Chocolate Kahlua Cake with Strawberry Buttercream Frosting is an impressive and beautiful cake that is kahlua soaked, moist and chocolate cake with cream cheese frosting with a heavenly strawberry buttercream, then finished off with drizzled ganache! Your friends and family are sure to love this chocolate cake- It’s incredible all by itself or with a big scoop of vanilla ice cream! This site uses Akismet to reduce spam. Learn how your comment data is processed.
This post may contain affiliate links. Chocolate Sheet Cake with Peanut Butter Frosting features a rich, moist sheet cake topped with a wonderfully creamy peanut butter frosting. Slice of Chocolate and Peanut Butter Icing cut from rest of cake. There’s no flavor combination I adore more than chocolate and peanut butter and I think that is true for a lot of people. This is a great cake to make for a potluck, a birthday or a holiday. I just love a good sheet cake.
They are so much easier to make than a layer cake or cupcakes, but every bit as delicious. A combination of semi-sweet chocolate and cocoa powder gives this cake a rich, dark chocolate color and flavor. But the frosting is the real winner. This is the kind of frosting that you want served in a bowl with a spoon.
It’s a wonderfully luscious and rich cream cheese frosting with tons of peanut butter flavor. It’s much lighter and more airy than your typical crream cheese frosting which is one of the many things I love about it. Because of the cream cheese in the frosting, this cake should be stored in the refrigerator. Set it out on the counter about an hour before serving so it can come to room temperature. 13-inch baking pan with parchment paper. Spray with baking spray with flour. Place chocolate and butter in a large bowl.
Combine water, granulated sugar, and brown sugar in a medium saucepan. Bring to a boil whisking occasionally. Remove from heat and whisk in cocoa powder. Pour hot sugar mixture into bowl with chocolate and butter. Stir until chocolate and butter is melted. Stir in the sour cream and vanilla. Make sure mixture is not too hot before you add the eggs so they don’t curdle.
