High Altitude Chocolate, Kahlua and Cream Cake

The most deliciously moist chocolate cake soaked in Kahlua, frosted with fluffy mascarpone whipped cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 6 votes

Prep Time 20

Cook Time 35

Cooling Time 2

Total Time 2 55

Course Dessert

Cuisine American

Servings9

Preheat the oven to 350 F, and position a rack in the center of the oven.
Lightly spray an 8-inch square cake pan with non-stick baking spray (if serving the cake directly from the pan) or line it with parchment paper (if turning the cake out onto a serving plate).
Prepare 1/2 the recipe for chocolate cake batter as instructed. Pour the batter into the prepared pan and bake for about 35 minutes, until a toothpick or cake tester comes out clean.
Baker's Note: For a 9x13 inch sheet cake, make the full cake recipe and bake it in a 9x13 inch baking pan for about 38-42 minutes.
Set the pan on a cooling rack and cool for 30 minutes.
Use a chopstick or wooden skewer to prick the cake all over, then brush the Kahlua over the cake, letting it soak in. Cover the cake tightly with plastic wrap and refrigerate for about 1 1/2 - 2 hours, until completely cooled and chilled.

In a bowl, use an electric mixer to beat the mascarpone cheese, powdered sugar and vanilla, until smooth.
Stream in the cold heavy whipping cream, then whip for several minutes until thick, fluffy peaks form that hold their shape.
You can spread the whipped cream on top of the cake in the pan, or turn the cake out onto a serving plate and frost the top and sides of the cake with the whipped cream. This makes a generous amount of whipped cream, but don't be shy - use it all up!
Cut into 9 squares for large servings, or 12 squares for small servings. Keep the leftover cake refrigerated in an airtight container for up to 3-5 days.

Keyword Chocolate, Espresso, High Altitude, Kahlua, Whipped Cream