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Chocolate Kahlúa Cake
This indulgent showstopper Kahlúa Cake recipe is a chocolate and coffee lovers’ dream.
Recipe by: Janis Schepers .
Written by: Kahlúa Drinks Team Kahlúa Drinks Team Our team of Cocktail Pros with a passion for crafting and sharing delicious coffee-based drinks recipes.
Prep time: 20 Mins. Cook time: 40 Mins. Cooling time: 30 Mins.
Servings: 10-12
INGREDIENTS
Cake Batter:
100 ml Kahlúa Coffee Liqueur
50 ml Milk
30 g Dark Chocolate Chips
30 g Cocoa Powder
1 tsp Instant Espresso Powder
2 Eggs
150 g White Sugar
150 ml Neutral Oil (Canola or Vegetable)
170 g All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
50 g Dark Chocolate Chips
Syrup:
50 ml Kahlúa Coffee Liqueur
50 ml Water
60 ml White Sugar
1 tbsp Instant Espresso Powder
Ganache:
65 g Double Cream
1 tbsp Kahlúa Coffee Liqueur
100 g Dark Chocolate Chips
Cake Batter:
1/2 cup Kahlúa Coffee Liqueur
1/4 cup Milk
1/5 cup Dark Chocolate Chips
1/4 cup Cocoa Powder
1 tsp Instant Espresso Powder
2 Eggs
3/4 cup White Sugar
3/4 cup Neutral Oil (Canola or Vegetable)
1 1/2 cups All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Dark Chocolate Chips
Syrup:
1/4 cup Kahlúa Coffee Liqueur
1/4 cup Water
1/3 cup White Sugar
1 tbsp Instant Espresso Powder
Ganache:
1/3 cup Double Cream
1 tbsp Kahlúa Coffee Liqueur
1/2 cup Dark Chocolate Chips
HOW TO MAKE
Prepare the Cake Tin: Start by greasing your cake tin and dusting it with cocoa powder. This ensures your cake comes out easily and adds a layer of chocolate flavour.
Preheat the Oven: Set your oven to 175°C / 350°F, fan-assisted, to ensure it’s ready for baking.
Make the Chocolate Mixture: Combine 30 g (1/5 cup) of chocolate chips, cocoa powder, and instant espresso powder in a bowl. Heat the Kahlúa and milk in a saucepan on medium-low heat to prevent burning, then pour over the chocolate mix. Let it sit and cool down.
Whisk Eggs and Sugar: In a large bowl, whisk the eggs and sugar together until well combined. Then whisk in the oil for a smooth mixture.
Combine Mixtures: Whisk the cooled chocolate mixture until smooth, then add it to the egg, sugar, and oil mix. Whisk to combine thoroughly.
Add Dry Ingredients: Add the flour, baking powder, and salt to the bowl. Fold them into the wet ingredients gently, ensuring no dry flour bits remain.
Fold in Chocolate Chips: Fold 50 g (1/4 cup) of chocolate chips into the cake batter for extra chocolatey goodness.
Bake: Pour the batter into the prepared cake tin and bake for 40 minutes or until a toothpick inserted comes out dry or with a few crumbs.
Prepare the Syrup: Combine the Kahlúa, water, sugar, and espresso powder in a saucepan. Heat on medium-high until the sugar melts.
Soak the Cake: Remove the cake from the oven and let it sit for 5 minutes. Poke holes all over and spoon the syrup over the cake. Let it cool and absorb completely.
Remove from Tin: Place your serving plate on top of the baking tin, then flip it upside down to remove the cake.
Make the Ganache: Heat the Kahlúa and double cream, then pour over the chocolate chips. Let it sit for five minutes, then whisk until smooth.
Finish with Ganache: Drip the ganache over the cake for a dramatic finish.
TOOLS YOU’LL NEED
Cake Tin
A cake tin is essential for creating that classic ring shape. Make sure you grease and dust it with cocoa powder for easy release and extra chocolatey goodness. We suggest using a Bundt cake tin. If you don’t have one, you can also use a regular cake tin, but it won’t look the same.
Measuring Tools
A measuring cup, measuring spoons, and a digital scale are essential for getting the right amount of ingredients for each part of the recipe. We always say, the closer you stick to the recipe, the better the results. Of course, you can still adjust to taste (read: more chocolate).
Saucepans
You’ll need a couple of trusty saucepans, one to prepare the Kahlúa syrup and an extra one for making the ganache. If you don’t have two, just make sure you clean the one you have properly in between each use.
Mixing Bowls
Grab a few mixing bowls for different stages of the recipe. We recommend using one for the chocolate mixture and another for the eggs and sugar. It keeps your ingredients organised and makes the process smoother.
Whisk
A good whisk is your best friend for ensuring smooth, lump-free mixtures. We suggest using a hand whisk for this recipe, but an electric whisk on a low-medium setting, is totally fine too.
Spatula
We recommend using a spatula for folding the dry ingredients into the wet mixture. It helps you gently combine everything without overmixing it.
6 Top Tips for Creating the Perfect Chocolate Kahlúa Cake
1. Dust the Tin Properly
Greasing and dusting your cake tin with lots of cocoa powder is a game-changer. It not only makes your cake slide out effortlessly but also adds an extra layer of chocolate yumminess.
2. Check your Cake with a Toothpick
After you bake for 40 mins at 175°C / 350°F, stick a toothpick in the cake. If it’s ready, the toothpick will come out dry or with just a few crumbs sticking to it. If it’s still wet, bake it a bit more until it’s ready.
3. Let the Chocolate Mix Chill
Make sure you let the Kahlúa and milk mixture cool before adding it to the eggs and sugar. This prevents the eggs from cooking and ensures a silky-smooth batter.
4. Fold the Mixture Gently
When adding dry ingredients to the wet mix, fold them in gently. Overmixing can lead to a dense cake, so aim for the mix to be just combined to keep it light and fluffy.
5. Soak the Syrup Slowly
Don’t rush the syrup step. Poke holes all over the cake and spoon the syrup slowly, allowing it to soak in completely. This infuses the cake with rich Kahlúa flavour.
6. Drip the Ganache Dramatically
When adding the ganache, let it drip with drama over the cake. This creates a beautiful finish and ensures each slice is topped with a luscious chocolate coating.
MORE KAHLÚA TREATS…
Kahlúa Coffee Fudge Brownies
Kahlúa Coffee Cheesecake
Kahlúa Pumpkin Pie
Kahlúa Coffee Caramel Sauce
Kahlúa Banana Bread
Kahlúa Tiramisu
White Russian Popsicles
Coffee Ice Cream
About the Chocolate Kahlúa Cake
The Chocolate Kahlúa Cake is not just a dessert, it’s a showstopper. This indulgent and decedent cake recipe created by Janis Schepers is a chocolate lover’s dream infused with the rich, coffee flavours of Kahlúa. Perfect for dinner parties, special occasions and gatherings, or simply treating your friends to a delicious treat, its dramatic appearance and divine taste will promise genuine smiles all around as they sink their forks into a moist, chocolaty slice. So, what are you waiting for? Bring out your baking skills and impress your guests with this easy-to-make treat that’s as stunning to look at as it is delicious to eat. Proving once and for all that the combination of chocolate and Kahlúa is truly a match made in heaven. You can thank us later.
Your Chocolate Kahlúa Cake FAQs answered
Can I use a different type of chocolate for my Chocolate Kahlúa Cake?
Absolutely! While we think dark chocolate provides the richest flavour, you can experiment with milk or white chocolate for a sweeter, creamier taste. Keep in mind that the overall flavour profile will change slightly, but it will still be delicious.
What if I don’t have instant espresso powder for my Chocolate Kahlúa Cake?
No worries! Just substitute the instant espresso powder with regular instant coffee. Keep in mind the flavour might be milder. If you prefer a stronger coffee flavour, we suggest brewing a small amount of strong coffee and using it in place of a portion of the milk.
Can I make my Chocolate Kahlúa Cake gluten-free?
Yes, you can! Simply replace the all-purpose flour with a gluten-free flour blend designed for baking. The texture might vary slightly, but it will still be moist and delicious.
How do I store leftover Chocolate Kahlúa Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. For a longer shelf life, refrigerate it, ensuring it’s well-covered to prevent it from drying out. If you’re planning to freeze it, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container.
Can I freeze my Chocolate Kahlúa Cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to two months. When you’re ready to enjoy it, let it thaw at room temperature before serving.
What if my ganache is too thick in my Chocolate Kahlúa Cake?
If your ganache turns out thicker than desired, gently heat a small amount of cream and stir it into the ganache until you reach the desired consistency. Be careful not to add too much at once, as ganache can quickly become runny.
Can I make the Chocolate Kahlúa Cake without Kahlúa?
If you prefer a non-alcoholic version or simply don’t have Kahlúa on hand, you can substitute it with coffee syrup. This should provide a similar rich flavour without the alcohol content.
What else can I serve with my Chocolate Kahlúa Cake?
We think this cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Of course, it also goes deliciously with an Espresso Martini.
Can I add nuts to the batter of my Chocolate Kahlúa Cake?
Yes, we love adding nuts like chopped walnuts or pecans for a wonderful texture and flavour to the cake. Fold them into the batter gently to ensure even distribution. Pro tip: toast the nuts beforehand can enhance their flavour.
How long does the Chocolate Kahlúa Cake take to make?
All up, it’s around 1.5 hours. The prep time for this cake is approx. 20 minutes, including gathering ingredients and preparing the cake tin. The baking time is about 40 minutes, and the cooling time typically takes around 30 minutes.
How many servings of the Chocolate Kahlúa Cake in this recipe?
This recipe is for about 10 to 12 servings, depending on how generously you slice the cake. It’s perfect for sharing at gatherings or enjoying over a few days.
Do I need to be a skilled baker for making this Chocolate Kahlúa Cake?
Not really! The skill level is intermediate, so it helps to have some experience with baking. The steps are straightforward, but attention to detail, like ensuring proper cooling times and gentle folding, is key.
What type of sugar should I use in my Chocolate Kahlúa Cake?
We use granulated sugar (white sugar) in this recipe. It provides the right amount of sweetness and helps create a light, airy texture when whipped with the eggs. But any sugar you have at home should be fine.
Can I use plant-based milk in my Chocolate Kahlúa Cake?
For sure! While regular milk is what the recipe calls for, we love to substitute it with plant-based milk like almond, soy, or oat milk. Just make sure to use one with a neutral flavour and not too much sugar to avoid changing the cake’s taste too much.
What is neutral oil in this Chocolate Kahlúa Cake recipe?
What we mean by neutral oil are oils like canola or vegetable oil, which have a mild flavour and won’t overpower the other ingredients.
What size eggs should I use in my Chocolate Kahlúa Cake?
Large eggs are typically used in baking recipes. They provide the right balance of moisture and structure to the cake batter. But any size eggs will do. If they’re very small, just add an extra one in the mix.
Can I use less sugar in my Chocolate Kahlúa Cake?
Sure, you can reduce the sugar slightly, but be aware that it might affect the cake’s texture and sweetness balance. If you’re going to reduce the sugar, we suggest adding a touch more vanilla or chocolate to maintain flavour.
Do I use a hand whisk for my Chocolate Kahlúa Cake? If not, what speed?
We think a hand whisk is perfect for this recipe, as it offers control over the mixing speed. If you’re using an electric mixer, we recommend a low to medium speed to avoid overmixing the batter.
What if I have air bubbles in my batter after pouring it into the tin?
After pouring the batter into the cake tin, gently smooth the top with a spatula for an even surface. If you notice air bubbles, tap the tin lightly on the counter to release them.
How do I prevent my Chocolate Kahlúa Cake from being stuck in the Bundt tin?
Proper greasing and dusting with cocoa powder should prevent sticking. After cooling, place a serving plate on top of the Bundt tin and flip it upside down. If the cake is stuck, gently tap the pan or use a thin knife to loosen the edges.
What size Bundt tin should I use for my Chocolate Kahlúa Cake?
We recommend a standard 10-12 cup Bundt tin for this recipe. It allows the cake to rise properly and creates the classic Bundt shape.
Does the Chocolate Kahlúa Cake have alcohol in it? Can kids eat it?
This cake contains Kahlúa, which is an alcoholic liqueur. While the alcohol content is minimal after baking, we don’t recommend it for kids. Simply choose to make a non-alcoholic version for kids by substituting the Kahlúa with coffee syrup.
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