Dark Chocolate Fudge Layer Cake with Kahlua Swiss Meringue Buttercream.
 
Prep time
Cook time
Total time
 
This dark, fudgy layer cake is surprisingly moist and is the perfect accompaniment to the silky-smooth Swiss Meringue flavored subtly with Kahlua.
Author:
Serves: 6 to 8
Ingredients
  • For the cake:
  • 1 ½ cups AP flour
  • ½ cup Dutch processed cocoa powder
  • ¾ cup unsalted butter room temp
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup brown rice syrup
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup buttermilk
  • 1 large egg - room temp
  • 2 large egg yolks - room temp
  • 1 tsp. vanilla extract
  • 1 cup boiling water
  • 2 tsp. instant espresso powder
  • ½ tsp salt
  • Swiss Meringue:
  • 5 large egg whites
  • 1 ½ cup granulated sugar
  • ½ tsp. salt
  • 4 sticks of unsalted butter cut into pieces– room temp
  • ¼ cup kahlua
  • 2 tsp. of vanilla extract
Instructions
  1. For the cake:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda and cocoa powder and set aside. Pre-heat oven to 350 degrees and spray three 6-inch round cake pans with non-stick spray and line with parchment paper and set aside. In a separate bowl, combine the buttermilk and vanilla and set aside. Boil one cup of water, then stir in espresso powder. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy about 3 minutes. Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed. Add the brown rice syrup and combine until incorporated. Next add the egg beat until fully combined then repeat process with the egg yolks. Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and combine. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and beat until just incorporated. Do not over mix. Pour the espresso in the batter and stir with spatula until incorporated. Fill each of cake pans evenly with batter and place in the oven staggered on the middle rack. Bake 20 to 25 minutes until toothpick inserted comes out with an only a few moist crumbs. Allow to cool 5 minutes in pans on wire rack, then turn out to cool completely on racks. Wrap each cake with plastic wrap and store in fridge for 2 hours or overnight before frosting. Once cooled use a cake cutter or knife to cut off the dome part of the top of each layer of cake.
  3. For the Frosting:
  4. Separate whites from yolks in the bowl of a stand mixer. Pour sugar in bowl with the egg whites. Place bowl over, not touching, a pot with simmering water. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers it is completely smooth with no graininess. Should take about 10 minutes. Then return bowl to stand mixer fitted with a whisk attachment. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed. The bowl should be cool to the touch, this will take around 10 minutes. Next switch to the paddle attachment and beat on medium high speed. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal. Mix until frosting is smooth and shiny. Add in the vanilla and Kahlua and mix to combine.
  5. Frosting the cake:
  6. I used about half a cup of frosting in-between each of the layers. I opted for the naked look, but if you choose you will have enough frosting to frost the entire cake. Decorate as desired.
Recipe by Social Buttercream at http://socialbuttercream.com/2017/11/18/dark-chocolate-fudge-layer-cake-with-kahlua-swiss-meringue-buttercream-bon-voyage-mom/