Chocolate Kahlua Cake Recipe

A slice of chocolate Kahlúa cake on a dark plate.

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Chocolate Kahlua Cake is a moist, tender chocolate cake enhanced with coffee liqueur for deeper flavor and richness. It's ideal for entertaining, make-ahead desserts, or any time a classic chocolate cake with a subtle twist is in order.

Prep Time25

Cook Time55

Course: Dessert

Cuisine: American

Keyword: chocolate cake recipe, Chocolate Kahlua Cake, easy cake recipe, Kahlua chocolate cake

Servings:

Calories: 406kcal

Author: Leigh Harris

Ingredients

For the Cake

2 cups All-purpose flour
3/4 cup Unsweetened cocoa powder
1 1/4 tsp Baking powder
1 1/4 tsp Baking soda
1 3/4 cups Granulated sugar
1/2 tsp Kosher salt
2 large Eggs room temperature
1 cup Whole buttermilk room temperature
1/2 cup Unsalted butter melted and cooled slightly
2 tsp Vanilla extract
1/2 cup Brewed hot coffee (very hot) or water
1/2 cup Kahlua coffee liqueur

Chocolate Kahlua Ganache

4 oz Dark chocolate chips or chopped dark chocolate
1/3 cup Heavy cream
1 tbsp Kahlua coffee liqueur

Instructions

Cake

Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan, place it in the fridge until ready to fill.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside. In a large bowl, beat the eggs, buttermilk, melted butter, and vanilla extract for 1 minute, until well combined.
2 cups All-purpose flour, 3/4 cup Unsweetened cocoa powder, 1 1/4 tsp Baking powder, 1 1/4 tsp Baking soda, 1 3/4 cups Granulated sugar, 1/2 tsp Kosher salt, 2 large Eggs, 1 cup Whole buttermilk, 1/2 cup Unsalted butter, 2 tsp Vanilla extract
At low speed, beat in the dry ingredients 1 cup at a time until all is incorporated. Slowly add the very hot coffee, then mix in the 1/2 cup of Kahlua.
1/2 cup Brewed hot coffee, 1/2 cup Kahlua coffee liqueur
Pour the batter evenly into the prepared baking pan and bake for 40-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 15 minutes, then invert the pan onto a serving plate and place it onto a wire rack to cool completely.

Ganache

Place the dark chocolate chips in a glass measuring cup. In a small saucepan over medium heat, heat the heavy cream until just beginning to simmer, watching closely not to burn. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt the chocolate. Mix vigorously with a small spatula or spoon until the chocolate becomes smooth and glossy, and stir in the 1 tablespoon of Kahlua.
4 oz Dark chocolate chips, 1/3 cup Heavy cream, 1 tbsp Kahlua coffee liqueur
Drizzle the cake evenly with the chocolate ganache. Allow the glaze to set before serving.

Notes

Measure the cocoa and flour properly – Too much cocoa can dry out the cake. Spoon it into the measuring cup and level it off.
Hot liquid matters – Add the coffee (or hot water) while it’s hot. This blooms the cocoa powder, intensifying the chocolate flavor throughout the cake.
I use Dutch-processed cocoa powder, but you can also use regular cocoa powder.

Nutrition