Kahlua Chocolate Cake
If you want a piece of chocolate heaven, I suggest you bake this cake. It is moist and super chocolate-y with a hint of booze. I made this for my boyfriend's mom for Mother's Day since I was told to make her something with a lot of chocolate. This was also my first time making a bundt cake and it was much easier than I thought!
I got this recipe from flourarrangements.org after searching for Kahlua Cakes on Pinterest. I used the quicker and less-ingredient version of the recipe since I was pressed for time. The cake serves 10-12, and quite honestly, was one of my favorite cakes I've ever made due to the explosion of flavor in your mouth. YUM!
Here is what you need:
For the Kahlua Chocolate Cake:
For the Kahlua Chocolate Ganache:
Here's what to do:
1. Preheat oven to 350° F.
2. Grease and flour a 12-cup bundt pan.
3. Combine all ingredients except chocolate chips in the bowl of a standing electric mixer. Beat on medium speed with the paddle attachment for 3 to 5 minutes.
4. Mix in chocolate chips.
5. Pour into prepared bundt pan.
6. Bake for 55 to 60 minutes, until a skewer inserted into the middle comes out with just a few clinging crumbs.
7. Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack to cool.
8. Make the Kahlua Chocolate Ganache: Place dark chocolate in a 2-cup measuring glass with a pour spout. Bring cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add 1 tablespoon Kahlua and mix until smooth.
9. Glaze with the ganache and dust with powdered sugar, and enjoy!
I got this recipe from flourarrangements.org after searching for Kahlua Cakes on Pinterest. I used the quicker and less-ingredient version of the recipe since I was pressed for time. The cake serves 10-12, and quite honestly, was one of my favorite cakes I've ever made due to the explosion of flavor in your mouth. YUM!
Here is what you need:
For the Kahlua Chocolate Cake:
- 1 package Devil’s Food Cake Mix (18-25 ounces)
- 4 eggs
- 1 cup sour cream
- 1 cup Kahlua
- 3/4 cup oil
- 1 1/2 cups chocolate chips
- A few tablespoons of powdered sugar (if desired for dusting)
- A bundt pan
For the Kahlua Chocolate Ganache:
- 4 ounces dark chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon Kahlua
Here's what to do:
1. Preheat oven to 350° F.
2. Grease and flour a 12-cup bundt pan.
3. Combine all ingredients except chocolate chips in the bowl of a standing electric mixer. Beat on medium speed with the paddle attachment for 3 to 5 minutes.
4. Mix in chocolate chips.
5. Pour into prepared bundt pan.
6. Bake for 55 to 60 minutes, until a skewer inserted into the middle comes out with just a few clinging crumbs.
7. Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack to cool.
8. Make the Kahlua Chocolate Ganache: Place dark chocolate in a 2-cup measuring glass with a pour spout. Bring cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add 1 tablespoon Kahlua and mix until smooth.
9. Glaze with the ganache and dust with powdered sugar, and enjoy!