Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary taste experience! This Chocolate Kahlua Bundt Cake is not just a dessert; it's a luxurious escape into rich, boozy chocolate paradise. Imagine a moist, deeply chocolatey cake infused with the smooth, coffee-like essence of Kahlua that will make your taste buds dance with pure delight. Whether you're hosting a dinner party or craving an indulgent treat, this recipe promises to be your new go-to dessert that will have everyone begging for the recipe!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 cup Kahlua
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until completely combined and free of lumps.
- In a separate medium bowl, beat the eggs until well blended. Add whole milk, vegetable oil, Kahlua, and vanilla extract. Whisk these wet ingredients until thoroughly mixed and smooth.
- Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined, being careful not to overmix.
- Carefully add the boiling water to the batter, stirring gently until the water is fully incorporated and the batter is smooth and slightly thin.
- Pour the batter into the prepared bundt pan, ensuring an even distribution. Tap the pan gently on the counter to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Gently tap the pan to release the cake if needed. Allow the cake to cool completely before serving or glazing.
- Optional: Dust with powdered sugar or drizzle with a Kahlua glaze for extra flavor and presentation.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a more uniform batter and better cake texture.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan to prevent sticking. Consider using a baking spray with flour for foolproof release.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Boiling Water Trick: The boiling water helps bloom the cocoa powder, creating a richer chocolate flavor and incredibly moist cake.
- Toothpick Test: Always check doneness with a toothpick. A few moist crumbs are perfect; completely clean means a dry cake.
- Cooling Matters: Let the cake cool in the pan for 15 minutes before inverting to help it set and release easily.
- Serving Suggestions: For an extra touch, serve with a scoop of vanilla ice cream or a drizzle of Kahlua glaze.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 40mg
