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.

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.