Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 by 13-inch baking dish or two 9-inch cake pans.
Step 2
Cream the
Unsalted Butter (170 g)
and
Granulated Sugar (400 g)
in an electric mixer with the paddle attachment until light and fluffy, about 5-7 minutes.
Step 3
On medium speed, add the
Vanilla Extract (15 mL)
and
Farmhouse Eggs® Large Brown Eggs (3)
one at a time until fully incorporated. Batter will be nice and smooth!
Step 4
Sift the
All-Purpose Flour (220 g)
,
Baking Soda (5 g)
, and
Kosher Salt (6 g)
in a medium bowl.
Step 5
In another bowl, whisk together the
Water (160 mL)
,
Unsweetened Cocoa Powder (60 g)
, and
Instant Espresso Powder (2 g)
. Add the
Half and Half (160 mL)
, then whisk until smooth.
Step 6
With the mixer on low, add the flour and chocolate mixes alternately in thirds, starting and ending with the flour. Scrape down the sides of bowl with a rubber spatula to be sure batter is incorporated.
Step 7
Pour into prepared pans, smooth the top, and bake for 25-35 minutes, or until a cake tester comes out clean.
Step 8
Place the
Bittersweet Chocolate (340 g)
,
Unsalted Butter (40 g)
, and
Instant Espresso Powder (5 g)
in a bowl.
Step 9
Heat the
Heavy Cream (300 mL)
to a simmer and pour over the chocolate, stirring occasionally until melted. If the chocolate has not melted, zap in the microwave for a minute.
Step 10
Stir in the
Kahlua (15 mL)
and
Vanilla Extract (5 mL)
and stir until smooth. Cover and refrigerate for 30 minutes only.
Step 11
Scrape down the sides of the bowl and beat with a hand mixer until soft peaks form, about 20 seconds. Any longer the frosting may curdle, so be careful!
Step 12
Once cake has cooled completely in the pan, turn it out onto a flat surface and frost the top with frosting if a sheet cake, or the middle, tops, and sides for a round cake. There will be plenty of frosting either way!
Step 13
Decorate, serve and enjoy!
