Kahlua, Baileys ‘n chocolate: the trifecta of boozy dessert awesomeness. This layer cake is inspired by the flavours of a B52 coffee. It’s a labour of love but worth every bite! Recipe and photos by Gotta Get Baked.
No… you are not on the wrong blog.
No… I have not learned how to make a beautiful layer cake.
I happen to have a very special friend guest posting for me today. Her name is Nancy, and she blogs at gotta get baked.
She’s freaking hilarious and I adore her to bits. I am also insanely jealous of her cake making skills. Someone hand me a giant fork.
Hey y’all, I’m Nancy from gotta get baked. I met the fabulous, feisty, all around fan-freaking-tastic Kim a while ago through our Sunday Supper group. I’m in constant awe of Kim. Not only would her life make an incredibly entertaining reality show but she’s super talented in the kitchen and with a grill (you should check out her incredible new electric smoker. My eyes bugged out of my head in jealousy when I saw it!). This lady has me laughing all the time with her sharp wit and intelligent humour. And she’s a fellow Canuck, which is awesome.
When I heard that Kim was planning an entire week dedicated to boozy recipes on her blog, I immediately volunteered my services. Baking with (and drinking) booze is a pastime of mine.
I took inspiration for my recipe from a B52 coffee. I was out for dinner one night and, as I’m wont to do, I was browsing the dessert menu before I’d even ordered my main entrée. The B52 coffee caught my eye and I immediately starting drooling over the thought of its deliciousness. If I didn’t have to drive my own ass home, I would’ve ordered one fo’ sho’ (I’m a very cheap drunk and would prefer not get an impaired driving charge). I thought that it would be an amazing flavour combination for brownies or cake. Since Kim is a kick ass lady, I figured I’d bring her a kick ass dessert. One that tastes like you’ve been punched in the mouth (in the absolute best way possible) and one that’s truly a labour of love. This is not your everyday, just-throw-it-together kinda cake.
It’s got alternating layers of chocolate Kahlua cake, orange olive oil cake, Bailey’s ganache and coffee buttercream. Yup. You’re welcome.
Places to stalk Cravings of a Lunatic!
- 5 ounces dark chocolate, chopped
- 2¼ cups all-purpose flour
- ⅓ cup cocoa powder (I used dark cocoa)
- 1½ tsp baking soda
- ½ tsp salt
- 1 cup Kahlua
- 1 cup sour cream
- 2 tbsp canola oil
- 8 tablespoons butter, room temp
- 1¼ cups brown sugar
- 3 large eggs, room temp
- 2 tsp vanilla extract
- ¼ cup hot coffee or boiling water
- 1½ cups chocolate chips
- 2 small seedless oranges
- ⅓ cup extra virgin olive oil
- 2 cups all-purpose flour
- 1 1?2 tsp baking powder
- 1?2 tsp baking soda
- 2 tbsp cornmeal
- pinch of salt
- 4 large eggs, room temp
- 1 1?4 cups sugar
- 2 tbsp honey
- 10 ounces dark chocolate, chopped
- 1 cup whipping cream or heavy cream
- 1?2 cup Baileys Irish cream
- 1 tbsp butter
- 4 cups unsalted butter, room temp
- 4 1?2 cups powdered sugar
- 5 tbsp instant espresso powder
- 5 tsp whipping cream or heavy cream
- Preheat the oven to 350 degrees F. Grease two nine inch cake pans and line the
- bottom with parchment paper.
- Microwave the chocolate in 15-second intervals until melted (I do this to prevent it
- from burning). Set aside to cool.
- Combine the flour, cocoa, baking soda, and salt in a bowl. Set aside.
- Combine the Kahlua, sour cream and oil in a bowl. Set aside.
- In the bowl of a stand mixer or a bowl with an electric hand mixer, cream together
- the butter and brown sugar until light and fluffy, about five minutes. Add the eggs
- to the butter/sugar mixture one at a time, mixing well after each addition. Add the
- vanilla and melted chocolate and mix well.
- Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the egg-
- butter mixture. Mix until just combined and no streaks of flour remain. Be careful
- not to over-mix the batter. Stir in the boiling water and mix until blended. Add the
- chocolate chips.
