*ingredients
+Kalua chocolate cake:
°2 cups of all-purpose flour
°3/4 cup of coffee
°2 teaspoons of baking soda
°3/4 cup of unsweetened natural cocoa powder
°2 cups of sugar
°1 cup vegetable oil
°1/2 cup Kahlua
°3 large eggs
°1 teaspoon of salt
°3/4 cup of milk
°1 teaspoon vanilla
+Kalua coffee frosting:
°10 1/4 cups powdered sugar (1208 g)
°7 tablespoons of Kahlua
°1 1/2 cups salted butter, room temperature
°3 tablespoons of instant espresso powder
°1 1/4 cups of ghee
°Jimmy's Chocolate Sprinkles
*directions
Kalua chocolate cake:
Preheat oven to 350 degrees F. Grease three 8-inch cake pans with parchment paper.
In a large bowl, mix all dry ingredients.
Add the eggs, milk, vegetable oil, kohlrabi extract, and vanilla to the dry ingredients using an electric hand mixer and mix until combined.
Mix the coffee until fully mixed. The mixture will be very thin.
Pour the mixture evenly into the prepared saucepans.
Bake for 32-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 5 minutes, then allow it to cool completely on a cooling rack.
Kalua coffee frosting:
Heat the kahlua over medium heat. Add the espresso as soon as Kahlua starts to boil. Stir until completely dissolved.
Put the butter and margarine in a blender and blend until smooth.
Mix in about half of the powdered sugar until well blended and smooth.
Then add about half of the Kahlua mixture and continue to mix well until the mixture is smooth.
Add the remaining powdered sugar, and mix well until the mixture is smooth and well blended.
Add additional Kahlua mixture until frosting reaches desired consistency.
To assemble the cake:
Once the cake has cooled, place the first cake layer on a serving plate. Spread a cup of the decorating cream on the surface of the cake.
Place a second layer of cake on top and repeat with another cup of frosting on top. Add the final cake layer and put the cake frosting on the outside.
To add a pattern to the sides of the bun, use a smoother/brushed icing tool.
Sprinkle a few granules down the sides of the cake.
Pipe icing balls around the top of the cake
Place the cake in an airtight container for storage. It is best to eat the cake within 2-3 days of making it.
Enjoy !
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