Rich Chocolate Kahlua Bundt Cake
Indulge in the decadent allure of this Rich Chocolate Kahlua Bundt Cake, a dessert that seamlessly blends deep chocolate richness with the smooth, coffee-infused sweetness of Kahlua. This show-stopping cake features a moist, tender crumb thanks to the perfect combination of buttermilk and vegetable oil, while semi-sweet chocolate chips provide bursts of melty goodness in every bite. Enhanced with bold notes of brewed coffee and a touch of vanilla, the flavor profile is sophisticated yet comforting. Baked to perfection in a bundt pan, its elegant presentation is topped with a dusting of powdered sugar for a simple yet striking finish. Whether served with whipped cream or a scoop of ice cream, this easy-to-make cake is guaranteed to delight at any gathering—and the aroma alone will have your guests begging for the recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 0.75 cup dark brown sugar
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup strong brewed coffee (cooled)
- 0.5 cup Kahlua
- 0.75 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter (for greasing pan)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with unsalted butter, ensuring all nooks and crannies are coated.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt until fully combined.
In a separate medium-sized bowl, combine the buttermilk, cooled coffee, Kahlua, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients while stirring with a hand whisk or mixer on low speed. Mix until just combined, being careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula to distribute them evenly throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out with only a few moist crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Gently loosen the edges with a butter knife if necessary, then carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an elegant finish, if desired. Slice and serve the cake as is, or pair with whipped cream or ice cream for added indulgence.
Nutrition Facts
Calories |
6304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 101.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 978.6 g | 356% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 640.6 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 767 mg | 59% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 3813 mg | 81% | |
*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.
