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 mithingthepoint​ originally made this back in the days of yore as a FFXII dessert for Balthier, and it pretty much had me from the initial list of ingredients.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

Ingredients

Cake

  • 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:

image

 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:

image

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.

I made these… significantly earlier than I would care to admit, but things have been busy enough around here with the holidays and such that I haven’t gotten to posting these just yet.

I made these alcoholic cookie balls for the bosses this year (with a few leftover for me), and they also kind of served as tryouts for a good base ball recipe. This was definitely one of the more interesting ones, but not the one I’ll be ultimately using.  Very good recipe, though. And around this time of year, I’m all for alcoholic cookie balls.

This recipe isn’t quite perfect, as I ended up having to do some guessing on whether or not I had the right chocolate (long story short there was chocolate in my pantry but I didn’t know what kind it was as it had been taken out of the packaging and scattered all over the pantry), or enough of it. These ended up being a bit more moist following the base recipe, and I ended up adding powdered sugar to compensate. Not sure how much the Kahlua came through on this, but still a no bake, relative stress relieving assembly process.

Kahlua Balls
Makes appx 20 balls

  • 3 c crushed graham cracker crumbs (comes out to about two and a half of the small packages of graham crackers you find in a box)
  • .75 c powdered sugar
  • .25 c dark cocoa powder
  • 1.5 c semisweet chocolate, finely chopped
  • 1 t vanilla extract
  • 3 T corn syrup
  • .33 c Kahlua
  • 3 T brewed coffee
  • .5 c white sugar, for rolling

First, crush your graham crackers. If you have a food processor, you can do it that way. Alternatively, do what I did – take a large bag, add a package at a time, and beat it with a rolling pin until you have relatively uniform, fine crumbs. Trust me, it’s a pretty fantastic feeling. To chop your chocolate, use a large knife (such as the one in picture two above), and use it on the squares to kind of shave the chocolate off the squares, to a fine enough point that it will blend in the batter well eventually. 

Take your chocolate, cocoa powder, powdered sugar, and graham cracker crumbs, and whisk them together until you have a relatively uniform mix. Add in the vanilla, Kahlua, corn syrup, and coffee, and stir with a rubber spatula until the dough just barely comes together.  If it ends up too moist, add more powdered sugar to firm. 

Take chunks of dough and roll them into 1" balls. Put them on a separate plate to rest while you roll them all out. Once rolled, put them in the white sugar, toss to coat, and then place in a container. Put them in the fridge to chill – two to three days to develop the flavor is best.  And then, when you decide to eat them (and it will be sooner rather than later), bring them up to room temp, and enjoy!

I made this as a reward for getting through a damn long week, and let me tell you – it was absolutely worth it.  The coffee was probably not the best in the world, as I do not have a dedicated coffee maker at home (I only usually get lattes out in the wild, and any use of coffee is either in making Kahlua, Bailey’s, or as a part of ice cream).  I also didn’t use espresso, as I didn’t have it on me, but would probably change things a bit again. 

However, I did have Ben and Jerry’s Bonaroo Buzz, good local coffee (Steep and Brew’s Highlander Grog), and pumpkin spice Kahlua (yes it is a thing and it is amaaaaazing). This would probably work if you needed to add a bit of milk to it too for your own personal tastes. 

Either way, good drink. Good way to end a week.

Kahlua Crunch Affogato
Makes 1

Ingredients

  • 1 large scoop Ben and Jerry’s Bonaroo Buzz (or similar coffee/alcohol crunch flavored ice cream of choice)
  • 4 oz fresh brewed coffee (or espresso, or latte, really, whatever works best for your tastes)
  • 3 oz Kahlua (I used the pumpkin spice version I was able to find, best decision ever)
  • 1.5 oz vodka

Scoop your ice cream into a bowl, pour the coffee over it, and then add your Kahlua and vodka. And then enjoy your caffieney alcoholic ice creamy goodness. Maybe while attempting not to set things on fire.