kahlua coffee cocoa cake


Do you hear the weight of the world in that sigh? I am about to let you in on my biggest flaw. I am a con-trol fr-eak. Feel sorry for my family and friends because if I had my way they would all live within a two block radius of me, I would have named their kids, picked their cars, and husbands, wives or girlfriends. I would plant their flowers and everything would be perfect.

I try to be a laid back control freak if there is even such a thing. I know I can't control a damn thing so by knowing I can't control anything I, therefore, can control everything. Follow my logic? So when someone doesn't do what I think is best, I stress out.


I fancy myself as a dictator of some small eastern European country that you can't find on a map. Actually come to think of it I don't want a small European country, it's cold and snowy 9 months of the year. I would prefer a small warm Latin American island with palm trees, white sand, and good looking cabana boys. I can control that.

Freud says: This is why Krysta likes to cook, it's the only thing she can control.

Well, doesn't that just take the cake.

kahlua coffee cocoa cake:

5 oz. (10 tablespoons) very soft unsalted butter
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon of vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons flour
1/2 cup plus 1/3 cup unsweetened cocoa powder, (not dutch processed)
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup of brewed espresso, cooled to warm
3/4 cup of Kahlua liquor

Preheat oven to 350 degrees. Generously butter a 9x9 inch baking pan, dust the bottom and sides of pan with cocoa powder. Tap out any excess.

In a stand mixer, put the butter and sugar in the bowl and using the paddle attachment cream until smooth (about 1 minute). Blend in the eggs one at a time, mixing just until corporated, about 20 seconds. Mix in vanilla and salt.

Take bowl of stand mixer and sift the flour, cocoa, baking soda, and baking powder directly onto the batter. Pour in coffee and Kahlua. Gently whisk the ingredients together until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 40-43 minutes. Set the pan on a rack to cool for 20 minutes. Carefuly run a knife around the edges of the pan, invert cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm. Serve immediately.

Tasting Notes: This cake is the perfect Audrey Hepburn little black dress cake. Simple, plain, but somehow very sexy and perfect. It's the go to snack cake.

"Do not mess with it!" says the control freak blogger behind the curtain.

Still here? Cool beans... so I have been keeping this on the down low but I have a new blog called preheat-oven. It's a 24/7 cookie blog. I'll be posting once a week normally on Sunday nights-Monday mornings. The first recipe is Peanut Butter Chocolate Sandwich cookies. You can catch all the updates here on facebook. Actually I should just demand that you go there but I won't because I am a benevolent dictator.


Mila said...

I love this entry! It made me laugh! The cake is not so bad itself :)

Jennifer said...

I have a feeling it would make your day if I asked you to pick paint colors for me. I've been in this house since June and CANNOT decide on paint colors. I need someone with control issues to help me out!

And this may be a stupid question, but I'm going to ask it anyway. What is the difference between regular cocoa powder and Dutch processed. And which is Nestle cocoa powder?

I need to know because I am soooo making this cake ASAP.

krysta said...


yes i would love to come over and pick out paint colors... here's the difference between cocoa powders

Dutch-Process Cocoa or Alkalized Unsweetened Cocoa Powder has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.

Unsweetened Cocoa has a complex chocolate flavor while the Dutch-process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.

and i used good old hershey's cocoa powder for this recipe with great results.

I'm Cassie.... said...

This little chocolate treat looks a little sinful. Perfect! Moist, dense, delicious. The perfect getaway after a hectic day. AND I prefer raspberries with my chocolate over strawberries any day of the week! gotta try this soon-thanks!!

GiGi said...

I re-do closets when I am in need of control that I cannot have elsewhere...very therapeutic! My nephews are coming over tomorrow night, and we are making the Peanut Butter Chocolate Sandwich cookies. Sounds delish. I am their favorite aunt for a reason - their mom is like the food police, and I am the complete opposite. She would definitely 'arrest' me if I told her what we were baking. Better just to send them home with a shitload! :)

tamilyn said...

Yum. I would love some of that; however since I can't cook for a month I will have to bookmarkit!

Liam said...

Looks beautiful. Great pictures!

noble pig said...

So how does it feel when someone says, So I made the apple pie you posted but I used my Mom's crust recipe (not yours) and I used pears instead of apples and I only used half of the cinnamon and sugar you suggested and I cooked it for less...it was okay, but...annoying isn't it?

Melissa said...

Freud says.

This post could not be more perfect, especially because I got to see part of the spark that drove it to come together.

And I love you. But you knew that.

Unknown said...

I love the cake and can't wait to check out your cookie blog.

You seem to have spam in your comments.

El Gato said...

Have to say, I've been reading your blog for awhile now, and, am JUST now commenting. (sorry about that) But I had to. I made this cake last weekend thanks to you, and it was a HIT with my family that came into town. So with that said, Thank YOU, it was certainly delicious! Cheers!