Double Chocolate Cake with Kahlua Whipped Cream and Strawberries

7 Aug

Could it be?  Another chocolate cake?  Well, first off, my hubby truly enjoys really good chocolate cake.  Secondly, it’s his birthday (happy birthday to my guy!)  Lastly, this is most definitely not just another chocolate cake.  Despite how stand-out-good this chocolate cake is, I honestly hesitated in writing this post about… chocolate cake.   My hesitation was short lived, because this cake truly needs to be shared.  I only paused on this because it’s similar to writing about chocolate chip cookies (which I’ll do soon – wink).  Anyone and everyone seems to have a “best recipe” for chocolate cake.   Yes, it’s a highly saturated place to be, but there is no way I can keep this chocolate dream to myself.  The family agrees that this was really the best chocolate cake we’ve eaten…possibly ever…or at least as far as our tummies can remember!

Layered Chocolate Cake with Strawberries

Double Chocolate Cake – perfect for someone’s birthday!

One might be surprised at what awaits underneath the white frosting… but alas, there are those telltale dark chocolate shavings that give away our delicious secret.

double chocolate layer cake

Double Chocolate Cake – a moist, tender cake with just the right amount of sweetness and rich chocolate flavor

I did exchange the typical butter cream or ganache frosting for a lighter whipped cream frosting.  We love our sweet treats, but just not overly sweet.  Since the cake itself is super rich, moist, and chocolate-dense, I opted for whipped cream frosting to balance it all out.  The whipped cream here is deliciously infused with Kahlua for that special flavor.  It’s also “stabilized” with gelatin so it keeps its shape well, without fear of getting runny.

double chocolate layer cake with strawberries

Double Chocolate Cake, layered with fresh, sweet strawberries

The fresh strawberries truly make this chocolate cake special.   The rich, deep chocolate is perfectly paired with light whipped cream, and then given a refreshing bite with ripe strawberries.  I cannot explain in mere words how yummy this thing is.  I gained a few pounds just making it.  I wish I were kidding.  I did the taste-bake-keep tasting thing, as usual.  Sigh.

Oh, and this probably goes without saying – but, a good quality chocolate will make a difference on the turnout of your dessert.

I almost forgot to mention that this batter makes killer cupcakes, too!  I had a bit of leftover batter and made amazing cupcakes with it.  That could have been a whole other post.  Enjoy!  I know you will.

RECIPE (serves 10-12)

INGREDIENTS

For the Cake:
3 oz good quality semi-sweet chocolate, finely chopped (I love Guittard)
1 1/2 cups fresh, hot coffee (decaf is fine)
1 1/2 cups unsweetened cocoa powder
2 1/2 cups all purpose flour
3 cups white sugar
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs, room temp
3/4 cups vegetable oil
1 tsp vanilla extract
1 1/2 cups buttermilk (you can make your own by using 1 1/2 cups whole milk mixed with 1 1/2 T vinegar, and let that sit at room temp for at least 15 min, allowing it to curdle.  Mix well before incorporating.)

For Stabilized Whipped Cream Frosting:
16 tsp water
4 tsp Knox plain gelatin
4 cups very cold heavy whipping cream
4 tsp vanilla extract
8 TB powder sugar
2 T Kahlua (optional)

Filling:
Fresh strawberries, chopped (about 1/2 cup, give or take)
Sliced strawberries for garnish

DIRECTIONS:

For the cake (can be made 1 day ahead):
Preheat oven to 300F.  Grease two 10×2 round cake pans.  Line bottoms of pans with rounds of wax paper, and grease the paper.

Combine finely chopped chocolate with hot coffee, and stir occasionally until chocolate is completely melted.  Set aside at room temp.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a second large bowl, beat eggs until thickened and lemony yellow – about 3 min with standing mixer or 5 min with hand-held mixer.  Gradually add in oil, buttermilk, vanilla, and melted chocolate mixture.  Continue beating until well combined.  Add flour mixture and beat on medium until just combined well.  Divide batter evenly between the cake pans.  Bake in middle rack until toothpick comes out clean or almost-clean.  About 60-70 minutes.

Cool cake completely in pans on racks.  Can cool overnight at room temp, wrapped well.  When cool, slowly run a thin knife around edges and invert layers.  Carefully remove wax paper.

For the frosting:
In large mixing bowl, stir in heavy whipping cream, vanilla extract, powder sugar, and Kahlua.  Put this bowl, along with  beaters, in fridge to keep cold.

Mix Knox gelatin with water in a microwave safe bowl.  Let sit for about 10 min, for gelatin to soak up the water.  Microwave for about 15-20 seconds, to melt the gelatin.  Stir well, and let cool to lukewarm.

