Chocolate Kahlua Pound Cake
Indulge in the decadence of this rich and velvety Chocolate Kahlua Pound Cake, a dessert that’s equal parts elegant and irresistible. Perfectly moist with a tender crumb, this bundt cake features the bold flavors of unsweetened cocoa and the luscious hint of coffee-infused Kahlua liqueur. Dark chocolate chips are folded into the batter, adding gooey pockets of chocolatey delight to every slice. A sprinkling of powdered sugar creates the perfect finishing touch, making it as visually stunning as it is delicious. With a prep time of just 20 minutes and a bake time of a little over an hour, this crowd-pleaser is the ideal treat for special occasions or an indulgent dessert any day of the week. Serve it with a hot cup of coffee or a dollop of whipped cream for the ultimate indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 0.5 cup Kahlua coffee liqueur
- 1 teaspoon Vanilla extract
- 0.75 cup Dark chocolate chips
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (165°C) and generously grease and flour a 10-cup bundt pan.
In a large mixing bowl, cream the unsalted butter and granulated sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
In another small bowl, combine the whole milk, Kahlua, and vanilla extract.
Alternately add the dry ingredients and the milk mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Fold in the dark chocolate chips using a spatula to evenly distribute them in the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 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 gently invert the cake onto a cooling rack to cool completely.
Once cooled, garnish the cake with a light dusting of powdered sugar before serving.
Slice and enjoy this luscious Chocolate Kahlua Pound Cake with your favorite beverage!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 45.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 291 mg | 6% | |
*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.
