Home-made Chocolate Kahlua & Cream Bundt Cake

Kahlua and Cream on the rocks please! O wait!! Can I get that in a bundt cake instead?  

It just so happens…YES, Yes I can!

Exciting how we incorporate and infuse popular liqueurs into our favorite baked goodies.  It’s fun to taste those subtle undertones that gives it that extra exotic twist of flavor. Kahlua is a very popular coffee liqueur made out of sugarcane rum and 100% Arabica Coffee.  It’s very rich and distinct in flavor.

In fact, I used to drink those Mind Erasers a long time ago.  Ever had one or ten in one night, maybe because you had a party and you did one with each guest that knocked on the door as a ‘hello, how-do-ya-do, now let’s drink this cocktail through the straw as fast as we can!’ signature greeting?  I did, and boy, did I ever pay for that one.  FYI – Mind Erasers are evil. There is a very good reason, why they are called said “Mind Erasers”.  LOL…Never again… 

I’ll just pleasantly munch on this Chocolate Kahlua & Cream Bundt Cake.  I suppose if I ate the whole thing, in one sitting, I may have a ‘chocolate overload’ hangover. This chocolate Kahlua cake does not require glaze, because it is so very, very rich and moist.  If you don’t want to do the Cream Glaze, just omit and dust it some powdered sugar.  If you like glaze with your pound cake, then we’ve absolutely got you covered. 🙂  You can always go with a Kahlua Cream Glaze, by adding a few tablespoons to the Cream Glaze, which I’ve added into the recipe.  Yum!

If you like liquer based desserts, you can check out my Kahlua Cheesecake Snickers Brownies, my Chillin’ Kahlua & Cream Milkshake, my RumChata Glazed Baked Pumpkin Donuts, my Strawberry RumChata Shake or my RumChata Carrot Cake Banana Bread {RumChata Cinnamon Cream Cheese Frosting}.  

I am in love with this Home-made Chocolate Kahlua & Cream Bundt Cake!  It’s a gorgeous dessert for any kind of special occasion.  I hope you enjoy it!  Happy Baking and here’s the recipe!  Watch out for those Mind Erasers! 🙂

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Chocolate Kahlua & Cream Bundt Cake

Prep Time10 mins

Cook Time45 mins

Author: Kim Lange

Ingredients

Bundt Cake

• 2 cups granulated sugar
• 1-3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup Kahlua or strong brewed coffee
• 1/2 cup canola oil
• 1 teaspoon vanilla extract

Cream Glaze

• 4 oz cream cheese softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk or 2 tablespoons Kahlua + 2 tablespoons milk

or

• Dust with1 tablespoon confectioners' sugar

Instructions

Bundt Cake

• In a large bowl, combine sugar, flour, cocoa, baking soda, salt and baking powder, mix with whisk.
• Add the eggs, kahlua or coffee, buttermilk, oil and vanilla and using mixer, beat on medium speed for 2 minutes. Do not overbeat, batter will be thin.
• Pour into a greased and floured 10-in. fluted tube pan. (I used unsweetened cocoa powder for flour).
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes, then remove from pan to a wire rack to cool completely.

Cream Glaze

• Using a mixer, in a medium sized bowl, beat together the cream cheese, powdered sugar, and vanilla. Add enough milk to make a thick glaze (thin enough to pour but thick enough not to run off the cake). Pour the glaze around the top of the cake, encouraging it over the sides with a spoon as needed.

Or

• Dust with confectioners' sugar.