Chocolate Kahlua Bundt Cake has a rich chocolate flavor enhanced with coffee and Kahlua coffee liqueur baked in and covered in a dark chocolate Kahlua glaze. While it may taste like a rich chocolate cake, it is lower in fat and calories than most bundt cakes making it the perfect dessert for chocolate lovers!
❤️ Why you'll love it
Mocha Magic: The combination of brewed coffee, cocoa powder, and Kahlua creates a luscious, deep mocha flavor that's simply irresistible.
Boozy Bliss: the addition of coffee-flavored liqueur not only elevates the chocolate flavor but also provides a subtle boozy kick, making this cake a true delight for adults.
Diet Friendly: With the perfect balance of ingredients, this bundt cake turns out moist and tender, ensuring each bite is a heavenly experience.
🥘 Ingredients for Chocolate Kahlua Bundt Cake
Espresso powder
Large eggs
Almond milk
Kahlua coffee liqueur
Vegetable Oil
Vanilla extract
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Brown sugar
Salt
Baking soda
Ground cinnamon
Semisweet chocolate chips
Sweetened condensed milk
🔪 Instructions
- Preheat oven to 325 degrees.
- Generously coat a 10-inch fluted bundt cake pan with non-stick cooking spray and sprinkle with flour and set aside.
- In a small bowl, dissolve coffee granules in boiling water. Set aside
- In a large bowl, using an electric hand mixer on low speed, mix the eggs, almond milk, ½ cup Kahlua liqueur, vegetable oil, vanilla extract, and coffee mixture until well blended.
- In a medium bowl, sift together the flour, sugar, cocoa powder, grown sugar, salt, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients until cake batter is smooth.
- Pour batter into prepared bundt pan and smooth batter out evenly in the pan.
- Bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Remove bundt cake from oven and let cake cool in the pan on wire rack for 10 minutes. Invert cake onto cooling rack and continue to cool for 15 minutes.
- Using a spoon, coat the top of the cake with remaining Kahlua. Cool cake completely.
- In a small microwave-safe bowl, melt chocolate with sweetened condensed milk and stir to combine until smooth.
- Stir in enough Kahlua to achieve a spreading consistency. Spread chocolate glaze over top of cake.
🥄 Equipment
Bundt cake pan: you need a 10" fluted bundt pan.
Small bowl
Medium bowl
Large bowl
Electric hand mixer
Measuring cups and spoons
Rubber spatula
Cooling rack
Small microwave-safe bowl
🥫Storage
Room temperature: store in an airtight container up to 3 days.
Refrigerate: store in an air tight container up to 1 week.
📖 Variations
Liqueur swap: Use Bailey's Irish Cream or Amaretto liqueur in place of the kalhua.
Mini cakes: Use a mini bundt pan and make smaller versions of this delicious kahlua chocolate cake. Adjust baking time accordingly.
💭 Tips
Room Temperature Ingredients: Before mixing, ensure that ingredients like eggs and almond milk are at room temperature. This helps create a smoother batter and allows for better incorporation of flavors. Take the eggs and almond milk out of the refrigerator at least 30 minutes before baking to achieve the perfect texture in your bundt cake.
Sift Your Dry Ingredients: To achieve a velvety, lump-free batter, take a few extra minutes to sift your dry ingredients together using a hand whisk or flour sifter. This not only aerates the flour but also ensures an even distribution of the leavening agents like baking soda.
🙋 FAQ's
Absolutely! Feel free to use any milk of your choice.
Yes, you can replace it with strong brewed coffee for a non-alcoholic alternative.
📚 Related Recipes
Everyone loves these Chocolate Kahlua Cupcakes filled with a coffee liquor infused marshmallow creme!
Fans of peanut butter and chocolate will love this Chocolate Bundt Cake with Peanut Butter Caramel Drizzle.
A pound cake infused with Bailey's Irish Cream and studded with chocolate chips? Yes please! You gotta try this Irish Cream Pound Cake recipe.
If lemon is your thing and you love bundt cakes, you will want to try this Lemon Bundt Cake recipe- perfect for spring and Easter.
This Chocolate Chip Bundt Cake has an almost angel food like texture and is not bad on the waistline either!
You will love this take on a tunnel cake - German Chocolate Bundt Cake has a coconut-pecan filling in the center of the cake.
🍽 Serve with..
Serve cake slice with a scoop of vanilla ice cream, or a hot cup of coffee.
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📖 Recipe
Chocolate Kahlua Bundt Cake
Equipment
- Small microwave safe bowl
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Ingredients
- 2 tablespoons espresso powder
- 4 large eggs , room temperature
- ¾ cup almond milk , unsweetened
- 10 tablespoons Kahlua coffee liqueur , divided
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1½ cup flour
- ¾ cup sugar
- ⅔ cup baking cocoa
- ½ cup packed brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
For the chocolate glaze
- 2 ounces semi sweet chocolate chips , or 2 squares semi sweet chocolate
- 2 tablespoons sweetened condensed milk
- 2 tablespoons Kahlua coffee liqueur
Instructions
- Preheat oven to 325 degrees.
- Generously coat a 10-inch fluted bundt cake pan with non-stick cooking spray and sprinkle with flour and set aside.
- In a small bowl, dissolve coffee granules in boiling water. Set aside
- In a large bowl, using an electric hand mixer on low speed, mix the eggs, almond milk, ½ cup Kahlua liqueur, vegetable oil, vanilla extract, and coffee mixture until well blended.
- In a medium bowl, sift together the flour, sugar, cocoa powder, grown sugar, salt, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients until cake batter is smooth.
- Pour batter into prepared bundt pan and smooth batter out evenly in the pan.
- Bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Remove bundt cake from oven and let cake cool in the pan on wire rack for 10 minutes. Invert cake onto cooling rack and continue to cool for 15 minutes.
- Using a spoon, coat the top of the cake with remaining Kahlua. Cool cake completely.
- In a small microwave-safe bowl, melt chocolate with sweetened condensed milk and stir to combine until smooth.
- Stir in enough Kahlua to achieve a spreading consistency. Spread chocolate glaze over top of cake.
honeyb says
I used Almond Milk 🙂 Thanks!
Chat Aguilar-Daplas says
Love Kahlua and mocha combo! Did you use almond milk or buttermilk?
Rachael says
Sue is a lucky lady, this looks and sounds fantastic!
Sheena @ Hot Eats and Cool Reads says
Oh my goodness!! This sounds fabulous with the kahlua!! Love it!
Erica S (EricasRecipes.com) says
You got me with the photos, but then I see there's Kahlua! WOW LOVE this cake - it looks soooo delicious!!!
Meg says
I stole one of your pics because I gave you the Holy Yum award tonight! I hope that is OK! Congrats and feel free to display your award or share about it if you would like!