“This a wonderful recipe, it came from a Kahlua cookbook, it is so good it is sinful! We had this cake in a resturant, and then I was looking in this cookbook and found it. So here it is to share with everyone. Enjoy!”

Ingredients Nutrition

  • 5 tablespoons Kahlua
  • 1 (6 ounce) package semisweet chocolate pieces
  • 14 cup powdered sugar
  • 4 egg yolks
  • 12 cup unsalted butter, room temperature
  • 1 (14 ounce) prepared poundcake


  1. In a small saucepan, heat Kahlua over medium heat until bubbles form around edge.
  2. In blender combine hot Kahlua and chocolate pieces.
  3. Process until chocolate is melted and mixture is smooth.
  4. Add powdered sugar, egg yolks and butter and process until smooth.
  5. Transfer to bowl, cover and refrigerate 1 hour or until spreading consistency.
  6. Holding long, serrated knife parallel to working surface, slice cake into seven layers.
  7. place first layer on serving plate or tray and spread with chocolate mixture to form frosting layer about 3/8- inch thick.
  8. Add second layer of cake and continue to frost until all cake layers are used.
  9. Spread remaining frosting over top and sides of cake.
  10. Refrigerate at least 1 hour, or until ready to serve, up to 24 hours ahead.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a