- Home
- Cake
- How To make Kahlua White Chocolate Valentine Cake
How To make Kahlua White Chocolate Valentine Cake
1 3/4 c Whipping cream
3 1/2 oz Chopped white chocolate
1/4 ts Vanilla
CAKE: 2 oz White chocolate
1/2 c Whipping cream
1 1/3 c Sifted cake flour
1/2 ts Baking powder
Salt 1/4 c (4 tablespoon) unsalted
-butter room temperature 1 c Sugar
1 Whole egg
1 Separated egg
6 tb Milk room temp
KAHLUA SYRUP: 3 tb Water
1 ts Instant coffee powder
1 ts Sugar
1/4 c Kahlua
WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill. GANACHE: In large bowl of electric mixer, combine cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4-5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff. CAKE: In small bowl set over simmering water, melt chocolate and cream together. Stir until smooth. Set aside to cool completely. In large bowl of electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition. In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from
whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and
floured waxed paper. Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with white chocolate ganache. KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add kahlua and stir to blend. Cool.
How To make Kahlua White Chocolate Valentine Cake's Videos
How to make a Black Russian Cake l Black Russian l Beginner Baking Recipe
Watch this video to see how to make this amazing Black Russian Cake.
Recipe
1 Yellow Cake Mix
1/2 C Sugar
5.9oz Instant Chocolate pudding mix
1 Cup Oil
4 Eggs
1/4 C Vodka
1/4 C Kahlua
3/4 C Water
Bake at 350 for 45-50 minutes
Glaze
1/2 C Powdered Sugar
1/4 C Kahlua
Check out the things I use.
Prep Table -
Spatulas -
Stainless Steel Measuring Cups -
Cake Stand -
Flexi Smoothers -
Bench Scrapper -
Round Cookie Cutters -
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
Truffles & Chocolate Treats for Valentines Day! - Around the Kitchen Table
Join +Susan Serra and I on this weeks edition of *Around the Kitchen Table* as we help you get ready for *Valentines Day*
On the show this week I'll be sharing how to make Chocolate Truffles and how to make some delicious Chocolate dipped treats for your Valentine!
Before the show I'll post the recipe on this page.
Wednesday, February 4th
@ 9 am PST | 10 am MST | 11 am CST | 12 pm EST | 5 pm UK
Watch our show here on the event page where you can leave your comments and ask your questions during The shows broadcast live.
But if you can not watch it live you do not worry can always watch the replay on my YouTube Channel:
#AroundtheKitchenTable #cookingshow #kitchentips
Angela's Chocolate and Coffee Truffle Gateaux
Ingredients:
Chocolate Cake
100g dark chocolate
85g unsalted butter
6 eggs separated
100g sugar
6g cocoa powder
1g salt
Chocolate and Coffee Liqueur Chantilly Cream
130g dark chocolate
35g Kahlúa
40g milk
300g double cream
25g sugar
Kahlúa Syrup (optional)
100g sugar
200ml water
3 tablespoons of Kahlúa
Grated chocolate for decorating
Preheat your oven to 180 degrees or 350 degrees centigrade.
Place the butter and the chocolate into a bowl and place over a Bain Marie and melt together. Mix well.
Separate the 6 eggs placing whites into one bowl and the yolks into another. To the yolks add 20g of the sugar and the 6g of sifted cocoa powder and mix thoroughly. Add the chocolate mixture to the yolk mixture and mix together.
Beat the egg whites in a mixer or with a whisk adding the remaining 80g of sugar in 3 stages mixing thoroughly after each addition until the mixture forms stiff peaks.
Add one third of the egg white mixture to the chocolate batter with your whisk , mixing it through to loosen the batter then add the remaining two thirds of the egg whites and change to a spatula and fold gently into the mixture so you don’t knock out all the air. Mix until fully incorporated.
Pour mixture into a baking tray lined on the bottom with baking paper and bake for 8-10 minutes at 180 degrees or 350 degrees centigrade.
Allow to cool in the baking tray.
Kahlúa Syrup
This is optional but adds a luxurious moisture to your cake. Heat the sugar water and Kahlúa in a saucepan until the sugar has devolved and set aside to cool.
Chocolate and Coffee Chantilly Cream
Place the milk and the Kahlúa in a pan and bring to the boil. As it comes to the boil pour it over the chocolate and allow to sit for a minute or two to allow the chocolate to begin to melt. Stir together.
Add the 25g of sugar to the cream and mix into the cream. Add the melted chocolate to the cream and whisk to a spreadable consistency. Place to one side.
Take the cooled cake and sprinkle the top of the cake with a little icing sugar to stop it sticking to your surface. ( this is optional).Place the cake upturned on the work surface and remove the baking paper carefully. Trim all the edges of the cake and then measure the remaining cake and cut into three even pieces.
Place one slice on a plate and if you have made the Kahlúa syrup brush the cake with the syrup and then spread with the cream mixture add a second piece of cake brush with the syrup and repeat with the cream and finally the last layer. Place the cake in the fridge for at least two hours.
Meanwhile grate some chocolate for the topping.
