Chocolate Kahlua Cake
User Reviews
4.8
Chocolate Kahlua Cake
Description
The Chocolate Kahlua Cake blends a yellow cake base with instant chocolate pudding mix, combined with strong coffee and Kahlúa liqueur to create a distinctive moist and flavorful batter. Mini chocolate chips folded into the mixture melt gently during baking, contributing pockets of chocolate throughout the cake. Baking is done in a Bundt pan to provide an even bake and appealing shape.
Once baked and cooled, the cake is finished with a luscious ganache made by melting semi-sweet chocolate morsels in boiling heavy cream with additional Kahlúa. The ganache is poured over the cooled cake, setting to a slightly thick drizzle that complements the cake's texture and intensifies the chocolate and coffee notes.
This cake is ideal for serving with stabilized whipped cream, creamier vanilla ice cream, or a dusting of powdered sugar to balance its rich flavors. The recipe emphasizes correct cooling before applying ganache and recommends gentle mixing to preserve the cake's tender crumb.
To maintain quality, avoid overmixing the batter and allow the cake to reach room temperature before drizzling ganache for best consistency and appearance. The use of mini chocolate chips improves melting behavior, contributing to the cake's moistness and chocolate distribution.
Ingredients
For the Cake:
- 1 box yellow cake mix about 16 oz, Super Moist brand
- 3 oz instant chocolate pudding mix
- 4 egg room temp, large
- ½ cup vegetable oil
- ¾ cup coffee decaf is fine, very strong
- ⅔ cup Kahlúa
- 1 cup mini chocolate chips mini ones melt better
For the Ganache:
- 9 oz chocolate morsels semi sweet
- 1 cup heavy whipping cream
- 2 TB Kahlúa 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
- Let the cake cool completely to room temperature before adding the ganache for the best finish.
- Mix the batter gently until smooth to avoid a dense texture.
- Mini chocolate chips melt more evenly, enhancing the cake's moistness.
- Serve the cake with whipped cream or vanilla ice cream to balance richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 455mg | 19% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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