixed in (Use 2 cup measuring cup as this will foam over )
1 tsp baking powder
1 c milk
1 tsp vanilla
pinch of salt
Frosting:
6 T butter
1 lb box conf sugar
3 T cocoa
3 T kahlua
2-3 T hot coffee

Steps:

  • Cake: Mix all ingredients in a bowl until well blended ( few minutes). 350 degrees Greased 9x13 30-40 minutes or layers 25- 30 minutes. Test!!! Frosting Cream butter, add sugar, cocoa, liquids

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