Instructions Jump to Ingredients ↑

  1. Chocolate cake is enhanced by a sweet Kahlúa syrup that’s brushed over the layers before frosting. The syrup produces a super-moist cake and saturates it with the subtle flavor of coffee. Decorate the cake with chocolate-covered coffee beans, if you like.

  2. CAKE 1 1/3 cups cake flour 1/3 cup Dutch-processed cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 oz. unsweetened chocolate, chopped 1 1/2 cups sugar 1/2 cup unsalted butter, softened 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup strong brewed coffee, room temperature FROSTING 1 1/2 cups heavy whipping cream 2 tablespoons unsalted butter, cut up 2 tablespoons light corn syrup 12 oz. semisweet chocolate, chopped 2 tablespoons Kahlúa (coffee-flavored liqueur) or cold brewed coffee 1 teaspoon vanilla extract SYRUP & GARNISH 3 tablespoons sugar 3 tablespoons water 1/4 cup Kahlúa (coffee-flavored liqueur) or cold brewed coffee 1/2 cup chocolate-covered coffee beans 1. Heat oven to 350ºF. Spray 9-inch square baking pan with cooking spray. Line bottom with parchment paper; spray parchment.

  3. Whisk cake flour, cocoa, baking powder, baking soda and salt in medium bowl.

  4. Melt unsweetened chocolate in medium heatproof bowl set over saucepan of barely simmering water (do not let bowl touch water), stirring frequently until melted and smooth. Remove bowl from saucepan; cool slightly.

  5. Beat 1 1/2 cups sugar and 1/2 cup butter in large bowl at medium speed 2 minutes or until light and fluffy. At low speed, beat in melted chocolate. Add eggs one at a time, beating well after each addition. Beat in sour cream and 1 teaspoon vanilla. Beat in flour mixture in 3 parts alternately with coffee, beginning and ending with flour mixture. Pour into pan.

  6. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Invert cake onto wire rack; remove parchment. Cool completely.

  7. Meanwhile, heat cream, 2 tablespoons butter and corn syrup in medium saucepan over medium heat until butter melts and mixture is hot. Remove from heat; add semisweet chocolate. Let stand 1 minute; stir until melted and smooth. Stir in 2 tablespoons Kahlúa and 1 teaspoon vanilla. Cool until thickened to spreadable consistency.

  8. Heat 3 tablespoons sugar and water in small saucepan over medium heat until sugar dissolves, stirring constantly. Remove from heat; stir in 1/4 cup Kahlúa. Cool.

  9. Cut cake in half horizontally. Brush one-third of the syrup over bottom cake layer; spread with generous 1 cup frosting. Top with remaining cake layer. Brush remaining syrup over top and sides of cake; pour remaining frosting over cake, spreading to cover top and sides. Let stand 1 hour. Garnish with coffee beans. ( Cake can be made 1 day ahead. Cover and refrigerate. Serve at room temperature .) Store in refrigerator.

  10. servings PER SERVING: 475 calories, 29 g total fat (17.5 g saturated fat), 4.5 g protein, 55 g carbohydrate, 85 mg cholesterol, 180 mg sodium, 3 g fiber


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