*REPOST FROM THE OLD BLOG.

Although Valentine’s Day may be overrated, I always love an excuse to eat dessert! Now if you know me, you know I can’t bake. I truly can’t. Following directions in the kitchen is really hard for me and I don’t particularly love measuring ingredients out. I like to wing it!

However, I was determined to make something fun and different in the spirit of looooove and what do I love more than chocolate? Adult Beverages.

So let me introduce you to the perfect combination of all my favorite things – Kahlua Chocolate Cake with Kahlua Frosting (from scratch).

It’s decadent, rich, heartwarming, and moist and fluffy at the same time. You start with a simple chocolate cake base, then pour warm condensed milk and Kahlua over the top, let chill, then whip up some frosting with MORE Kahlua in it. Top with candy pieces and voila! The richest dessert you will ever taste and just in time for V Day. This not so laborious labor of love is the perfect gift or self-indulgence this week.

Treat yourself! You deserve it.

INGREDIENTS

For the cake – 

2 cups GF Baking Flour (I used Cup4Cup GF)

2 cups Granulated Sugar

⅔ cup Unsweetened Cocoa Powder

2 tsp. Baking Soda

1 tsp. Salt

2 Eggs

¾ cup Nonfat Milk

1 cup Vegetable Oil

⅔ cup Kahlua Liqueur + ½ cup Kahlua Liqueur (separate)

1 tsp. Vanilla

¾ cup Boiling Water

1 cup Sweetened Condensed Milk

¾ cup Chocolate Chips

For the frosting —

8 oz. Unsalted Butter (room temperature)

4 cups Powdered Sugar

½ cup Kahlua Liqueur

1 cup Chocolate Chips

2 tsp. Vanilla Extract

Serving Size: 8

INSTRUCTIONS

For the cake – 

• Preheat oven to  350°F.
• In a large bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
• In a separate small bowl, whisk together most of the wet ingredients: eggs, milk, vegetable oil, Kahlua, and vanilla.
• Combine the wet and dry ingredients.
• Pour into a greased cake or sheet pan.
• Bake for approx. 40 minutes.
• Remove from the oven and use a knife sharpening rod or straw to poke holes in the cake while still warm.
• Immediately pour chocolate chips into a bowl.
• In another (microwave-safe) bowl, pour in condensed milk and the ½ cup Kahlua. Microwave for 1 minutes until boiling. *Be careful and watch so it doesn’t spill all over the microwave.
• Pour the boiling Kahlua mixture over the chocolate chips. Stir until combined and melted then immediately pour over the cake, making sure to fill the holes.
• Cover and refrigerate to soak.

For the frosting – 

• Melt the chocolate in a microwave safe bowl and set aside to cool a bit.
• Using a hand mixer, cream the softened butter.
• Slowly mix in Kahlua and vanilla to the creamed butter.
• Then gradually add the powdered sugar, ½ cup at a time.
• Now it’s time to add the chocolate. To ensure that it’s smooth, add a spoonful of the buttercream to the melted chocolate and combine thoroughly before combining all of both mixtures together.
• Frost the cooled Kahlua Cake with the Kahlua Frosting.
• Enjoy with a big dollop of vanilla ice cream!