This year’s Thanksgiving celebration lasted three days, and involved not only turkey, but empanadas, chicken Parmesan, and the greatest curry I’d ever tasted.
Naturally, there was also one enormous cake in joint celebration of all of the November birthdays.
It goes without saying that there was also a good deal of booze.
Anyway, as the handsome gentleman and I gathered our things and readied for our departure off of Long Island, there was a divvying up of leftovers (as you do). Penne alla vodka for Julia, skirt steak for Joe, and that gigantic cake I mentioned? Everyone got a section of that monster.
So, naturally, we forgot ours.
After a four hour road trip that ought to have been much closer to two and a half, the pair of us plus one feverish kiddo (yes, really), finally arrived back home to unload our spoils. Sick half pint went straight up to bed, the boy and I snuggled on the couch, and I immediately thought “Ooo! Time for a slice of that cake!”
So what’s a hungry girl with a sweet tooth to do?
What kind of question is that, really?
The same handsome gentleman had many weeks previously surprised me with both a bottle of Kahlua and a large bottle of Pumpkin Spice Bailey’s. No, I’m not joking.
This seemed like a perfect combination to me, and so, behold! My very own divinely decadent and decidedly drunk chocolate cake.
Kahlua & Coffee Chocolate Cake
- 2 cups of All-Purpose Flour
- 1 cup of granulated white sugar
- 1 cup of dark brown sugar (packed)
- 3/4 cup of unsweetened cocoa powder
- 2 teaspoon of baking soda
- 1 teaspoon of salt
- 3 large eggs (or 2 jumbo eggs) at room temperature
- 3/4 cup of milk (I used light vanilla almond milk, but any kind is fine)
- 1 cup of butter (two sticks), softened
- 1/2 cup of Kahlua coffee liquer
- 1 teaspoon of vanilla extract
- 3/4 cup of brewed coffee
- 2 teaspoons of espresso powder
- Preheat oven to 325F. Prepare two 9-inch cake pans with butter and flour (or line with parchment paper).
- Cream together softened butter and both sugars, beating until well combined and slightly fluffy. Incorporate eggs one at a time.
- Sift together dry ingredients, and in a separate bowl, whisk together remaining wet ingredients.
- Add half of the dry mixture to the butter, sugar, and eggs. Continue to beat while slowly adding the remaining wet ingredients. Add the rest of the dry ingredients and mix thoroughly. Batter will be very wet.
- Pour batter evenly between the two cake pans and bake for about 40 minutes or until a toothpick comes clean.
- Cool completely on a wire rack (or in the freezer) before frosting.
Bailey's Buttercream Frosting
- 1 cup of softened butter (two sticks)
- 4 cups of powdered sugar
- several tablespoons of Bailey’s Irish Cream
- Beat softened butter for at least three minutes until light and fluffy, incorporating air into the butter. Slowly add the powdered sugar a half cup at a time.
- Once the butter and sugar are thoroughly combined, add the Bailey’s one tablespoon at a time until the frosting becomes smooth, fluffy, and spreadable.
- Spread onto your completely cooled cake, and enjoy!