Chocolate Kahlua Bundt Cake
Indulge in the rich, decadent flavors of this Chocolate Kahlua Bundt Cake, a dessert that’s as elegant as it is irresistible. This moist, chocolatey masterpiece combines the bold depth of cocoa with the subtle, silky warmth of Kahlua coffee liqueur, creating a perfectly balanced treat for chocolate lovers. Enhanced with creamy buttermilk and studded with melty semi-sweet chocolate chips, this bundt cake boasts an ultra-tender crumb and luxurious texture. Topped with a light dusting of powdered sugar, it’s as visually stunning as it is flavorful. Ideal for any occasion, from dinner parties to cozy nights in, this easy-to-follow recipe is guaranteed to impress. Pair it with your favorite coffee or a dollop of whipped cream for a dessert experience you won’t forget!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 1 cup buttermilk
- 0.5 cup Kahlua (coffee liqueur)
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan, or use a non-stick baking spray.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the vegetable oil, buttermilk, Kahlua, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing.
Slowly add the boiling water to the batter, stirring gently. The batter will be thin—this is normal.
Fold in the chocolate chips, ensuring they are evenly distributed.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a finished look, if desired.
Slice and serve with a cup of coffee or glass of milk. Enjoy!
Nutrition Facts
Calories |
4933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 806.4 g | 293% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 494.5 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 613 mg | 47% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 3526 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
