I love a good road trip with girlfriends. The conversation runs the gamut from family to current events to good books to cooking, and I always come home feeling inspired with a new idea or two. A few weeks ago Alison, aFh and I took off to Charlottesville, and our chatter landed on holiday meals: Are you cooking? What are you going to serve? How many people? Got a new recipe? aFh was looking for a make-ahead dessert.
Frozen Kahlua Cake is meant to be served partially-frozen, a forgiving and tasty addition to a holiday meal. The glazed topping, once frozen, adds an unexpected crunch. Don’t cut a corner; be sure to serve with the Kahlua whipped cream.
Thank you aFh for jogging my memory. Now I can say I’ve done something ahead of time for Christmas Day!
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 4 large eggs, separated
- 1 teaspoon baking soda
- 2 tablespoons cold water
- 1/2 cup cold brewed coffee
- 1/2 cup Kahlua
- 1 1/3 all-purpose flour
- 2 tablespoons vanilla extract
- 1 cup powdered sugar
- 1/2 cup Kahlua
- 1 cup heavy cream
- 1 teaspoon sugar
- 1 tablespoon Kahlua
- Preheat oven to 325 degrees. Grease and flour a Bundt pan. Cream butter and sugar. Mix in cocoa and egg yolks. Set aside. 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. Beat egg whites in a separate bowl until stiff. Fold egg whites gently into batter. Pour batter into prepared pan. Bake 1 hour.
- Combine powdered sugar and Kahlua, stirring to blend. When cake tests done, remove from pan to a serving plate. While still warm, randomly pierce cake with a fork. Pour glaze over top. Cool cake completely. Wrap cake in plastic wrap. Freeze several hours or overnight. 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.