Ingredients

The following ingredients have 13 Servings
  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 3/4 cup (180ml) milk
  • 1 cup (240ml) vegetable oil
  • 1/2 cup (120ml) Kahlua
  • 1 tsp vanilla extract
  • 3/4 cup (180ml) coffee
  • 7 tbsp (75ml) Kahlua
  • 3 tbsp instant espresso powder
  • 1 1/2 cups (336g) salted butter, room temperature
  • 1 1/4 cups (236g) shortening
  • 10 1/4 cups (1208g) powdered sugar
  • Chocolate jimmie sprinkles

Instruction

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 300°F (148°C). 2
  • . Add all the dry ingredients to a large bowl and combine.
  • . Add the eggs, milk, vegetable oil, Kahlua and vanilla extract to the dry ingredients and mix well.
  • . Add the coffee to the cake batter and mix well. Batter will be very thin.
  • . Divide the batter evenly between cake pans and bake for 32-35 minutes, or until a toothpick comes out with a few crumbs.
  • . Remove cakes from oven and allow to cool for about 5 minutes, then remove to cooling racks to cool completely.
  • . To make the frosting, heat the Kahlua until it just begins to boil, then add the espresso. Stir until dissolved.
  • . In a large mixer bowl, combine the butter and shortening until smooth.
  • . Add about half of the powdered sugar and mix until well combined and smooth.
  • 0. Add about half of the Kahlua mixture and mix until smooth.
  • 1. Add the remaining powdered sugar and mix until well combined and smooth.
  • 2. Add additional Kahlua mixture until the frosting is the right consistency. If needed, refer to my tutorial on how to get the right frosting consistency.
  • 3. To build the cake, cut the domes off the top of each cake so they are flat.
  • 4. Put the first cake layer on a serving plate and top with 1 cup of frosting. Spread into an even layer.
  • 5. Add the second layer of cake, another cup of frosting and then top the cake with the final layer of cake.
  • 6. Frost the outside of the cake. Use my tutorial for frosting a smooth cake, if desired. Use an icing smoother/decorating comb tool like this one to add a pattern on the sides of the cake. 17.
  • Press some sprinkles into the bottom of the sides of the cake. 18.
  • Pipe some swirls around the top edge of the cake (I use Ateco icing tip #844) and add a few additional sprinkles, then serve. 19.
  • Store the cake in an air tight container. Cake is best for 2-3 days.