Kahlua Chocolate Poke Cake Recipe 475

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CHOCOLATE KAHLUA POKE CAKE



Chocolate Kahlua Poke Cake image

This Chocolate Khalua Poke Cake is a super moist chocolate cake, infused with a chocolate Kahlua mixture, and topped with Kahlua whipped cream!

Provided by The Cookin' Chicks

Categories     Dessert

Number Of Ingredients 9

1 box chocolate cake mix (+ ingredients on box)
3/4 cup semi-sweet chocolate chips
1 cup sweetened condensed milk
1/2 cup Kahlua
2 cups heavy whipping cream
3/4 cup powdered sugar
1/4 cup cocoa powder
2 tbsp Kahlua
1/2 cup chocolate chips (optional)

Steps:

  • Preheat oven according to cake directions.
  • Grease a 9x13 baking pan and prepare cake according to box.
  • While cake is baking, add the sweetened condensed milk and 1/2 cup Kahlua into a microwave safe bowl.
  • Microwave until the mixture starts to boil, about 1 minute.
  • Remove from microwave.
  • Place the chocolate chips into a medium mixing bowl and pour condensed mixture over the chips.
  • Stir until mixture is smooth and chocolate has melted.
  • Using the back of a spoon, poke several holes into the top of the cake.
  • Pour chocolate mixture evenly on top of cake, allowing mixture to seep into holes.
  • Allow the cake to cool completely in refrigerator.
  • Once chilled fully, prepare whipped topping by combining all ingredients (minus chocolate chips) into a mixing bowl.
  • Whip on high with electric mixture until stiff peaks form.
  • Spread evenly on top of cake and sprinkle additional chocolate chips on top if desired!
  • Enjoy!

Nutrition Facts : ServingSize 1 piece, Calories 302 kcal, Carbohydrate 29 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 38 mg, Fiber 2 g, Sugar 25 g

KAHLUA CHOCOLATE POKE CAKE RECIPE - (4.7/5)



Kahlua Chocolate Poke Cake Recipe - (4.7/5) image

Provided by á-43062

Number Of Ingredients 24

CHOCOLATE CAKE:
1 3/4 cups flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup brewed coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
KAHLUA PUDDING:
1/2 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
Pinch of salt
1 cup Kahlua, divided
1 1/4 cups milk
1 tablespoon butter
FROSTING:
1/3 cup milk
1/3 cup butter, softened
1 1/4 cups sugar
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl. In a separate bowl, combine eggs, coffee, buttermilk, oil and vanilla. Add wet mixture to dry mixture and beat on medium for about 2 minutes. Pour into a greased & floured 9×13-inch pan. Bake 30 to 40 minutes, or until toothpick inserted into center of the cake comes out clean. Do not over bake. Kahlua Pudding: Combine sugar, cocoa powder, cornstarch and salt, mix well. Whisk in cold milk and ¼ cup Kahlua. Cook over medium high on the stovetop stirring constantly until mixture comes to a boil. Allow to boil for 1 minute while stirring, remove from heat and stir in remaining Kahlua & butter. Using the end of a wooden spoon, poke holes over the cake. Pour warm pudding over the cake ensuring it seeps into the holes. Refrigerate for 30 minutes before frosting (below). Refrigerate overnight before serving. Frosting: Place milk, butter, & sugar in a small saucepan. Bring to a boil over medium-high heat and allow to boil 45 seconds. Remove from heat & stir in chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate overnight.

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 POKE CAKE



Kahlua Chocolate Poke Cake image

This Kahlua Chocolate Poke Cake is an incredibly rich, moist Kahlua chocolate cake made from-scratch that is soaked in more chocolate and Kahlua! It's topped with Kahlua whipped cream!

Provided by Lindsay

Categories     Dessert

Time 1h45m

Number Of Ingredients 20

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Kahlua Liqueur, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips
2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Kahlua Liqueur, optional
1/2 tsp vanilla extract
Mini chocolate chips
Chocolate sauce

Steps:

  • Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2.
  • Add all dry ingredients to a large bowl and combine. 3
  • Add eggs, milk, vegetable oil, 1/2 cup of Kahlua and vanilla to the dry ingredients and mix well. 4
  • Slowly pour the water into the batter, mixing well and being careful of splashing. 5
  • Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs. 6
  • Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw. 7
  • While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside. 8
  • Add the sweetened condensed milk and remaining 1/2 cup of Kahlua to a microwave safe measuring cup. Heat heat the condensed milk and Kahlua until they begin to boil, then pour over the chocolate chips. 9
  • Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don't let the mixture sit before pouring it over the cake or it'll start to thicken and not soak in the holes as well. 10. S
  • t the cake in the fridge to cool and soak. 11. W
  • en the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. 12. S
  • read the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Slice, Calories 632 calories, Sugar 57.2 g, Sodium 375.4 mg, Fat 32.5 g, SaturatedFat 22.8 g, TransFat 0.4 g, Carbohydrate 75.5 g, Fiber 3.2 g, Protein 8.1 g, Cholesterol 69.4 mg

CHOCOLATE KAHLUA CAKE



Chocolate Kahlua Cake image

This cake is a specialty of my boss, who is a wonderful cook. Easy to make, and tastes delicious. Hope you enjoy. Serving size is estimate.

Provided by jmelyn

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box chocolate cake mix
1/2 cup vegetable oil
1 (3 ounce) box instant chocolate pudding mix
4 eggs
3/4 cup strong coffee
3/4 cup Kahlua
1 cup powdered sugar
2 tablespoons strong coffee
4 tablespoons Kahlua

Steps:

  • Combine all cake ingredients at medium speed until well blended.
  • Pour into greased and floured 9 x 13 inch pan.
  • Bake at 350 degrees for 40 to 45 minutes.
  • Cool in pan.
  • Mix glaze ingredients together.
  • Poke holes in cooled cake and glaze.
  • Pudding box size is the small box of instant pudding--I think it's 3 ounce.
  • Come to think of it, maybe it's 4 ounces.
  • Hmmm-- Cake mix is standard cake mix size.

Nutrition Facts : Calories 639.3, Fat 26.5, SaturatedFat 4.8, Cholesterol 105.8, Sodium 723.7, Carbohydrate 82.8, Fiber 1.9, Sugar 56.3, Protein 7.3

CHOCOLATE KAHLUA POUND CAKE



Chocolate Kahlua Pound Cake image

VERY rich, decadent. A dessert worthy of a special occasion. I have been making this for many years, I got the original recipe from a Duncan Hines/Puritan Oil leaflet.

Provided by axxo3846

Categories     Dessert

Time 1h5m

Yield 1 bundt cake

Number Of Ingredients 13

1 box duncan hines devil's food cake mix
1/2 cup sugar
1/3 cup puritan oil
3 eggs
3/4 cup water
1/4 cup Bourbon
1/2 cup Kahlua
3/4 cup of very strong black coffee
2 teaspoons instant cocoa
1/2 cup butter
1 cup sugar
1/3 cup evaporated milk
1 1/2 cups chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Mix all the ingredients and beat for 4 minutes.
  • Bake in a greased Bundt pan fo 50 minutes.
  • let cool for 10 minutes before icing.
  • ICING prep: Heat the butter, sugar and milk; boil for 2 minutes stirring constantly.
  • Remove from heat and rapidly stir in chocolate chips, immediately pour over cake.

Nutrition Facts : Calories 7002, Fat 344.2, SaturatedFat 138.5, Cholesterol 902.9, Sodium 5323, Carbohydrate 897.9, Fiber 28.6, Sugar 683.9, Protein 68.1

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