Inspired by the carajillo cocktail, we added Licor 43 to shirleyo’s popular one-bowl chocolate cake recipe, then topped it off with espresso-chocolate frosting and candied orange peel.
Chocolate Carajillo Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup vegetable oil
2 tablespoons Licor 43® Original or Kahlύa liqueur
2 teaspoons vanilla extract
1 1/2 teaspoons orange zest
1 cup water
Creamy Chocolate-Espresso Frosting
5 1/2 cups confectioners sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cup butter, at room temperature
1 (5-ounce) can evaporated milk
1 tablespoon instant espresso coffee powder
2 teaspoons vanilla extract
Garnish
candied orange peel (recipe below)
12 chocolate covered espresso beans, or as needed
Preheat the oven to 350 degrees F (180 degrees C). Grease 2 (9 inch) round cake pans; line bottoms of pans with parchment paper.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
Add milk, eggs, oil, Licor 43, vanilla, and orange zest; mix with an electric mixer at low speed 2 minutes. Whisk in boiling water. Batter will be very thin. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool cakes completely in pans on wire racks, about 1 hour. Remove cakes from pans. If needed, trim cake tops with a bread knife to level.
For frosting, sift confectioner’s sugar and cocoa into a large bowl; add salt.
In another large bowl, beat butter with an electric mixer on medium speed until smooth and fluffy.
Stir evaporated milk, espresso powder, and vanilla together in a cup until espresso powder is dissolved.
Gradually beat confectioner’s sugar mixture into butter, alternating with evaporated milk mixture until well combined. Beat mixture at high speed until light and fluffy.
To assemble, arrange 1 cooled cake layer on a cake plate; spread top with 1 cup frosting. Top with second cake layer and spread with 1 cup frosting. Frost exterior of cake with 2 cups frosting. Decorate the top with candied orange peel and chocolate-covered espresso beans.
Remove 8 (1/4-inch-wide) strips orange zest from 1 scrubbed orange; place in a small saucepan and cover with water. Boil over high heat until softened, about 20 minutes; drain and set orange peels aside. In same saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over high heat; cook until mixture reaches thread stage [230 degrees F (110 degrees C)]. Stir in peels and reduce heat to medium; simmer, stirring frequently, 5 minutes. Using a slotted spoon, transfer peels to a plate; let cool slightly. Roll cooled peels in 1/4 cup sugar. Arrange peels on parchment paper; let dry 1 to 2 hours. (To store, transfer to an airtight container and store in a cool, dry place up to 1 week or freeze up to 6 months.)
