Friday, January 17, 2014

Death by Chocolate & Tequila Cake...

"Death by Chocolate & Tequila" Cake
formally known as Chocolate Mocha Tequila Cake
This cake is so moist.  It is one of my most requested cakes. The flavor is unbelievable. There is a total of over 1,000 views of this recipe, along with countless requests just on my blog alone.
"Death by Chocolate & Tequila" Cake
Chocolate Mocha Tequila Cake with Tequila Icing from Pine Creek Style
  • 1 box of Triple Chocolate Cake Mix, gather all items needed to make the cake according to the package directions, eggs, oil, etc.  * Instead of the water/liquid called for on the box see below:
  • If your Box calls for 1 cup of water, replace the same amount with 2/3 cup cold coffee & 1/3 cup of Tequila Coffee Liquor. *If your cake mix includes a chocolate pouch to use as a filling to be mixed with water...then use equally divided amounts of cold coffee & Tequila Coffee Liquor to mix with the chocolate pouch. Use as directed.
Mix together all ingredients call for on the box; cake mix, eggs, oil, the cold coffee & liquor. Blend well, place in a prepared bundt pan bake according to the directions. Mine called for the standard 350 degrees, judge the time according to the pan you use. When the cake is done, let set for 15-20 minutes before turning out onto your desired cake plate.

Tequila Icing

My cake mix had a chocolate glaze pouch included for the topping/icing. If your does not, there are chocolate glazes in the baking isle near the canned frosting. Place this glaze on the cooled cake first, then add the homemade Tequila Icing for the next layer.
  • 1 cube of soften Butter
  • 4 ounces of softened  Cream Cheese
  • 1 cup of Powdered Sugar
  • 2 tablespoons of Tequila Coffee Liquor
Cream the ingredients together then pipe or drizzle on top the glazed cake

Finishing touches: Grate a chocolate bar over the top of icing is desired. You may use, white, milk or dark chocolate or a combination of all. On the photo above I also used melting chocolate & made  candy swirls. Let harden and use as a finish for your frosted top.

* If your cake does not come with a glaze...I make a chocolate ganache/frosting


  • 1/2 to 1/4 cup of melting chocolate in a small sauce pan
  • Slowly add 1/2 cup of whipping cream to the chocolate, over medium to low heat. Stir constantly
  • 1 teaspoon of coffee liquor tequila, optional
  • Stir continuously until melded together and has a shiny texture
  • Cool slightly and pour over the top of the cake
  • *I layer the candy swirls on top of the ganache after it has cooled completely, see photo above

A semi-homemade recipe from Pine Creek Style @2011

Have your Cake & Eat it Too with Style...

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