Kahlua Chocolate Cake Recipes

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CHOCOLATE KAHLUA CAKE



Chocolate Kahlua Cake image

This decadent Chocolate Kahlua cake is sure to please a crowd!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 21

I use the reverse creaming method with this recipe
2 cups (400g) granulated sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1/2 cup (110g) milk
1/2 cup (110g) Kahlua
1 teaspoon (4g) vanilla extract
1 cup (220g) hot coffee, it can be instant or brewed
3/4 cup (165g) hot espresso coffee or strong coffee (brewed or instant)
1/4 cup (55g) Kahlua
2 Tablespoons powdered sugar
3 sticks (339g) unsalted butter, slightly softened
8 cups (920g) powdered sugar
1/2 cup (110g) Kahlua
3 teaspoons espresso granules dissolved in 1 teaspoon hot water

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



Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

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.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

KAHLUA CHOCOLATE CAKE



Kahlua Chocolate Cake image

I made this for the work holiday party after experimenting with a few similar recipes. It was very good and was the first dessert finished! The best part is that it is really easy to make. I used Betty Crocker Super Moist cake mix, and Jell-O Sugar Free Fat Free chocolate pudding because that's what I had in the house - but I'm sure any brand of cake mix and any type of chocolate pudding would work well. I made it the day before so the syrup had plenty of time to soak into the cake.

Provided by Marie in NYC

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box yellow cake mix
1 (1 ounce) box fat-free sugar-free instant chocolate pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Kahlua
1 cup dark chocolate (chopped or morsels)
chocolate syrup

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour a 10 inch Bundt pan (or a 9" x 13" pan).
  • In a large bowl, combine cake mix and pudding mix.
  • Mix in eggs, water, vegetable oil and Kahlua. Blend thoroughly.
  • Bake in preheated oven for 60 minutes or until toothpick inserted into cake comes out without batter.
  • Cool for 10 minutes in the pan, then invert onto a serving dish.
  • Prick top and sides of cake. Drizzle chocolate syrup over the top and sides.
  • Store and serve cake at room temperature.

Nutrition Facts : Calories 407.1, Fat 21.6, SaturatedFat 6, Cholesterol 71.4, Sodium 378.9, Carbohydrate 44.5, Fiber 2.5, Sugar 24.5, Protein 5.5

KAHLUA FUDGE SHEET CAKE



Kahlua Fudge Sheet Cake image

I make this cake for my grandsons. It's a quick and easy recipe that's perfect for chocolate and marshmallow cream lovers.-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1-3/4 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup Kahlua (coffee liqueur) or strong brewed coffee
1/2 cup butter, cubed
1/2 cup marshmallow creme
1/3 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1/2 cup chopped pecans
FROSTING:
1/2 cup butter, cubed
1/3 cup baking cocoa
1/4 cup marshmallow creme
3-3/4 cups confectioners' sugar
1/2 to 2/3 cup Kahlua (coffee liqueur) or strong brewed coffee
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened., In a small bowl, whisk eggs and buttermilk until blended; add to Kahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean., Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners' sugar and enough Kahlua to reach a spreading consistency., Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely.

Nutrition Facts : Calories 315 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 121mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE KAHLUA CAKE



Chocolate Kahlua Cake image

Make and share this Chocolate Kahlua Cake recipe from Food.com.

Provided by Lisa in Oregon

Categories     Dessert

Time 53m

Yield 16 serving(s)

Number Of Ingredients 8

1 package plain devil's food cake mix
1 (3 ounce) package instant chocolate pudding mix
3/4 cup Kahlua
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 cup confectioners' sugar (sifted)
1/4 cup Kahlua

Steps:

  • preheat oven to 350.
  • lightly grease and flour a 12 cup bundt pan (shake out extra flour) mix cake mix, pudding mix, kalhua, water, oil, and eggs in a large mixing bowl, with a electric mixer beat for 1 minute,scrap the sides of the bowl, and beat for another 2-3 minutes.
  • pour batter in the pan and bake for 45-47 minutes, cool for 20 minutes.
  • run a sharp knife around the edge of the cake and transfer to a plate.
  • make the glaze of confectioners sugar and kalhua and mix well.
  • spoon glaze over cake and allow it drip over sides and in center.
  • enjoy!

Nutrition Facts : Calories 321.6, Fat 13.3, SaturatedFat 2.4, Cholesterol 52.9, Sodium 365.2, Carbohydrate 41.7, Fiber 1, Sugar 28.3, Protein 3.6

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