- 12
Ingredients
- 3/4 cup unsalted butter, room temperature
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 4 large eggs, separated
- 1 tsp baking soda
- 2 tbsp cold water
- 1/2 cup cold brewed coffee
- 1/2 cup kahlua
- 1 1/3 cups flour
- 2 tsp vanilla
- 1 cup powdered sugar
- 1/2 cup kahlua
- 1 cup heavy whipping cream
- 1 tsp sugar
- 1 tbsp kahlua
Preparation
Step 1
1. Preheat oven to 325F. Grease and flour a bundt pan. Cream butter and sugar. Mix in cocoa and egg yolks, set aside.
2. Dissolve baking soda in water. Stir in coffee and kahlua. Alternately add kahlua mixture and flour to butter mixture, blending after each addition. Mix in vanilla.
3. Beat egg whites in another bowl until stiff. Fold egg whites gently into batter. Pour batter into prepared pan, bake 1 hour.
4. Mix powdered sugar and kahlua, stirring to blend. When cake tests done, remove from pan to serving plate. While still warm, pierce cake with fork. Pour glaze over top. Cool cake completely. Wrap cake in plastic wrap. Freeze for several hours or overnight.
5. Remove from freezer about 1 hour before serving. Whip cream and sugar until stiff. Blend in kahlua. Slice cake and serve topped with whipped cream.