Take out the bowl with whipped cream ingredients.  Beat on medium until ribbons form (not to soft peaks yet.)  Stop beating and quickly check that your gelatin mixture is still liquid and almost cool.  If it has coagulated, reheat in microwave for 5 seconds.  Resume beating whipped cream mixture, while slowly pouring in liquid gelatin into the mixture as it is beating.  Beat to stiff peaks.  Keep in fridge until ready to use.

Mix desired amount of chopped strawberries with about 3/4 cup of the whipped cream to make the filling.

Spread filling in between layers of chocolate cake.  Frost cake with whipped cream.  Garnish with strawberry slices and shaved chocolate, if desired.  Cake keeps very well in fridge as long as it is covered.

Source:  Chew Out Loud, inspired by Gourmet

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33 Responses to “Double Chocolate Cake with Kahlua Whipped Cream and Strawberries”

  1. Amy August 7, 2012 at 9:53 am #

    This is absolutely stunning! A gorgeous cake! 🙂

  2. epicureantease August 7, 2012 at 10:20 am #

    Looks and sounds fabulous!!! 🙂

    • chewoutloud August 7, 2012 at 3:21 pm #

      Thank you! I wish it were diet food 😉

  3. lindsayballen August 7, 2012 at 1:58 pm #

    These photos are incredible! Your photography skills rival even your cooking skills!

    • chewoutloud August 14, 2012 at 1:32 am #

      Thanks for the encouragement, Lindsay! 🙂

  4. trkingmomoe August 8, 2012 at 1:41 am #

    I just got a recipe for stablized whipped cream frosting this spring. I haven’t tried it out yet. That picture looks so good. I am going to have to make it. Thanks for sharing.

  5. Kiran August 8, 2012 at 7:10 pm #

    That looks lip-smacking delicious 🙂

  6. jothetartqueen August 9, 2012 at 7:49 am #

    Looks like a great chocolate cake! Deceiving under the whipped cream frosting though until you revealed its cross-section. Love the addition of strawberries too!

  7. roxyboots August 9, 2012 at 1:07 pm #

    That’s a bit of a show stopper!

  8. Anna @ Crunchy Creamy Sweet August 9, 2012 at 4:56 pm #

    Gorgeous inside and out!

  9. Monet August 10, 2012 at 11:20 pm #

    Such a beautiful cake! I would have never guessed it could look just as pretty on the inside. Well done! I’m very glad I found your blog!

    • chewoutloud August 11, 2012 at 12:29 am #

      Thanks, Monet, for the nice comment. So happy you visited 🙂

  10. kaiyasworld August 12, 2012 at 9:57 pm #

    This looks delicious! Now I just need to find someone to make it for me. 🙂

  11. becpezz August 24, 2012 at 5:27 am #

    Oh I am so going to make this!! Thanks for sharing.

  12. 1visionmultimedia August 24, 2012 at 6:04 pm #

    Wow…that looks amazing!

  13. Swathi August 28, 2012 at 10:19 pm #

    Wow… You have decorated the cake so well… Looks YUM!!!!

  14. yudhikayumyum September 4, 2012 at 4:27 am #

    Yum…going to give this a bash soon!

  15. Lisa November 4, 2012 at 8:11 pm #

    I think I only have some 9 inch round pans. What do you think the cooking time will be if I use 9 inch rounds instead of 10 inch? thanks!

    • chewoutloud November 5, 2012 at 5:09 pm #

      I’m sure it will come out great! I would just increase bake time by 5 minutes to begin with, and just keep checking from there. Until toothpick only comes out with a few tender crumbs attached. 🙂

  16. Alice January 5, 2013 at 8:43 am #

    Did not have to add baking powder ??

    • chewoutloud January 11, 2013 at 3:02 pm #

      Alice, the recipe states both baking soda and powder in it.

  17. Dawn Benson Boatman March 13, 2013 at 12:13 am #

    This looks great! Was wondering if it had a coffee flavor to it at all?

    • chewoutloud March 13, 2013 at 3:41 pm #

      Coffee usually just adds a depth to the chocolate flavor; there is no distinct coffee flavor. The Kahlua has a yummy distinct flavor that is delish 🙂

  18. Mindy May 13, 2013 at 11:05 am #

    I just made this cake on May 11th for my mother-in-law’s birthday and wanted to let everyone thinking of making this know that it is fantastically delicious! The only thing I left out was the Kahlua because I didn’t have any am very pregnant anyways so figured I’d save that for another time. Everyone who tried it loved this cake! Thanks so much for the recipe, it’s definitely one I will make again!

    • chewoutloud May 14, 2013 at 12:37 am #

      That’s awesome, Mindy! Congrats on soon-to-be baby, and thanks for stopping by! 🙂

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