Monday, December 17, 2012

Kahlua and Biscoff Cake

Another hiatus. I know. I'm a terrible blogger.

But, I got a job. Like a real human job. So that's good.
Also, I took 511 photos of my thanksgiving pies and that number is so daunting I cannot even bring myself to go through them to find the good ones.

Hopefully this will make up for my absence: 

Here is cake recipe that I found on pinterest. The original recipe was for 12 cupcakes, so I trippled it for a 3 layer 9" cake.


I mean. Biscoff, Chocolate and Kahlua. Duh. Perfect combination.

The cake was great. Really intensely kahlua-ey. But, when I pulled it out of the oven, it was hard as a rock. The top had baked into what I would describe as brownie brittle meets...well... a rock. I mean. I knocked on it. And it went nowhere. So, I flipped the cake and checked the bottom to see what was going on. And the bottom was UNDERCOOKED (seriously, can I ever bake anything and not experience drama??)

I threw it back in the oven and lowered the temperature. It all came out fine in the end. The top softened a ton once it was iced and no one knew about my major issues.

The frosting is so good. If you haven't tried a) Biscoff (shame on you!) or b) Swiss Meringue Frosting then you need to get on it now.

For the piping, I swiped some of the chocolate ganache along the inisde of the piping bag and then filled it with the Biscoff swiss meringue.

Overall, A+ to this recipe. Try it now. The cake and chocolate are easy peasy. The icing is a bit of a challenge, but worth it. 100% worth it.

Adapted from Baker's Royale

Kahlua Cake

Yield: 3 layer 9" cake or 36 Cupcakes

3 cups all flour
3 cups plus 6 tablespoons sugar
1 cup plus 6 tablespoons Unsweetened Cocoa Powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup (3 sticks) unsalted butter, melted and warm
6 large eggs
3 teaspoon pure vanilla extract
2 tablespoon instant coffee (dry)
1 1/2 cup Kahlua
"Preheat oven to 350 degrees.

Add flour, cocoa powder, sugar, baking soda, instant coffee and salt in a bowl and mix thoroughly to combine. 
Add in the butter, eggs, and vanilla and beat on medium speed for one minute. 
Add half of the Kahlua into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining Kahlua. 
Beat for 20-30 seconds until the batter is smooth. 
The batter will be thin enough to pour. Divide it evenly among the 3 pans."
Bake ~20-30 minutes. I don't have an exact number, so just watch it. Carefully.

Biscoff Swiss Buttercream

5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 teaspoon salt
1 tablespoon vanilla
1/4 cup of Biscoff spread
"Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.

Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. 
Add salt and vanilla and mix to combine. 
Add in Biscoff and mix until well combined."

Chocolate Pouring Sauce

2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
"Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. 
Add powdered sugar and mix to combine. 
Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. 
Set aside all chocolate pouring sauce to cool until warm."

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