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Messy Kahlua Cream & Strawberry Chocolate Cake Recipe

Kahlua Cream & Strawberry Chocolate Cake Recipe

This Friday is National Strawberry Day and National Kahlua Day... oh and National Chocolate Cake Day. Let's Celebrate!

Kahlua Cream & Strawberry Chocolate Cake Recipe

Did you know this Friday is National Strawberry Day? and National Kahlua Day? …oh and National Chocolate Cake Day?

You may think we are making this up, we’re not! 27th February is officially the day to celebrate all these wonderful things.

So what better excuse to combine these amazing flavours into a big fat cake! This moist chocolate cake is smothered with Kahula cream and garnished with chocolate sauce and juicy strawberries, what more could you ask for?

Serves: 10 - 14
Prep Time: 40 Mins
Baking Time: 25 Mins

For the Cake
400g granulated sugar
2 large eggs, room temperature
245 ml hot water
60g unsweetened cocoa
1 tsp salt
350g sifted all-purpose flour
2 tsp baking soda
1 tsp baking powder
220ml vegetable oil
220ml buttermilk, room temperature
1 tbsp vanilla extract

Kahlua Whipped Cream
440ml heavy cream, cold
65g confectioners sugar
4 tbsp Kahlua liqueur
1/2 tsp cornstarch

For the Garnish
Strawberries
Chocolate Sauce

Kahlua Cream & Strawberry Chocolate Cake Recipe
To Make the Chocolate Cake

Preheat your oven to 170 degrees c/ gas mark 3. Line two 8” x 3” round cake tins with butter or oil and/or parchment.

In a large bowl whisk the granulated sugar and eggs until combined.

In a separate bowl combine the hot water, cocoa powder and salt, then slowly add this to the sugar and egg mixture.

Gradually add in flour, baking soda, and baking powder; whisking on a low setting.

Once combined add the oil, buttermillk, and vanilla extract. Be carefully not to overmix.

Pour the cake batter into the prepared pans and bake for 20 to 25 minutes, test the cake is cooked with a tooth pick or knife, if it comes out clean it is ready.

Leave the cakes to cool completely, you can speed up this process by placing them in the fridge.

To Make Kahlua Whipped Cream

Before you start, chill your bowl and whisk attachments for 15 minutes in the fridge.

Onced chilled, whisk the cream on high to form soft peaks.

Lower the speed and slowly add in the confectioners' sugar, Kahlua and cornstarch.

Once combined increase the speed and whip until stiff peaks form.

Place in the fridge until ready to assemble.

To Assemble

Place the first layer of cake on a cake board.

Spread the top with 1/2 of the whipped cream.

Add the final layer and use the rest of the cream to cover the top of the cake.

Decorate with lashings of chocolate sauce and slices of strawberry.

Store in fridge until ready to serve.

Adapted recipe: http://iambaker.net/mississippi-mudslide-cake/

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