CHOCOLATE KAHLUA CAKE

This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. We love serving this perfect combo of coffee, Kahlua, and chocolate for birthdays and holidays.

finished chocolate kahlua cake with ganache.
STEP-BY-STEP RECIPE INSTRUCTIONS
In a large bowl, whisk together the dry cake mix and dry pudding mix until combined.
In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined.

chocolate kahlua cake dry ingredients in a bowl.

Using a rubber spatula, gently fold wet ingredients with dry ingredients.
Fold in the mini chocolate chips.

Transfer to a greased Bundt pan, evening out the top.
Bake at 350F for 45 minutes or until toothpick inserted in center comes out with a few crumbs attached. Let cool to room temperature before topping.

chocolate kahlua cake wet and dry ingredients in a bowl.

For the ganache, bring the heavy whipping cream to a boil over medium heat. Immediately remove from heat. Then add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable.
Once cake is cooled, drizzle with ganache and serve!

chocolate kahlua cake finished and garnished with ganache.
Ingredients
For the Cake:

1 box Super Moist Yellow Cake Mix, about 16 oz
3 oz instant chocolate pudding mix
4 large eggs, room temp
½ cup vegetable oil
¾ cup very strong coffee, decaf is fine
⅔ cup Kahlua
1 cup mini chocolate chips, mini ones melt better
For the Ganache:
9 oz semi sweet chocolate morsels
1 cup heavy whipping cream
2 TB Kahlua, or more to taste
Instructions

Preheat oven to 350F with rack on lower middle position. Generously grease a Bundt pan.
In a large bowl, whisk together the dry cake mix and dry pudding mix until combined.
In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined.
Using a rubber spatula, gently fold wet ingredients with dry ingredients. Fold in the mini chocolate chips. Transfer to greased Bundt pan, evening out the top.
Bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
Let cool in pan on wire rack to room temp. Cover and let sit at room temp until ready to drizzle and serve.
To Make Ganache: In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable. Drizzle over cake.
Notes
Serve Chocolate Kahlua Bundt Cake with ganache, a sprinkle of powdered sugar, Stabilized Whipped Cream, or Creamy Vanilla Ice Cream.
Make sure to let the cake cool to room temperature before topping with ganache.
Make sure not to over-mix cake batter. You’ll want to mix just until all streaks and lumps are gone and the batter has a smooth consistency.
Nutrition (per serving)
Calories: 589kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 455mg | Potassium: 204mg | Fiber: 3g | Sugar: 49g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 3mg

Leave a Comment