An Utterly Decadent Kahlua Cake
Cake mix makes it easy to make this cake. Pudding and sour cream produce a moist crumb, and the addition of coffee liquor provides lovely flavor. Top with freshly whipped cream and fresh berries for a decadent treat.
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.