Prepare to be transported to dessert heaven with this decadent Chocolate Kahlua Cream Bundt Cake that will make your taste buds dance with pure delight! Imagine a rich, moist chocolate cake infused with the smooth, luxurious flavor of Kahlua, topped with a cloud-like Kahlua cream that cascades down its stunning bundt shape. This isn't just a cake - it's a culinary experience that will have your guests begging for the recipe and wondering how you became such an incredible baker!
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
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup Kahlua liqueur
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent the cake from sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, beat the two large eggs. Then add the milk, vegetable oil, and vanilla extract. Mix until smooth and fully combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin, which is normal.
- Stir in the Kahlua liqueur until well incorporated.
- Pour the batter into the prepared bundt pan, making sure it is evenly distributed.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bundt cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- While the cake is cooling, prepare the Kahlua cream. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
- Once the cake is completely cooled, drizzle the whipped Kahlua cream over the top of the bundt cake, allowing it to cascade down the sides.
- Slice the cake into 12 servings and serve immediately. Enjoy your delicious homemade Chocolate Kahlua Cream Bundt Cake!
Tips
- Always grease and flour your bundt pan thoroughly to ensure a clean release of the cake.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use room temperature eggs and milk for more even mixing and better cake texture.
- Check the cake's doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Let the cake cool completely before adding the Kahlua cream to prevent melting.
- For an extra flavor boost, brush the warm cake with additional Kahlua before cooling.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
