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Categories:
Cake cocoa bittersweet chcolate coffee flour whole wheat flour baking soda salt light brown sugar sugar canola oil eggs Kahlua vanilla almond icings unsalted butter confectioners sugar vanilla unsalted butter chocolate chips confectioners sugar Kahlua
Viewed: 65 - Published at: 8 years agoIngredients
- CAKE:
- 3/4 cup unsweetened cocoa powder, plus more for dusting
- 4 ounces bittersweet chcolate, broken into pieces
- 1 cup hot brewed coffee
- 1 cup unbleached all-purpose flour
- 3/4 cup white whole wheat flour
- 1- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 2 tablespoons Kahlua
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- ICINGS:
- 1 teaspoon unsalted butter
- 1/2 cup confectioners sugar
- 1 tablespoon half and half
- 1 teaspoon vanilla extract
- 1 teaspoon unsalted butter
- 1/4 cup dark chocolate chips
- 1/2 cup confectioners sugar
- 1 tablespoon Kahlua
- 1 tablespoon half and half
Method
- 1. MAKE THE CAKE: Adjust the oven rack to the middle position. Preheat the oven to 350 degrees. Spray a 10-cup Bundt pan with Pam; dust lightly with cocoa powder. Tap out any excess cocoa powder. Place the prepared pan on a 1/4 sheet pan.
- . In a large heat-proof mixing bowl, add the cocoa powder and bittersweet chocolate pieces. Pour the hot coffee over the mixture. Whisk until smooth, then set aside to cool slightly; about 10 minutes.
- 3. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- 4. In a large mixing bowl, add the sugars, canola oil, eggs, Kahlua and vanilla and almond extracts. With an electric hand mixer on medium speed, beat until smooth; about 2 minutes. Scrape down the sides of the bowl. Add the melted chocolate mixture and beat until smooth; about 1 minute. Scrape down the sides of the bowl.
- 5. On low speed add the flour mixture in 3 increments and beat just until blended. Do not overmix.
- 6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs attached. Do not overbake.
- 7. Cool in the pan 10 minutes. Invert the cake onto a serving platter and cool for 30 minutes before icing.
- 8. MAKE THE ICINGS: If the consistency of either icing is too thick and not pourable, add a few drops more of half and half; whisk until pourable. These icings harden almost immediately; work quickly.
- Vanilla Icing: In a small saucepan over medium heat, whisk the butter until melted. Whisk in the confectioner's sugar, half and half and vanilla. Whisk to a smooth and pourable consistency. Immediately drizzle over the cooled cake.
- Chocolate Kahlua Icing: Rinse out the small saucepan. Over medium heat, whisk the butter and chocolate chips until melted. Whisk in the confectioner's sugar, Kahlua and half and half. Whisk to a smooth and pourable consistency. Immediately drizzle over the vanilla icing.
