What I love most about a bundt cake is that, when done right, it is the perfect combination of moist, dense, melt in your mouth cake that packs a big punch of flavor into a highly satisfying small slice. This recipe for Chocolate Kahlua Cake is so delicious – it has a rich chocolate flavor making it the perfect cake for the holidays! Your friends and family are sure to love this moist, tender chocolate bundt cake infused with Kahlua and drizzled with ganache.
This chocolate kahlua bundt cake is incredible, down to the last bite. That irresistibly fluffy, soft texture within the cake is undeniably moist and chocolatey.
The ganache drizzle is the ultimate dream for all chocolate lovers. You could technically skip the ganache and go with a generous sprinkle of powdered sugar for this particular chocolate cake recipe. Homemade stabilized whipped cream and fresh strawberry slices would be dreamy with this chocolate bundt cake as well.
It’s one of those desserts that people fall in love with as soon as the first bite híts their taste buds. Without fail, every time I bake it, at least one person asks me for the recipe.
4 cups all purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt
1 1/2 cups unsweetened cocoa powder
2 1/2 cups granulated sugar
1 cup Kahlua
1 cup cold plain coffee
2 cups canola oil
2 teaspoons vanilla extract
1 tablespoon Kahlua
1/3 cup heavy cream
4 ounces dark chocolate, chopped
Extra chocolate for garnish
For the cake
Preheat the oven to 350° F. Grease a bundt pan and dust it with unsweetened cocoa powder.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, sugar and salt to combine. Set aside.
Combine coffee, oil, and Kahlua in a separate bowl then pour into the flour mixture. Mix well until combined.
Add the eggs to the batter one at a time, beating well after each addition. Add the vanilla and stir for another 2 minutes to combine.
Pour the batter into the prepared bundt pan, smoothing the top to even out the batter.
Bake for 55 to 60 minutes, until a skewer inserted into the center comes out with just a few crumbs clinging to it.
Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.
For the glaze
In a microwave-safe bowl, heat the dark chocolate and cream in 20-second intervals. Stir after each interval until the chocolate is completely melted and the ganache is smooth. Add 1 tablespoon Kahlua and mix until smooth.
Cool slightly until consistency is thickened but pourable.
Set the rack holding the cooled cake atop a baking sheet. Slowly drizzle the glaze over the cake.
Allow the glaze to set for about 10 minutes and move to a platter.
To garnish the cake with chocolate shavings, take a piece of chocolate and a vegetable peeler and shave some chocolate over the glaze. Let the glaze dry before serving.