Chocolate Kahlua Cake Recipes

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CHOCOLATE KAHLUA CAKE: A BOOZY BUNDT CAKE RECIPE



Chocolate Kahlua Cake: A Boozy Bundt Cake Recipe image

This Chocolate Kahlua Cake is a moist and boozy bundt cake. It's base is yellow cake mix, then you add vodka and Kahlua with a glaze to top! It makes an excellent Christmas dessert too.

Provided by Kimberly Stroh

Categories     Recipes

Time 1h20m

Number Of Ingredients 12

1 Package Yellow Cake Mix
1/2 Cup Sugar
1 Large Box of Instant Chocolate Pudding and Pie Filling Mix
1 Cup Oil
4 Eggs, Beaten
1/4 Cup Vodka
1/4 Cup Kahlua
3/4 Cup Water
Pam Cooking Spray
For the glaze:
1/2 cup powdered sugar
1/2 cup Kahlua

Steps:

  • Combine dry ingredients in a large bowl.
  • Add remaining wet ingredients.
  • Mix for 1 minute on a slow speed.
  • Mix for 4 minutes on a medium speed.
  • Generously add Pam to your bundt pan.
  • Pour mixture into your bundt pan.
  • Bake at 350 for 50-60 minutes.
  • Let cool for 10 minutes and then flip onto your cake stand.
  • For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.

Nutrition Facts : Calories 556 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/8, Sodium 597 grams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

CHOCOLATE KAHLUA CAKE



Chocolate Kahlua Cake image

This decadent Chocolate Kahlua cake is sure to please a crowd!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 21

I use the reverse creaming method with this recipe
2 cups (400g) granulated sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1/2 cup (110g) milk
1/2 cup (110g) Kahlua
1 teaspoon (4g) vanilla extract
1 cup (220g) hot coffee, it can be instant or brewed
3/4 cup (165g) hot espresso coffee or strong coffee (brewed or instant)
1/4 cup (55g) Kahlua
2 Tablespoons powdered sugar
3 sticks (339g) unsalted butter, slightly softened
8 cups (920g) powdered sugar
1/2 cup (110g) Kahlua
3 teaspoons espresso granules dissolved in 1 teaspoon hot water

Steps:

  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , Kahlua, oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg and milk mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
  • Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
  • Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
  • This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.

KAHLUA CHOCOLATE CAKE



Kahlua Chocolate Cake image

This is a chocoholics dream cake. This is very impressive and delicious. Either dust powdered sugar on it, or try my Recipe #200078 which goes perfectly with it.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) box duncan hines moist deluxe devil's food cake mix
3 1/2 ounces instant chocolate pudding mix
1/2 cup chocolate chips
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1/2 cup Kahlua
3 tablespoons powdered sugar
1 cup chopped walnuts, divided

Steps:

  • Preheat oven to 350 degrees.
  • Grease or Butter Bundt Pan
  • Mix all ingredients well in a large bowl.
  • Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.
  • Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

Nutrition Facts : Calories 545, Fat 34.8, SaturatedFat 8.1, Cholesterol 78.9, Sodium 514, Carbohydrate 51.6, Fiber 2.4, Sugar 30.9, Protein 7.3

CHOCOLATE KAHLUA CAKE



Chocolate Kahlua Cake image

I can't take any credit for this recipe. I found it in the King Arthur website. It was submitted by jlydia127. I loved it because I love Kahlua. I used Dana's Kahlua. It is a really rich cake, but wonderful.

Provided by Jellyqueen

Categories     Dessert

Time 50m

Yield 1 bundt cake

Number Of Ingredients 7

1 package devil's food cake mix
1 1/2 cups sour cream
3/4 cup vegetable oil
1/2 cup Kahlua (I used Dana's homemade Kahlua)
2 eggs
1 (4 ounce) package instant chocolate pudding mix
powdered sugar, for dusting finished cake

Steps:

  • Preheat oven to 350 degrees F.
  • Oil a 12 cup bundt pan.
  • Combine all cake ingredients in a large bowl.
  • Beat with mixer about 3 minutes.
  • Spoon into pan.
  • Bake about 45 minutes or until tester comes out clean.
  • Cool 15 minutes.
  • Remove from pan.
  • When cool, dust with powdered sugar.
  • Refrigerate for best flavor.

KAHLUA FUDGE SHEET CAKE



Kahlua Fudge Sheet Cake image

I make this cake for my grandsons. It's a quick and easy recipe that's perfect for chocolate and marshmallow cream lovers.-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1-3/4 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup Kahlua (coffee liqueur) or strong brewed coffee
1/2 cup butter, cubed
1/2 cup marshmallow creme
1/3 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1/2 cup chopped pecans
FROSTING:
1/2 cup butter, cubed
1/3 cup baking cocoa
1/4 cup marshmallow creme
3-3/4 cups confectioners' sugar
1/2 to 2/3 cup Kahlua (coffee liqueur) or strong brewed coffee
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs and buttermilk until blended; add to Kahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean., Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar and enough Kahlua to reach a spreading consistency., Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.

Nutrition Facts : Calories 315 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 121mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

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