Kahlua Swirl Cake Recipes

KAHLUA SWIRL CAKE

Kahlua Swirl Cake image

Make and share this Kahlua Swirl Cake recipe from Food.com.

Provided by Renee Ferraz

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup packed brown sugar
1/3 cup chopped pecans
1/4 teaspoon cinnamon
1/4 teaspoon mace
2 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon mace
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3/4 cup sour cream
3/4 cup Kahlua
3/4 cup powdered sugar
2 tablespoons softened butter
1 tablespoon Kahlua
pecan halves (to garnish)

Steps:

Grease and flour 9 inch fluted tube pan.
Prepare streusel filling by mixing all together.
Preheat oven to 350 F.
Resift flour with baking powder, soda, salt and mace.
In large bowl, combine butter, sugar, eggs and vanilla.
Beat 2 mins on medium speed (batter may appear curdled).
On lowest speed, blend in flour alternately with sour cream and Kahlua.
Turn 1/3 batter into prepared pan.
Cover with 1/2 streusel filling, an additional 1/3 batter and remaining streusel.
Top with remaining batter.
Bake for 45 mins, or until golden brown.
Remove from oven and let stand for 10 mins.
Invert onto cake rack; cool until lukewarm.
Remove pan.
Combine all glaze ingredients and beat until smooth.
Spoon over top of lukewarm cake.
Garnish with pecan halves.

Nutrition Facts : Calories 625.7, Fat 23.9, SaturatedFat 12.7, Cholesterol 100.5, Sodium 519.2, Carbohydrate 86.3, Fiber 1.4, Sugar 60.6, Protein 6.1

CHOCOLATE KAHLUA FANTASY CAKE

Chocolate Kahlua Fantasy Cake image

Categories Cake Chocolate Dessert Bake Almond Kahlúa Gourmet

Number Of Ingredients 18

Ingredients

For crust
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, melted
For chocolate layer
2 cups heavy cream
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick (1/2 cup) unsalted butter, cut into pieces
For buttercream layer
1 1/2 cups sugar
1/2 cup water
6 large egg yolks
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup Kahlúa
4 ounces semisweet chocolate, chopped, melted, and cooled

Steps:

Make crust:
Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
Make buttercream layer:
In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
Run a knife around edge of pan and carefully remove side of pan.

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