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Chocolate Chocolate Chip Cake With Kahlua Icing
Chocolate Chocolate Chip Cake With Kahlua Icing
- Recipe Submitted by maryjosh on 11/01/2016
Ingredients List
- for the cake:
- 1 cup all-purpose flour
- 1/4 whole wheat pastry flour (or use all A-P)
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 U.S. stick) butter, softened to room temp
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon Kahlua
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1/2 cup chocolate chips
- for the icing:
- 1 cup powdered sugar, sifted to remove lumps
- 3-4 tablespoons Kahlua
Directions
for the cake:
Preheat oven to 375°F. Butter a 9″x5″ loaf pan. For easiest removal, line all sides with parchment paper (I make two “slings”: one that fits the width the of the pan, with over hang; another strip that fits the length, with overhang.)
Stir together the flours, cocoa, baking powder, baking soda and salt in a bowl. Set aside.
Using an electric mixer, beat the butter until very soft and fluffy. Don’t skimp on this step – it could take 2 to 3 minutes to reach fluffy, even though it looks smooth after just one minute.
Add the sugar and continue mixing until well-incorporated – it will be slightly sandy in texture.
Beat in the eggs, one at time, until the batter is smooth and light. Add the Kahlua and vanilla.
Pour in 1/3 of the flour mixture, combining until just incorporated. Pour in half of the buttermilk. Repeat both additions again, ending with the flour mixture (so, flour-buttermilk-flour-buttermilk-flour). Do not overmix. If you have to, stop the mixer between additions as you reach for your ingredients.
Using a wooden spoon or spatula, stir in the chocolate chips, distributing them as evenly as possible. The batter will be very thick, almost brownie-like.
Spoon the batter gently into the prepared pan and smooth out.
Bake in the center of the oven for 65 to 75 minutes. The cake is done when a tester inserted into the middle comes out almost clean (streaked, but not thickly coated). Do not overbake. The center of the cake will firm up a bit as it cools.
Leave the cake in the pan for 10 minutes, then turn out on a cooling rack to cool completely before icing.
for the icing:
Place the confectioners’ sugar in a small bowl. Whisk in 3 tablespoons of the Kahlua until completely combined, with no lumps of sugar. Test the consistency by dipping the whisk into the icing and lifting. There should be a steady, slow stream of icing dripping from the whisk. If necessary, whisk in additional Kahlua, 1/2 tablespoon at a time, until it reaches desired consistency.
Drizzle the icing over the cooled cake, letting it run down the sides.
Note: If your pound cake falls in the center upon cooling, you can troubleshoot later, but meanwhile, save the cake: let the cake cook completely rough side up. Before icing, flip the cake over, bottom side up, and use that as your new top. I like to do this whenever I ice a pound cake, simply because the icing looks so smooth and beautiful, and readily drips down the sides. The smooth, perfectly flat surface also easily accommodates any toppings you might want to add, like sugared cranberries, or chocolate shavings.
Preheat oven to 375°F. Butter a 9″x5″ loaf pan. For easiest removal, line all sides with parchment paper (I make two “slings”: one that fits the width the of the pan, with over hang; another strip that fits the length, with overhang.)
Stir together the flours, cocoa, baking powder, baking soda and salt in a bowl. Set aside.
Using an electric mixer, beat the butter until very soft and fluffy. Don’t skimp on this step – it could take 2 to 3 minutes to reach fluffy, even though it looks smooth after just one minute.
Add the sugar and continue mixing until well-incorporated – it will be slightly sandy in texture.
Beat in the eggs, one at time, until the batter is smooth and light. Add the Kahlua and vanilla.
Pour in 1/3 of the flour mixture, combining until just incorporated. Pour in half of the buttermilk. Repeat both additions again, ending with the flour mixture (so, flour-buttermilk-flour-buttermilk-flour). Do not overmix. If you have to, stop the mixer between additions as you reach for your ingredients.
Using a wooden spoon or spatula, stir in the chocolate chips, distributing them as evenly as possible. The batter will be very thick, almost brownie-like.
Spoon the batter gently into the prepared pan and smooth out.
Bake in the center of the oven for 65 to 75 minutes. The cake is done when a tester inserted into the middle comes out almost clean (streaked, but not thickly coated). Do not overbake. The center of the cake will firm up a bit as it cools.
Leave the cake in the pan for 10 minutes, then turn out on a cooling rack to cool completely before icing.
for the icing:
Place the confectioners’ sugar in a small bowl. Whisk in 3 tablespoons of the Kahlua until completely combined, with no lumps of sugar. Test the consistency by dipping the whisk into the icing and lifting. There should be a steady, slow stream of icing dripping from the whisk. If necessary, whisk in additional Kahlua, 1/2 tablespoon at a time, until it reaches desired consistency.
Drizzle the icing over the cooled cake, letting it run down the sides.
Note: If your pound cake falls in the center upon cooling, you can troubleshoot later, but meanwhile, save the cake: let the cake cook completely rough side up. Before icing, flip the cake over, bottom side up, and use that as your new top. I like to do this whenever I ice a pound cake, simply because the icing looks so smooth and beautiful, and readily drips down the sides. The smooth, perfectly flat surface also easily accommodates any toppings you might want to add, like sugared cranberries, or chocolate shavings.
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