I found the recipe from Kahlua website and I made those, but the result is that the taste is wonderful, but the texture is very dry. Is there any thing I can add to this recipe to make the cake moist? Someone told me to add chocolate pudding mix, but I wasn't sure how much?

Kahlua Chocolate Cake

3 eggs, separated
3/4 cup sugar
1/4 cup butter
1 cup light brown sugar
2 1/4 cup cake flour, sifted
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

I'm guessing that separating the eggs means you're whipping the whites and folding them in. Try not to overbeat the whites. You want them stiff but not to the point they look dry. It's kinda tricky cuz you don't want to over or underbeat them. I find overbeaten eggs make my cakes dry. Just a thought.

Adding alcohol can cause the dryness, since it evaporates out while cooking. I'm not sure if the solution is to change the ratio of liquid to alcohol having more of the other liquid and less of the alcohol or if you can add in more of the other liquid to help when the alcohol evaporates.

you could always brush/sprinkle more kahlua over the cakes when they come out of the oven, yummmmmmmmmmm! That should up the moisture content lol!

You could try adding a box of chocolate pudding mix, the small size.

This cake sounds delicious. Did you use the Kahlua frosting too? I was wondering if maybe the kahlua frosting plus the kahlua cake would be too overwhelming? Any feedback you could give would be great.

If you just use the egg whites, that can cause drying; you need some yolk. Butter is also drying. I would replace the butter with the same amount of oil; add butter extract if you still want the butter flavor. Also, why baking soda instead of powder? I don't see anything acidic, such as buttermilk or sour cream, that would justify the soda. Can you replace that with 1 tsp. powder for each cup of flour?

I wouldn't recommend substituting the soda for powder. I have used chocolate cake recipes where there wasn't anything acidic either and the soda produced a cake with a far superior texture. The powder caused a denser heavier cake when I tried substituting since in usual fashion I started baking and then realised that I was out of soda.

Thanks for your responses - I will try the recipe again with some changes/additional ingridents that you recommended.

As for buttercream - I use Chocolate Buttercream with 1 tsp. Kahlua instead of pure vanilla extract. It's not too overwhelming at all - it's soooo yummy! You can also use Vanilla Buttercream, but please keep in mind that the icing is not going to be pure white after you add 1 tsp. Kahlua along with 1 tsp. pure vanilla extract. It's going to turn out off white or lightest beige.

Again, thanks a bunch