Chocolate Kahlua Bundt Cake

5 from 1 vote

A decadent cake full of rich chocolate flavor, this Chocolate Kahlua Bundt Cake is extra moist with a few tablespoons of coffee liquor soaked into a slightly warm cake and drizzled with a chocolate glaze.

Course Desserts

Cuisine American

Keyword Chocolate Kahlua Bundt Cake

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 200kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the bundt cake:

2 tablespoons espresso powder
1½ cups boiling water
4 large eggs , room temperature
¾ cup buttermilk
½ cup Kahlua coffee liqueur
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1½ cup all-purpose flour
¾ cup granulated 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 tablespoons Kahlua coffee liqueur
2 ounces semi sweet chocolate chips
2 tablespoons sweetened condensed milk

Instructions

For the cake:

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 espresso powder in boiling water. Set aside.
In a large bowl, using an electric hand mixer on low speed, mix the eggs, buttermilk, 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, brown sugar, cinnamon, salt, baking powder 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, drizzle the top of the cake with remaining Kahlua. Cool cake completely.

For the glaze:

In a small microwave-safe bowl, melt chocolate with sweetened condensed milk and stir to combine until smooth.
If glaze is too thick, stir in 1-2 teaspoons of milk to achieve a spreading consistency. Spread chocolate glaze over top of cake.

Nutrition