For my friend’s birthday I wanted to make something a bit more decadent than the usual cake, and this Chocolate Kahlua combo did not disappoint! It’s a bit more time consuming than the previous Chocolate Cake that I posted, but it’s worth the effort – everyone at the Birthday dinner agreed that this Cake was delicious…The Maple Syrup used in this recipe gives it a mellow sweetness and a moist texture. You could always sub the Kahlua for another Liqueur if you like, or if you would prefer to make this cake alcohol free then you can just replace it with Soymilk. I used two different frostings here, but you can always double up the recipe and just use one of them – the topping is more of a Ganache, and the filling has a buttercream frosting texture…The Cake recipe is an adapted version of the one in More Great Good Dairy-Free Desserts Naturally, in which it is fittingly called: ‘The Chocolate Cake to Live for’!
Ingredients & Method:
Chocolate Kahlua Ganache (from ExtraVeganZa: Original Recipes from Phoenix Organic Farm, make this first as it takes a few hours to set)
3/4 cups Dark Chocolate, chips or chunks
1/2 cup Soy Butter/Margerine
2 Tblsp. Kahlua (or other liqueur you prefer)
1/4 cup plus 2 Tblsp. Soymilk (I used Chocolate)
- Melt chocolate in double boiler, then add Butter and stir until melted. Pour in Kahlua & Soy milk and whisk until thoroughly incorporated.
- Remove from heat and pour into a bowl. Chill in fridge until thickened for a few hours, or place in freezer for about 2 hours if you’re in a hurry. Stir vigorously before spreading on cake.
Fudgy Chocolate Frosting: (from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living)
1 1/4 cup Powdered Sugar
1/4 cup Cocoa powder
1/4 cup Soy Margerine/Butter
1 1/2 Tblsp. Agave Syrup
1 Tblsp. Chocolate Soymilk
1/2 tsp. Vanilla Extract
- In a mixing bowl, cream Butter, Agave, Soymilk and Vanilla using a hand mixer. Add sifted Sugar and Cocoa, and beat at low speed until mostly incorporated. Increase speed to medium or high, and beat frosting for 2 mins. until nice and fluffy. Place in fridge to firm up until ready to frost cake.
Chocolate Kahlua Cake: (makes one 9 inch two-layer cake)
1 cup Whole Wheat Pastry Flour (or just use more White Flour)
1 cup unbleached White Flour
1/2 cup plus 2 Tblsp. Cocoa powder
1/2 cup Sugar
2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1/2 tsp. granulated Coffee
1/2 cup Canola Oil
1 cup Maple Syrup
1 1/2 cups Chocolate Soymilk
1/2 cup Kahlua
1 Tblsp. Vanilla Extract
2 tsp. Apple Cider Vinegar
*Chocolate shavings (Use a Vegetable peeler to shave Chocolate from a slab)
- Preheat oven 350 F/180 C, and oil two 9-inch round Cake pans, then line the bottoms with parchment paper to fit.
- Sift Flour, Cocoa, Sugar, Baking Powder, Baking Soda, Salt and Coffee into a medium sized bowl, and stir with a whisk to combine.
- Whisk Oil, Maple Syrup, Soymilk, Kahlua, Vanilla and Vinegar in a separate small bowl until well blended. Pour into dry mixture and stir with a whisk until the batter is smooth (don’t over stir). The batter will be thin.
- Divide batter evenly between the two pans, tapping lightly on the counter to eliminate bubbles.
- Bake for 25-30 mins. until the tops of the cakes have set, the sides started pulling away and a toothpick inserted in centre comes out clean.
- Cool pans on wire rack for 10 mins., then run a knife around the cakes and invert onto a rack. Carefully remove pans and parchment paper. Let cool completely.
- Wrap in plastic wrap over plates, and refrigerate until cold. Once ready, frost bottom layer with Chocolate Frosting, top with second Cake layer and then cover with Chocolate Kahlua Ganache. Refrigerate until Ganache has set and you’re ready to serve.
*Garnish with Chocolate shavings and devour in bliss…