This cake is my crowning glory. mithingthepoint​ originally made this back in the days of yore as a FFXII dessert for Balthier, and it pretty much had me from the initial list of ingredients. I’ve made it three times in my life, and none of them has been perfect, but this is pretty damn close. Time one, I didn’t have a springform and I’m 99% sure I screwed up the second layer pretty badly. Time two, I had the springform, but opened it too early, and it got all over everything.

And now, time 3. I got pretty much everything right this time around, except for the second layer – that still ended up a bit on the liquid side, likely because I didn’t beat the merengue/whipped cream bit of it for long enough.  The result is still amazing.  

This will take you several days to make. This has been sitting in my fridge for about a week now due to needing to pick up extra whipping cream and Kahlua for the final stage.  It is worth every minute you put into it.

Kahlua Mousse Cake
Lasts 2 weeks worth of desserts



  • 1.5 c flour
  • 1 c white sugar
  • .25 c special dark cocoa powder
  • pinch salt
  • 1 c hot brewed coffee (I used a leftover Pumpkin Spice Via I had from last year’s batch, this year’s is shit)
  • 1/3 c hot melted butter
  • 1 T vanilla extract
  • 1 egg
  • liberal amounts of Kahlua

Mousse Layer

  • 16 oz white baking chocolate
  • 1 stick unsalted butter
  • pinch salt
  • 2 t vanilla extract
  • 8 eggs, separated into yolks and whites
  • 4 T white sugar
  • 1.5 c heavy whipping cream

Kahlua Whipped Cream

  • 2 c heavy whipping cream
  • .75 c powdered sugar
  • .5 t vanilla extract
  • 2 T Kahlua

Kahlua Glaze

  • 1.5 c powdered sugar
  • 6 T Kahlua

Preheat your oven to 350. If your springform pan is not nonstick, grease and flour it, or put parchment paper in.  In a large bowl, mix together all your dry ingredients (flour, sugar, cocoa powder, salt), and form a small well in the middle. Add the hot brewed coffee directly in the center of the well, followed by the melted butter, vanilla extract, and egg, like so:


 Mix together, and pour into your springform.  Bake for 30 to 45 minutes, until a toothpick comes out clean.

Then, take your Kahlua, and pour it all over the cake. Trust me. Just do it.  The amount in picture two was about a quarter of a 750 ml bottle.  Chill for at minimum an hour in the fridge.  Longer is better here.

To make the mousse layer, melt together your stick of butter and your white chocolate over medium heat.  (I started with the butter, and added the chocolate in small chunks, and that was honestly the best way to get it to the lovely smoothness in picture 3.)  Then stir in the salt and vanilla, and whisk in the egg yolks (see picture 4 for what that looks like), and remove from heat. In a separate bowl, beat the egg whites with an electric mixer until foamy (see picture five), and slowly add the sugar in, beating until you get stiff peaks and the sugar is disolved, giving you a nice merengue.  I probably didn’t do the eggs long enough here to get that.  Fold into the white chocolate mixture.  Then beat your heavy whipping cream until thick and firm, and then fold that into the mixture as well.  

Pour the resulting confection over the soaked cake, and let it sit for one to two days. Mine sat for about five. 

On the day you’re ready to serve the cake, make the Kahlua whipped cream and the glaze.  For the whipped cream, work with all ingredients except the sugar cold, and start by using an electric mixer to beat the cream.  Slowly add the sugar, followed by the vanilla, and finally the Kahlua, and beat until thick (see pictures 7 and 8 for what that should look like).  If you properly did the confection layer, you will be able to safely open the springform and pour the whipped cream over the cake. If not, no worries, you can still pour the whipped cream on top of the cake in the springform and it’ll still work well.

For the glaze, work with the Kahlua cold, and mix it together with the powdered sugar (see picture 9).  Pipe it over the edges of the cake and/or in an abstract fashion. If you’re like me and using this as an exercise in spite baking, you might, say write this:


Before glazing it over to be a bit more socially acceptable (see final picture).

