CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
KAHLUA TRIFLE CAKE
I made this for our girls weekend and it was sinful! :)
Provided by Belinda Loucks
Categories Chocolate
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Follow directions on the cake mix and bake as instructed in a 8x10 pan. Before you bake your cake set out your Cool Whip to become soft....
- 2. After the cake as cooled poke several holes in it using a fork. Then pour your Kahlua over the entire cake and let set for at least one hour (overnight is also okay).
- 3. After you have added the Kahlua to your cake start making the mousse. Follow the directions on the Dream Whip box (using all pkgs inside the box)this is where you also use the instant pudding mix. When it's done put in the refrigerator.
- 4. Take a large zip loc bag and place your candy bars (out of their wrappers) inside the bag and smash with a small hammer or the side of a meat tenderizer. I laid a thin dish towel over the bag to help with holes not being made. Remove your mousse from the refrigerator to become room temperature.
- 5. Take your cake and criss cross cut it into small squares. Do not worry about them staying perfect as it doesn't matter.
- 6. Take your trifle dish (I bought one relatively inexpensive) and start layering. Lay down a nice layer of cake chunks, then a layer of mousse, then your Cool Whip and a layer of crushed candy bar and repeat. Your might have enough to make a small one as well. The extra cake is delicious the way it is as my family loved it as well it was so moist.
CHOCOLATE KAHLUA MOUSSE
Make and share this Chocolate Kahlua Mousse recipe from Food.com.
Provided by Cheryl E
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.
- Beat in cocoa.
- Place bowl over saucepan of gently simmering water.
- Beat 5-minutes or until mixture darkens and beaters leave a trail.
- Remove from heat and stir in liqueur, set aside.
- In a separate bowl whip cream until it holds stiff peaks.
- Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.
- Gently fold remaining whipped cream into cocoa mixture until well combined.
- Divide among 6 small decorative ramekin dishes.
- Chill 1-2 hours before serving.
Nutrition Facts : Calories 340, Fat 24.7, SaturatedFat 14.4, Cholesterol 164.5, Sodium 26.9, Carbohydrate 25.3, Fiber 1.3, Sugar 19.4, Protein 3.8
CHOCOLATE KAHLUA MOUSSE CAKE
The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.
Provided by Kitchen Klown
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.
CHOCOLATE KAHLUA MOUSSE CAKE
Steps:
- Place first 4 ingredients and 1/2 teaspoon salt in mixing bowl; add melted butter and mix at medium speed for one minute. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and pecans. Coat a 9 inch x 3 inch round spring form pan with cooking spray. Spread batter over bottom and place in preheated oven. Bake at 350 degrees 20-25 minutes or until done. Set aside to cool. Reserve half of one bar of the baking chocolate for making chocolate curl garnish. Break remaining chocolate into small pieces and melt in double boiler over hot, not boiling, water, stirring occasionally until smooth; remove from heat and set aside to cool. Sprinkle gelatin over Kahlua. Let stand 5 minutes or until gelatin is softened. Microwave on high, stirring in 10-second intervals, until gelatin is dissolved; cool. Place chilled whipping cream and remaining 1/8 teaspoon salt in mixing bowl and beat at high speed until soft peaks form and cream does not move when bowl is tilted. Combine one cup of the whipped cream with 1 tablespoon superfine sugar; place in refrigerator for topping. To the remaining whipped cream, gently stir in cooled melted chocolate. Next, fold in the cooled Kahlua mixture; spread over cake in spring form pan. Refrigerate 2 hours or until set. Spread mousse layer with chilled cup of sweetened whipped cream. For chocolate curls, use a vegetable peeler to shave remaining chocolate into curls and arrange curls on top of cake. Remove sides of pan from bottom and keep chilled until serving time.
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