Scottys 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 POKE CAKE



Chocolate Kahlua Poke Cake image

This Chocolate Khalua Poke Cake is a super moist chocolate cake, infused with a chocolate Kahlua mixture, and topped with Kahlua whipped cream!

Provided by The Cookin' Chicks

Categories     Dessert

Number Of Ingredients 9

1 box chocolate cake mix (+ ingredients on box)
3/4 cup semi-sweet chocolate chips
1 cup sweetened condensed milk
1/2 cup Kahlua
2 cups heavy whipping cream
3/4 cup powdered sugar
1/4 cup cocoa powder
2 tbsp Kahlua
1/2 cup chocolate chips (optional)

Steps:

  • Preheat oven according to cake directions.
  • Grease a 9x13 baking pan and prepare cake according to box.
  • While cake is baking, add the sweetened condensed milk and 1/2 cup Kahlua into a microwave safe bowl.
  • Microwave until the mixture starts to boil, about 1 minute.
  • Remove from microwave.
  • Place the chocolate chips into a medium mixing bowl and pour condensed mixture over the chips.
  • Stir until mixture is smooth and chocolate has melted.
  • Using the back of a spoon, poke several holes into the top of the cake.
  • Pour chocolate mixture evenly on top of cake, allowing mixture to seep into holes.
  • Allow the cake to cool completely in refrigerator.
  • Once chilled fully, prepare whipped topping by combining all ingredients (minus chocolate chips) into a mixing bowl.
  • Whip on high with electric mixture until stiff peaks form.
  • Spread evenly on top of cake and sprinkle additional chocolate chips on top if desired!
  • Enjoy!

Nutrition Facts : ServingSize 1 piece, Calories 302 kcal, Carbohydrate 29 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 38 mg, Fiber 2 g, Sugar 25 g

CHOCOLATE KAHLUA® CAKE



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
  • Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

SCOTTY'S CHOCOLATE KAHLUA CAKE



Scotty's Chocolate Kahlua Cake image

Make and share this Scotty's Chocolate Kahlua Cake recipe from Food.com.

Provided by PumpKIM

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 7

1 (20 ounce) box devil's food cake mix
1/2 cup chocolate soymilk
2 eggs
1/3 cup egg white
1 (3 ounce) box instant chocolate pudding mix
3/4 cup strong coffee
3/4 cup Kahlua

Steps:

  • Mix all of the ingredients together and divide the batter into two greased 9 inch cake pans.
  • Bake at 350 degrees for 25 minutes.
  • Once the cakes have cooled, frost the layers with a vanilla frosting mixed with cocoa powser and serve!

Nutrition Facts : Calories 227.6, Fat 6.5, SaturatedFat 1.4, Cholesterol 26.4, Sodium 387.6, Carbohydrate 35.3, Fiber 1.1, Sugar 20.9, Protein 3.8

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

I made this for the work holiday party after experimenting with a few similar recipes. It was very good and was the first dessert finished! The best part is that it is really easy to make. I used Betty Crocker Super Moist cake mix, and Jell-O Sugar Free Fat Free chocolate pudding because that's what I had in the house - but I'm sure any brand of cake mix and any type of chocolate pudding would work well. I made it the day before so the syrup had plenty of time to soak into the cake.

Provided by Marie in NYC

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box yellow cake mix
1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Kahlua
1 cup dark chocolate (chopped or morsels)
chocolate syrup

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour a 10 inch Bundt pan (or a 9" x 13" pan).
  • In a large bowl, combine cake mix and pudding mix.
  • Mix in eggs, water, vegetable oil and Kahlua. Blend thoroughly.
  • Bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter.
  • Cool for 10 minutes in the pan, then invert onto a serving dish.
  • Prick top and sides of cake. Drizzle chocolate syrup over the top and sides.
  • Store and serve cake at room temperature.

Nutrition Facts : Calories 407.1, Fat 21.6, SaturatedFat 6, Cholesterol 71.4, Sodium 378.9, Carbohydrate 44.5, Fiber 2.5, Sugar 24.5, Protein 5.5

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