Either way? Enjoy your ridiculously boozy decadent ass cake.  You deserve it. Yes, you.

So, money this pay period has been a bit tight, as rent was due.  As such, I was looking for a cheaper cake to make for my birthday on Thursday.  And then, I came across this recipe I had bookmarked from a friend a while ago. 

The resulting cake is pretty amazing.  It’s wonderful and moist (doesn’t have as much orange soda flavor as I was expecting, but you could probably find a way to kick that up), and the glaze is pretty wonderful too. It also has three sticks of butter and three cups of sugar in it as a base, so healthy this ain’t. 😛

Orange Crush Cake
Lasts a pretty damn long time, as in I’m just finishing it now 3 weeks later


  • 3 sticks of butter at room temperature
  • 3 c sugar
  • 5 eggs
  • 3 c flour
  • .5 t salt
  • 1 c + 2 T orange soda (I used Sunkist)
  • (orange zest and food coloring is recommended to increase the oranginess, did not use)


  • 3 c powdered sugar, sifted
  • .25 c orange soda
  • (orange zest and orange juice again recommended to pump up orange flavor, did not use)

Preheat your oven to 325 degrees, and if your bundt pan is not a non-stick, grease it with butter.

Cream together your butter and sugar with an electric mixer, and then add your eggs one at a time, blending after each additional egg.  Your batter should look something like the first picture after you’re done with the eggs. Combine the flour and salt, and then add it a cup at a time to the batter, again mixing after each cup is added. Pour in your cup plus 2 T of orange soda, and then mix on low until the batter is combined.  

Use a rubber spatula to scoop the batter into the bundt pan, and then use it to smooth out the surface. Bake for an hour and ten minutes (mine ended up being a bit closer to an hour and a half) – a toothpick should come out clean in several places when it’s ready.  Remove the bundt from the oven and let it cool for five to ten minutes. After ten minutes, turn it upside down over a wire rack, with a plate underneath the rack (I’ll explain this in a minute). The cake should slide out (and if it doesn’t, use the rubber spatula to give it a little help), and then cool. 

While the cake cools, make your glaze!  Sift the three cups of powdered sugar, and then add the orange soda and whisk together until you have a thick glaze. Once the cake is cooled, spoon the glaze over the cake.  Wondering why you have the plate underneath it? It’s so it can catch any glaze that drips off the cake, and then spoon that back onto the cake for even more glazey deliciousness!

Important PSA: Smitten Kitchen has the recipes for the best cakes.  EVER.  I did something similar to this last year with a raspberry buttermilk cake she has a recipe for, and let me tell you, this strawberry summer cake is similarly awesome, without even having tasted it.  Yes, it smelled THAT good cooking. (And, I’ll be doing her strawberries and cream biscuits later this week, because YES.)

Strawberry Summer Cake
Makes appx 8 large slices


  • 6 T butter 
  • 1.5 c flour
  • 1.5 t baking powder
  • .5 t salt
  • 1 c sugar, plus a bit more to sprinkle on top
  • 1 large egg
  • 1 c milk
  • 1 t vanilla extract
  • 1 lb (or 1 pint) strawberries, hulled and halved

Preheat your oven to 350 (325, you know the deal, my girl runs hot). Combine your flour, baking powder, and salt in a separate bowl, and whisk together.  In a bigger bowl, cream together your butter and sugar, and then add your milk, egg, and vanilla.  Add your dry mixture last, slowly (or all in one clump like I did), blending until smooth.

Use a rubber spatula to empty your batter into a 9 inch cake pan, and if you haven’t already hulled and sliced your strawberries, do that now and press them, cut side down, into the surface of the batter.  Sprinkle a bit of sugar over the surface.

Put in the oven, and cook for 10 minutes at 350, and then reduce to 325 (300, see previous note), for about 50 or 60 mins more, until your tester (I recommend a toothpick on this one) comes out as clean as it can (the strawberries are super gooey). 

And then try not to stuff your face too noticeably.  😛