Calling all chocolate and coffee lovers! You’re gonna want to pay attention to this post. My girlfriend Iesha is famous in our circle of friends for this decadent chocolate cake. It’s her son’s favorite cake and she bakes it for his birthday every year. How can a cake with no frosting be so stinking good? The secret is the Kahlua liquor in the batter and in the glaze that soaks into the cake after it’s baked that makes it so utterly moist and delectable. Top each serving with a dollop of freshly whipped cream and garnish with a handful of fresh raspberries and blueberries and you will experience chocolate nirvana.
Make the cake:
Preheat oven to 350℉. Grease and flour a Bundt pan. Set aside.
Place cake mix, pudding mix, sour cream, eggs, vegetable oil, Kahlua liquor, and brewed black coffee in the bowl of a stand mixer.
Beat until combined, scraping down the sides of the bowl as needed.
Add chocolate chips and mix on low speed to combine.
Pour the batter into the prepared Bundt pan.
Bake cake for 1 hour or until a toothpick inserted in the cake comes out clean. Remove cake from oven.
Make the glaze:
Combine powdered sugar, Kahlua liquor, and brewed coffee until there are no lumps.
While cake is still hot, use a wooden skewer to poke holes in the bottom of the cake.
Slowly pour the glaze onto the hot cake allowing it to soak into the cake.
Use a rubber spatula to gently pull cake away from the edges of the pan so glaze can run down along edges of the cake.
Allow cake to cool in the pan for another 15 minutes to allow glaze to soak into the cake before turning it out onto a cake plate to cool completely.
To serve:
Dust cake with powdered sugar and garnish with berries.
In a mixing bowl combine heavy whipping cream, sugar and vanilla. Whip on high speed till soft peaks form.
Serve slices of cake topped with a dollop of whipped cream and garnish with fresh berries.
After your first bite, I guarantee this will become your favorite chocolate cake too. It’s so very moist with a soft, tender crumb. I added a little brewed black coffee to the cake mix and to the glaze. The coffee enhances the chocolate flavor, making every bite extra chocolatey. You’ll never even miss the fact that it doesn’t have any frosting. This is one of the tastiest chocolate cakes you will ever eat and using a boxed cake and pudding mix makes it so very easy to make. This one is definitely a keeper! Save this recipe for the next time you’re tasked with baking a cake for your favorite chocolate lover. Trust me, you’ll be glad you did.
Thank you Iesha for this fantastic recipe! I’m so happy you’re a foodie like me and love to cook and eat! My life is so much better because you are in it. It’s also a lot more fattening, but so totally worth it…LOL! I love you girl, and I love doing life with you.
An Utterly Decadent Kahlua Cake
Equipment
- Bundt pan
Ingredients
- 1 box chocolate cake mix
- 3.75 oz instant chocolate pudding mix
- 2 cups sour cream
- 4 large eggs
- ¾ cup vegetable oil
- ½ cup Kahlua liquor
- ½ cup brewed black coffee
- 8 oz semi sweet chocolate chips
For the glaze:
- 1 cup powdered sugar
- 4 tbsp Kahlua liquor
- 4 tbsp brewed black coffee
- ⅔ cup heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla
- powdered sugar, to serve
- fresh raspberries and blueberries, to serve
Instructions
- Preheat oven to 350℉.
- Grease and flour a Bundt pan. Set aside.
- Place cake mix, pudding mix, sour cream, eggs, vegetable oil, Kahlua liquor, and brewed black coffee in the bowl of a stand mixer. Beat until combined.
- Add chocolate chips and mix on low to combine.
- Pour batter into prepared Bundt pan.
- Bake for 1 hour or until a toothpick inserted in the cake comes out clean.
- Remove cake from oven.
- Combine powdered sugar, Kahlua liquor, and brewed coffee until there are no lumps.
- Use a wooden skewer to poke holes in the bottom of the cake.
- Slowly pour glaze onto cake allowing it to soak into the cake.
- Use a rubber spatula to gently pull cake away from the edges of the pan so glaze can run down along edges of the cake.
- Allow cake to cool in the pan for 15 minutes before turning out onto a cake plate to cool completely.
To serve:
- Dust cake with powdered sugar.
- In a mixing bowl combine heavy whipping cream, sugar and vanilla. Whip on high speed till soft peaks form.
- Serve slices of cake topped with a dollop of whipped cream and garnish with fresh berries.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35