12 April, 2017
The Kahlua cake recipe I am about to present to you is super easy, super moist, and super yummy, especially after you let it sit for a couple of days. Letting it sit allows the liqueur to soak into the cake and give it even more flavor. The same is going to be true for my rum cake recipe, which is a hand me down from my Nana. Stay tuned for that next week.
If you’re planning to make this cake for an event, make sure you bake it a couple of days in advance for the best flavor possible. The other nice thing about doing it that way is that you don’t have to panic last minute to get everything done. Just make sure you keep it stored in an airtight container at room temperature. Ready to go? Alright!
1 package dark chocolate cake mix
1, 3.4 oz package instant vanilla pudding
6 oz dark chocolate chips (that’s ¾ cup)
½ cup Kahlua
¼ cup canola oil
16 oz sour cream
¾ cup dark chocolate chips, melted
3 tbsp butter, melted
1 tbsp light corn syrup
¼ tsp vanilla extract
Preheat your oven to 350 degrees F and grease a Bundt pan or a tube pan.
In a large bowl, combine all of your ingredients for the cake. Just dump em in there and stir it until all the lumps have been worked out of the batter. Pour the batter into the cake pan, tap it on the counter to get out any bubbles and smooth the top of the batter with a spatula so you don’t have any peaks to burn.
Bake the cake for 45 minutes. Do a toothpick test. If it comes out wet (and remember there are chocolate chips in there, so test a couple of spots), you can put it back in for up to 15 minutes, checking every five to see if it’s ready yet.
Once the cake is baked and the toothpick comes out clean, set the cake and its pan aside to cool until it’s room temperature. Why did I bold that? Because if you try to turn the cake out too soon, you break it. Like I did. Don’t worry; if you break your cake, you can put the pieces back in place and then cover up your mistake with glaze. Your guests will be none the wiser.
After the cake has cooled to room temperature, find the bottom of your cake platter (one with a lid, because this needs to sit) or the top of a very large bowl, and place it over the top of your pan. Hold the two together and turn out the cake onto the plate. Now, it’s glaze time.
For the glaze, melt the chocolate and the butter and mix them together, then add the corn syrup, vanilla, and (if you want) a splash of Kahlua for flavor. Pour the glaze over the cake and cover it up. That’s right. You don’t even get to eat it right now (I already told you that, remember?).
Kahlua cake, like many liqueur cakes, is best after sitting for a day or two. It improves with age because the flavor of the liqueur (and the glaze) permeates the rest of the cake, making it moister, denser, and more flavorful than if you were to eat it straight out of the oven.
Make sure the container you keep the cake in is airtight, and after a day or two, serve up your cake and enjoy some tasty, tasty chocolate cake!