Kahlua Cake With Chocolate Glaze Recipes

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

CHOCOLATE KAHLUA CAKE

Steps:

• Grease and flour THREE 8 inch cake pans
• In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
• Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
• In a separate bowl whisk the eggs, milk , Kahlua, oil and vanilla until blended.
• Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg and milk mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
• Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
• Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
• Cool the cakes 10 minutes on a rack and then turn out of the pans.
• Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
• Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
• Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.
• This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.

CHOCOLATE KAHLUA CAKE: A BOOZY BUNDT CAKE RECIPE

Steps:

• Combine dry ingredients in a large bowl.
• Add remaining wet ingredients.
• Mix for 1 minute on a slow speed.
• Mix for 4 minutes on a medium speed.
• Generously add Pam to your bundt pan.
• Pour mixture into your bundt pan.
• Bake at 350 for 50-60 minutes.
• Let cool for 10 minutes and then flip onto your cake stand.
• For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.

KAHLUA CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 325. Mix all ingredients for cake together (except the chocolate chips) for about 4 minutes with electric mixer. Add 1°C Chocolate Chips. Pour into greased & floured Bundt Cake Pan. Bake at 325 for 50-60 minutes.
• Once cake is cooled and transferred to a cake plate, melt remaining 1 cup of chocolate chips and whipping cream on top of stove, stirring constantly until thoroughly melted. Add more whipping cream until you achieve the desired consistency. Spread over top of the cooled cake.

SHINY KAHLUA CHOCOLATE ICING

Steps:

• Dump all ingredients into a medium sauce pan and cook on medium heat.
• Whisk until smooth and all ingredients have combined and melted.
• Drizzle over cooled cake while warm.
• Store leftover in fridge and serve with icecream!
• ENJOY with someone you love!