Kahlua Chocolate Sombrero Cake Recipes

CHOCOLATE KAHLUA® CAKE

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.

KAHLUA CHOCOLATE POKE CAKE

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.

CHOCOLATE KAHLUA CAKE: A BOOZY BUNDT CAKE RECIPE

Steps:

• Combine dry ingredients in a large bowl.
• Add remaining wet ingredients.
• Mix for 1 minute on a slow speed.
• Mix for 4 minutes on a medium speed.
• Generously add Pam to your bundt pan.
• Pour mixture into your bundt pan.
• Bake at 350 for 50-60 minutes.
• Let cool for 10 minutes and then flip onto your cake stand.
• For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.

KAHLUA® CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
• Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
• Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
• Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
• Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

CHOCOLATE KAHLUA POKE CAKE

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!

KAHLUA CHOCOLATE SOMBRERO CAKE

Steps:

• 1. In lg. bowl, combine all ingredients (except chocolate chips) and beat for two minutes...then fold in chocolate chips....
• 2. Bake in 350 degree oven... in oblong cake pan, or tube pan, for approximately 40 minutes!......
• 3. serve with a dollop of whipped cream!.....Yum!....:))

KAHLUA CHOCOLATE CAKES

Steps:

• 1. Make sauce: Mix coffee, sugar, Kahlua, and milk in a saucepan. Bring to a boil stirring constantly.
• 2. Mix in chocolate chips. Reduce heat to medium. Stir until melted. Mix cornstarch with water. Add to chocolate mixture. Stir until thickened like syrup.
• 3. Remove from heat. Pour into bowl. Cover with plastic wrap. Set aside.
• 4. Heat oven to 350 degrees. Grease and lightly flour muffin tin. Set aside.
• 5. Melt 2 tbsp of butter with the 8 ounces of chocolate on medium heat in saucepan. Stir constantly until melted and smooth. Remove from heat.
• 6. In a bowl beat remaining softened butter, brown sugar, and Kahlua. Beat until smooth. Set aside.
• 7. In a bowl beat the eggs. Add to melted chocolate a little at a time. Mix until well combined.
• 8. Mix in the Kahlua mixture.
• 9. Combine flour and salt. Mix into batter.
• 10. Stir in chocolate chips.
• 11. Fill muffin tins to about 3/4 full.
• 12. Place in oven and bake about 10-15 minutes. Test with toothpick. You want center moist and hot. Crumbs will stick to pick.
• 13. Cake's done when outside of cakes are cooked through and center is soft. Let cool 5 minutes.
• 14. Run a knife around cakes. Invert tin of cakes onto a platter. Drizzle The 3 tablespoons of Kahlúa over the cakes. Place a little bit of sauce on individual plates. Place a cake over sauce. Place a scoop of ice cream on top of cakes. Drizzle with more sauce and garnish with whipped cream, nuts, and shaved chocolate if desired.