KAHLUA CHOCOLATE CAKE
If you love chocolate and Kahlua, this cake recipe is for you. It's definitely an adult-only cake. The coffee flavor from the Kahlua is wonderful in the tender cake. When mixed, the glaze may seem strong and thick, but once it slightly melts into the warm cake it's the perfect complement. So easy to bake, a novice baker can make...
Provided by Janet Gustafson
Categories Cakes
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Spray Bundt pan with oil spray then dust with flour. Shake out excess flour. Set pan aside.
- 2. Place cake mix, pudding mix, Kahlua, water, oil and eggs in a large mixing bowl. Blend with an electric mixer for 1 minute. Scrape down the bowl with a spatula and beat for 2 more minutes. The batter should look thick and smooth.
- 3. Pour batter into the prepared pan, smoothing it out with the spatula.
- 4. Bake cake for 45 to 47 minutes or until a toothpick inserted in the middle comes out clean.
- 5. Prepare the glaze.
- 6. Spoon the glaze over the top of the warm cake.
- 7. Store in covered in plastic wrap or a cake dome for up to 4 days or in the refrigerator for up to 1 week. Freezes well. If frozen, allow to thaw overnight.
COFFEE COFFEE COFFEE CAKE
Provided by Anna Stockwell
Categories Cake Coffee Chocolate Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-14
Number Of Ingredients 33
Steps:
- Make the crumb topping:
- Using your fingers, combine flour, butter, brown sugar, powdered sugar, espresso powder, and salt in a medium bowl until mixture sticks together when pressed. Chill until ready to use.
- Make the chocolate swirl:
- Melt chocolate and butter in a heatproof bowl set over a pot of simmering water (water should not touch bowl) or in the top of a double boiler over medium heat. Remove from heat and stir in pecans, coffee, and granulated sugar.
- Make the cake:
- Preheat oven to 350°F. Butter and flour tube pan, tapping out excess flour. Whisk 2 1/2 cups flour, espresso powder, baking powder, baking soda, cinnamon, salt, and cardamom in a medium bowl. Whisk coffee, sour cream, and vanilla in another medium bowl.
- Beat granulated sugar and 1/2 cup butter in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Beat in eggs and egg yolk one at a time, mixing well after each addition. Add dry ingredients in 3 additions, alternating with coffee mixture in 2 additions, scraping down sides of bowl after each addition.
- Scrape one-third of the batter into prepared pan; smooth the surface. Drizzle half of the chocolate swirl mixture over. Add another one-third of the batter; smooth the surface. Drizzle the remaining chocolate swirl mixture over, then scrape in the remaining batter; smooth the surface. Sprinkle crumb topping over. Bake cake until a tester inserted into the center comes out clean and cake springs back when pressed, 40-50 minutes. Let cool completely in pan on a wire rack.
- Run a butter knife around the perimeter of pan to loosen cake. Gently invert cake onto a large plate, then return cake (crumb side up) to rack.
- Glaze the cake:
- When cake is cool, prepare the glaze. Whisk powdered sugar, coffee liqueur, and sour cream in a medium bowl. Using a spoon, drizzle glaze over cooled cake, holding the spoon a few inches above the cake.
- Do Ahead
- Cake can be made up to two days before serving. Store wrapped in plastic until ready to serve.
CHOCOLATE MOCHA LIQUEUR CAKE II
A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Provided by ARVILLALAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
- To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g
More about "one step chocolate coffee liqueur cake recipes"
CHOCOLATE KAHLUA CAKE - MY CAKE SCHOOL
From mycakeschool.com
4.5/5 (28)Estimated Reading Time 8 minsCategory Cakes And Cupcakes
- 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.
CHOCOLATE CAKE IV RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Total Time 1 hr 10 minsServings 12-14
- Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
- Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.
10 BEST COFFEE LIQUEUR CAKE RECIPES | YUMMLY
From yummly.com
3.4/5 (5)
CHOCOLATE KAHLUA CAKE RECIPE - GIRL. INSPIRED.
From thegirlinspired.com
KAHLUA CAKE WITH MOCHA BUTTERCREAM - LIV FOR CAKE
From livforcake.com
TRIPLE CHOCOLATE COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST MOIST CHOCOLATE CAKE FROM SCRATCH (WITH COFFEE)
From thegourmetbonvivant.com
FLOURLESS CHOCOLATE CAKE WITH COFFEE LIQUEUR - EPICURIOUS
From bonappetit.com
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm.
- Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.
- Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. DO AHEADCake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.
- Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.
10 BEST IRISH DESSERT RECIPES & IDEAS | TRADITIONAL IRISH DESSERTS ...
From foodnetwork.com
Author By
CHOCOLATE CAKE WITH LIQUEUR RECIPE | RECIPES.NET
From recipes.net
IRISH CHOCOLATE COFFEE BUNDT CAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
KAHLUA COFFEE CHOCOLATE LAYER CAKE | BEST CHOCOLATE LAYER CAKE …
From lifeloveandsugar.com
ONE-STEP CHOCOLATE CAKE - RECIPE - COOKS.COM
From cooks.com
10 BEST COFFEE LIQUEUR CAKE RECIPES | YUMMLY
From yummly.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #desserts #easy #beginner-cook #dinner-party #cakes
You'll also love