- Pour the batter into the two prepared pans. Bake for 25 to 30 minutes, until a cake
- tester comes out clean.
- Remove from the oven and cool the cakes in their pans for 30 minutes. Turn the cakes out onto racks to cool completely.
- Preheat the oven to 350 degrees F. Grease two 9 inch case pans and line the bottom
- with parchment paper.
- Cut off the ends of the oranges and throw those pieces away. Cut the oranges into
- chunks, place in a food processor and puree until fairly smooth, but with some
- texture left. Add the olive oil to the pureed oranges and blend together.
- In a large bowl, mix together the flour, baking powder, baking soda, cornmeal and
- In a small bowl, beat the eggs until light and fluffy. Add the sugar and mix together.
- Add half of the egg mixture and half of the orange mixture to the flour. Stir until just
- combined, there will be streaks of flour in the batter at this point. Add the second
- half of the egg mixture and the second half of the orange mixture. Stir until just
- combined – this time, there should be no streaks of flour left. Be careful not to over-
- mix the batter.
- Pour the batter into your prepared pans. Bake for 25 to 30 minutes, until the tops of
- the cakes are golden and a cake tester comes out clean. Don’t over-bake the cake. It’s
- best to check it even before the 25 minutes are up.
- Remove from the oven and cool the cakes in their pans for 30 minutes. Turn the
- cakes out onto racks to cool completely.
- Place the chocolate in a heat proof bowl. Set aside.
- Heat the cream in a saucepan over medium high heat. You want it to come to a slow
- boil only. Pour half of the heated cream over the chocolate and mix together. Pour
- the rest of the cream and the Baileys into the chocolate and mix until fully combined.
- Add the butter and mix until it has melted and is fully combined. Set aside to cool for
- about 15 minutes.
- Place the butter into the bowl of a stand mixer or in a bowl with an electric hand
- mixer. Mix the butter on medium speed until light and fluffy. Slowly add the
- powdered sugar and mix until fully combined. Add the espresso powder and the
- whipping cream. Mix until fully combined and the buttercream is light, fluffy and
- I cut the chocolate Kahlua cakes in half so I ended up with four layers (you’ll have an
- extra layer left over. If you don’t want any leftovers, you can just use the two layers,
- but they’ll be fairly thick). I didn’t cut the orange olive oil cakes. You can assemble
- the cake in whatever order you like but here’s what I did.
- My layers from the bottom up: Chocolate Kahlua cake | frosting | orange olive oil
- cake | frosting | ganache | chocolate Kahlua cake | frosting | orange olive oil cake |
- frosting | ganache | chocolate Kahlua cake | frosting | ganache (top layer)
Like I said, this isn’t your average, run-of-the-mill cake. This is a fancy pants, put on your jewels and drink tea from expensive china with your pinky raised kinda cake. It tasted amazing (I could literally drink that Baileys ganache).
It’s also one helluva monster cake, perfect for serving to a crowd of 10-12 people (or, you can have it for breakfast, lunch and dinner for a few sublime days). I shoveled large forkfuls into my mouth so as to get a taste of all the layers together.
Store it in the fridge but take it out at least half an hour before serving to soften up.
I hope that Kim and all of you, her wonderful readers, enjoy it!
Oh I’m going to enjoy it alright. Over and over, and over again.
Thanks so much to Nancy for guest posting for me today. It’s an absolute pleasure to kick off Boozy Desserts Week with you.
Both myself and Nancy attended the Food & Wine Conference in Orlando last weekend. It was so much fun getting to see Nancy in person. She is a total riot, and she’s absolutely gorgeous. I get to spend some more time with her this coming fall in Vancouver. I’m counting down the days.
Check out these amazing recipes from gotta get baked:
Ham & Pineapple Pizza Pockets by Gotta Get Baked
Cheesy Beer Quick Bread by gotta get baked
Loaded Cheesy Nachos by gotta get baked
Thanks again to Nancy for kicking off Boozy Desserts Week.
Stay Tuned for more Boozy Deserts from Cookistry, My Catholic Kitchen and My Imperfect Kitchen.
Toodles and smoochies! xx