Kahlua Chocolate Cake
Indulge in the rich decadence of this Kahlua Chocolate Cake, a luxurious dessert that combines the deep flavors of coffee liqueur and chocolate for a truly show-stopping treat. This moist and tender cake is infused with Kahlua, enhancing its flavor profile with subtle notes of coffee, while a luscious semi-sweet chocolate glaze takes it to the next level of indulgence. Perfectly balanced with pantry staples like cocoa powder and vanilla, this cake is an effortless yet elegant choice for gatherings, celebrations, or a well-deserved treat. Easy to prepare with just 20 minutes of prep and baked to perfection in under 35 minutes, it's crowned with a glossy glaze and optional powdered sugar for a bakery-style finish. Awaken your taste buds with this irresistible Kahlua Chocolate Cake that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 0.75 teaspoons Salt
- 2 large Eggs
- 0.75 cups Whole milk
- 0.5 cups Vegetable oil
- 0.5 cups Kahlua (coffee liqueur)
- 2 teaspoons Vanilla extract
- 0.75 cups Boiling water
- 0.75 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Add the eggs, milk, vegetable oil, Kahlua, and vanilla extract to the dry ingredients. Mix until the batter is smooth and all the ingredients are well incorporated.
Slowly stir in the boiling water. The batter will be thin, but this is normal. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, make the chocolate glaze. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Once the cake is completely cool, pour the chocolate glaze over the top, allowing it to drip down the sides. Use a spatula to spread it evenly, if needed.
Optional: Lightly dust the top of the cake with powdered sugar for a decorative touch.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 4587 mg | 199% | |
| Total Carbohydrate | 698.5 g | 254% | |
| Dietary Fiber | 77.7 g | 278% | |
| Total Sugars | 434.2 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 521 mg | 40% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 3338 mg | 71% | |
*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.