Take a serrated knife and cut off a small amount of cake off all four sides of the cake revealing the layers. Sprinkle the grated chocolate over the top of the cake to complete your creation and enjoy.
HOW TO MAKE CHOCOLATE MOUSSE: with Kahlua
A light, fluffy, delicious dessert .. you really must try it!!
INGREDIENTS: (SERVES 4)
200g dark / milk chocolate
300ml thickened cream
1 tsp instant coffee
50ml Kahlua
1 egg white
2 tsp of caster sugar
strawberries and grated chocolate to serve
FOLLOW ME ON FACEBOOK:
Chocolate Christmas Cake
This Chocolate Christmas Cake is a festive chocolate cake for Christmas that takes hardly any time to put together! The bundt pan does all the work for you! It's moist and delicious and pairs beautifully with some syrupy kirsch cherries spooned over rich vanilla ice cream. Easy-to-make cake decorations give it a fun wintery vibe.
#entertainingwithbeth #CookingChannel #ChocolateChristmasCake
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Nordic Ware Pine Forrest Bundt Pan
Mini Whisk
Grey Apron
Mason Cash Mixing Bowl
Ghirardelli Chocolate Bar
Powdered Sugar Shaker
Cost Plus Wooden Charger (now they are sold as a set and a bit pricy! But here they are, for a less expensive option see alternative charger)
Alternative Charger. This one would be just as lovely!
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
BETH'S CHOCOLATE CHRISTMAS CAKE RECIPE
Serves 10
INGREDIENTS:
2 oz (52g) Ghirardelli Bittersweet Chocolate (60-70% Cacao) broken into pieces
1 cup (100g) unsweetened cacao powder
1 cup (240ml) boiling water
2 cups(400g) white sugar
1 cup (240ml) vegetable oil
3 eggs
2 egg yolks
1 Tbsp (15ml) Vanilla Extract
1 1/4 cups (150g) all-pupose flour
1 tsp salt (5ml)
1 tsp (5ml) baking soda
KIRSH CHERRIES:
4 Tbsp (60g) Unsalted Butter
4 Cups (600g) Pitted Frozen Cherries
2 Tbsp (30ml) Kirsch (Cherry Brandy) or 1 tsp Almond Extract
Pinch of salt
GARNISHES:
4-6 Sprigs of Fresh Rosemary
1/3 cup (65g) white sugar
1/2 (120ml) cup of water
12 fresh cranberries
1 Tbsp (7g) Powdered sugar
High-quality vanilla ice cream (Haagen-Dazs etc
METHOD:
Preheat oven to 350F. Spray a 9-cup capacity bundt pan with baking spray and use a pastry brush to distribute it well into all the crevices.
In a large heat-safe mixing bowl add the bittersweet chocolate, the cacao powder and the boiling water. Let it sit for 5 minutes. Then whisk to combine.
Whisk in the sugar until dissolved and mixture is smooth. Slowly whisk in the vegetable oil until combined. Add the eggs one at a time, whisking in between each addition. Then add the egg yolks, one at a time, combining well after each addition. Then add the vanilla extract. Set aside.
In a medium-sized bowl whisk together the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients, in thirds, whisking in between each addition.
Pour the batter into the prepared bundt pan. Bake at 350F for 40-45 mins until a lower skewr comes out clean.
Allow to cool for at least 2-3 hours before attempting to flip the cake out of the mold. It's less fragile the cooler it is.
FOR CHERRIES:
Melt butter in a large skillet. Once foamy add the frozen cherries and stir occassionally until cherries release their juices and mixture is syrupy. Turn off the flame. Add the kirsch. Start with 1 tablespoon and taste it, for a boozier mixture add the full 2 Tablespoons. Add a pinch of salt. Allow to cool, transfer to a container, cover and reheat before serving.
FOR THE GARNISHES:
Dip the rosemary in the water, and then drag through the sugar until covered with a light dusting. Repeat the process for the cranberries. Transfer sugared sprigs and cranberries on a plate and leave at room temperature uncovered until ready to decorate. This can be done 1-2 days ahead. The sugar will harden, keeping the frostbitten look intact.
Make Ahead Tip: Once completely cooled, keep cake in Bundt Pan, loosely covered with foil at room temperature before serving. Cake can be made 1 day ahead.
To serve: Losen cake around permineter with a small pairing knife. Place platter on top of bundt pan. Flip the whole thing over, gently shake the bundt pan to loosen the cake, remove the pan. Then add the rosemary garnishes around the base of the cake, intermingled with 2-3 cranberries every few inches or so. Dust with powdered sugar. Cake can be assembled like this in the morning and left at room temperature until ready to serve in the afternoon or evening.
After serving, keep wrapped in foil in the refrigerator to preserve freshness and flavor.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Coconut Kahlua Cake - The ULTIMATE Coconut Cake Recipe! With Coffee Buttercream!
FULL RECIPE HERE:
The most AMAZING combination of coconut and coffee - coconut Kahlua cake with coffee French buttercream! You need this in your life! It's the ultimate coconut cake recipe!
French Buttercream Recipe:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest: