I made these Chocolate Kahlua Cakes a few years ago, and they’re so good and easy to make, they need to be re-posted!
They are deep in flavor, a one bowl recipe which is always a plus, and they unmold like a dream.
Chocolate and coffee are a magic combination, and these mini bundt cakes are just cute and perfect for this time of year when we want to celebrate the things we love, and I find that chocolate kahlua cakes fall under that category. An ongoing romance.
I used to travel with a lot of luggage because I packed a ridiculous amount of clothes and accessories. After a few trips, where half the suitcases came back untouched, I started packing with a color theme. And started buying stuff for the house, mostly the kitchen, and that evolved eventually to a lot of props. A food bloggers life.
So now, I pack as few clothes as I can, so I can come back with books, magazines, baking supplies, things for my house. On the other hand, I hardly buy any clothes or bags or shoes. Not anymore.
These mini bundt molds came with me on one of those trips, two heavy, gold pleated and supposedly non-sticking pans with a lot of potential. So I set out to make the cutest little cakes. My first attempts failed miserably. The cakes refused to come out in one piece. Twice.
Really frustrating.
My fascination with bundt cakes started to diminish, so I had to do something; after all, I had carried the pans 8500 km. And they were gold coated. Ha.
I had bought the cutest little book that had only Bundt cake recipes. Big, medium and small.
And success at last. Many times over. Really great recipes, easy to make, the kind that we bundt cake bakers need.
And if the glaze and cake have my absolute favorite coffee liqueur in it the appeal grows exponentially. So do my thighs.
By the way, these cakes are much fudgier the next day or the next even. They stay ridiculously moist for many days. Even when left uncovered.
With easy recipes like these, I make them all the time. There’s something about a glazed mini bundt that just appeals to me every time. I wonder if it will ever stop? Probably not.
CHOCOLATE COFFEE CAKE WITH KAHUA GLAZE
Prep
Cook
Total
Yield 12 mini cakes
You can use any kind of liqueur here. For the glaze I like less sugar and more liqueur, because, in this case, I want as much Kahlua flavor as I can. But youcan do a simple ganache with dark or white chocolate.
Ingredients
For the cake:
- 1 ¾ cups (350g) sugar
- 2 cups (300g) all-purpose flour
- ¾ cup (100g) cocoa powder
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- ¾ teaspoon salt2 eggs, room tº
- 1 cup milk½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup drip coffee, very hot
- ½ cup Kahlua or other coffee liqueur
For the glaze:
- 1 cup confectioners' sugar
- 1 or 2 Tbs Kahlua or other coffee liqueur
Instructions
For the cake:
- Preheat oven to 350ºF /180ºC.
- Butter and flour or spray well with cooking spray, 12 mini bundt molds.
- Sift together sugar, flour, cocoa, baking powder, baking soda, and salt. I measure everything and sift it directly over the wet ingredients.
- In a large bowl beat eggs, milk, vanilla, and oil for 1 minute.
- Add dry ingredients to the wet, ½ cup at a time, while beating on low speed. Do this slowly so the batter doesn't develop clumps.
- Heat coffee until almost boiling.
- Mix with liqueur and add slowly to the chocolate batter. The mixture will be thin.
- Fill molds up to ¾ of its full capacity. I put the batter in a glass measuring cup so it's easier to pour.
- Bake until tester inserted in center comes out clean, about 25 minutes for mini bundt and 45 minutes for a big bundt.
- Invert cake onto cooling rack. If cake resists, cool in the pan for 15 minutes before inverting.
For the glaze:
- In a small bowl mix a cup of powdered sugar with 1 Tbs or more of coffee liqueur, depending on how runny you want your glaze to be.
- Pour glaze on top of cakes and let it drip to the sides.
slightly adapted from Kiss My Bundt, by Christa Wilson
These sound terrific, Paula!
Thanks Susan!
I love the kind of cakes that you can keep for many, many days!!! These look perfect!!!
These are a great find!
I love this book & bought it for the same reason. Glad to see more successes from it. Beautiful individual desserts!
OMG, Paula, I didn't even realize you did a chocolate mini bundt with Kahlua! I am definitely going to try THIS glaze!
I am drooling and drooling…These babies look to die for, Paula.
They look amazingly delicious and very pretty too.