For Christmas I made an Espresso Cake with hot Kahlua syrup for the fam. I am not gonna lie, it was pretty darn good :) My sister (check out her professional site) took the pictures of my oh so yummy cake. Here's the recipe:
3 tablespoons instant espresso
1/4 cup boiling water
1/4 cup cold water
2 1/4 cups sifted cake flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 teaspoon freshly grated lemon rind
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
THE HOT KAHLUA SYRUP
2/3 cup Kahlua or Tia Maria liqueur
1/3 cup water
3 tablespoons honey
- Position rack in the lower third of the oven and preheat to 350. Butter a 9-inch fluted ring. Dust the pan with all purpose flour, then invert the pan over the kitchen sink and tap to remove excess.
- To make the cake: In a small bowl, dissolve the espresso in boiling water. Stir in teh cold water and set aside to cool.
- Using a triple sifter, sift together the flour, cocoa, baking soda, and salt. Set aside.
- Cut the butter into 1-inch pieces and put them and lemon rind in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
- Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.
- Add the eggs, 1 at a time at 1-minute intervals. Blend in the vanilla and sour cream. The mixture will look somewhat curdled at this point. This is okay.
- Reduce mixer speed to medium-low. Add the dry ingredients alternating with the espresso, dividing the dry ingredients into three parts and the espresso into two parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
- Pour the batter into the prepared pan and smooth the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 55 to 65 minutes, or until the cake begins to come away from the sides of the pan and a twig of straw or toothpick inserted into the center comes out dry.
- Remove from the oven. Set the pan on a cake rack for 10 to 15 minutes to cool slightly.
- To make the syrup: In a small saucepan blend the Kahlua, water, and honey. Bring to a slow boil and simmer 2 to 3 minutes. Remove from heat. Pierce the top of the cake with a wooden skewer and slowly spoon the hot syrup over the top of the hot cake. Let stand in the pan for at least 1 hour to allow cake to absorb all the liqueur, then invert onto a rack and remove pan.
SERVING SUGGESTION: Prepare recipe of Ganache Glaze (below). Leave cake on the rack, and place the rack over a large shallow pan. Spoon the glaze over the top, allowing the icing to flow gently down the sides in between the ridges. Al of the cake does not have to be covered with the glaze. Carefully arrange the cake on a serving plate.
3 ounces imported semisweet or bittersweet chocolate
3 ounces heavy cream
1/2 tablespoon light corn syrup
1/2 tablespoon Grand Marnier, Cointreau, or dark Jamaican rum
1/2 teaspoon vanilla extract
1/2 teaspoon hot water, if needed
- Break the chocolate into small pieces and set aside.
- In a small saucepan, heat the heavy cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour the hot cream over the chopped chocolate. Let it stand for about 1 minute, then stir the chocolate and cream together, slowly mixing until all the chocolate is melted.
- Blend in the liqueur or rum and vanilla. If the surface is oily, stir in 1/2 teaspoon of hot water. The glaze should thicken as it stands, but remain pourable. If the ganache fails to thicken, chill it in the refrigerator for 4 to 5 minutes. Watch carefully, as it must not be too cold.