If you like the combination of chocolate and coffee, these chocolate Kahlua cakes will blow your recipe file!
Easy to make (one-bowl!) and incredibly moist, they can also be made in one big cake, cupcakes or loaf.
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.
Why this recipe works.
- Flavor: the combination of chocolate and coffee is one for the books. Coffee brings out the best qualities of the cocoa powder used in this recipe and deepens the flavor.
- One-bowl: this recipe requires only one bowl for mixing it. So there's little to wash afterward! One bowl recipes are not only convenient but easy to make usually.
- Oil: this recipe uses oil instead of butter. This is good mainly for two reasons, it makes for a moister cake and it's so much easier to mix. There's no bringing butter to room t° or creaming or any of those somewhat extra laborious steps. Oil makes this recipe simpler and the cake lasts longer.
- Unmolding: a huge deal breaker with bundt cakes is the unmolding. Pans with intricate patterns can be tricky and it's beyond frustrating to make a recipe and have it stick to the pan when unmolding it. This recipe unmolds like a dream.
- Keeping: these mini cakes can be frozen up to a month (wrap in plastic separately), and keep for a few days at room t° if well wrapped in plastic.
About the coffee glaze.
This is a simple powdered sugar glaze, where said sugar (or confectioners sugar as it's also called) is mixed with a liquid until creamy.
- Liquid: you can use whatever liquid you want, from lemon juice to milk, to liquors to olive oil.
- Consistency: it varies with the amount of liquid you use, so you can have a runnier or thicker glaze.
We used Kahlua (a coffee liquor) as the liquid part in this recipe. And it is amazing! Regular coffee works really well too, the proof is in our popular Brown Butter Coffee Cake.
Tips & tricks for making this recipe:
- Pan size - I love mini bundts, but you can use a regular large bundt or 2 medium loaf pans. I never tried this recipe as a layer cake and I think it would be a bit too tender to fill. But it would work baked as a sheet cake.
- Preparing the pan - I use baking spray and fine dry breadcrumbs. I know it's not traditional but it works. An alternative to this is using a brush with soft butter, flouring and refrigerating the pan while you make the filling. Or use a baking spray that comes with added flour.
- Liquor - a coffee liquor is what complements best this chocolate cake, but it works well with orange liquor (Cointreau, Grand Marnier), with almond liquor (such as Amaretto). And probably others I never tried. I use Kahlua because it's my favorite one, but there are other coffee liquors you can use.
- Glaze - use the liquor as stated in the recipe, prepared liquid strong coffee, or a tablespoon of each. They all work great.
- Keeping - this is a very moist cake recipe and it keeps very well at room t°, well wrapped in plastic. The flavor is fudgier the next day. You can freeze it for 1 month, first in plastic and then aluminum foil.
And if the glaze and cake have my absolute favorite coffee liquor in it the appeal grows exponentially. So do my thighs.
By the way, these cakes are much fudgier the next day or even the next one. 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.
Other recipes you might like:
Glazed Brown Butter Cake
Bourbon Chocolate Bundt Cake
Lemon Poppy Seed Bundt Cake
Chocolate Coconut Bundt Cake
Walnut Loaf Cake with Coffee Glaze
Vanilla Poppy Seed Bundt Cake
Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
Coffee Chocolate Mini Cakes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 mini cakes 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
If you like the combination of chocolate and coffee, these chocolate Kahlua cakes will blow your recipe file! Easy to make (one-bowl!) and incredibly moist, they can also be made in one big cake, cupcakes or loaf.
Ingredients
For the cake:
- 1 ¾ cups (350g) sugar
- 2 cups (280g) all-purpose flour
- ¾ cup (100g) cocoa powder
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs (room tº)
- 1 cup milk
- ½ cup of vegetable oil
- 2 teaspoons vanilla extract
- ½ cup drip (or espresso) coffee (very hot)
- ½ cup Kahlua or other coffee liqueur
For the glaze:
- 1 cup powdered sugar
- 1 or 2 tablespoons 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.
Notes
Tips & tricks for making this recipe:
- Pan size - I love mini bundts, but you can use a regular large bundt or 2 medium loaf pans. I never tried this recipe as a layer cake and I think it would be a bit too tender to fill. But it would work baked as a sheet cake.
- Preparing the pan - I use baking spray and fine dry breadcrumbs. I know it's not traditional but it works. Alternative to this is using a brush with soft butter, flouring and refrigerating the pan while you make the filling. Or using a baking spray that comes with added flour.
- Liquor - a coffee liquor is what complements best this chocolate cake, but it works well with orange liquor (Cointreau, Grand Marnier), with almond liquor (such as Amaretto). And probably others I never tried. I use Kahlua because it's my favorite one, but there are other coffee liquors you can use.
- Glaze - use the liquor as stated in the recipe, prepared liquid strong coffee, or a tablespoon of each. They all work great.
- Keeping - this is a very moist cake recipe and it keeps very well at room t°, well wrapped in plastic. You can freeze it for 1 month, first in plastic and then aluminum foil.
Keywords: coffee bundt cakes, chocolate kahlua cake, kahlua cake
- slightly adapted from Kiss My Bundt, by Christa Wilson
Amazing! Used Harvey's Bristol Cream instead and it worked great! Best Bundt cakes I've ever made, my family loved this recipe Thank you!
★★★★★
So happy you all loved them! I never heard about that liquor but I think they work with all of them, lol!
I want to try this but without the liquor. Is there an acceptable substitute? Thanks:)
Hi Angelique, you can use all coffee (1 cup total), or water for the liquor part.
Do you use sweetened cocoa ?
I use unsweetened, always.
So cute and delicious. The glaze is amazing and having individual desserts are the best! Your hint about the bread crumbs in the molds is awesome to have them release easily! A great dessert!
★★★★★
These are irresistible! Not only was the flavor combination outstanding but everyone loved getting their own mini cake. A total hit at our party!
★★★★★
So glad you liked them Demeter!
OMGosh these look fabulous! You had me hooked with the sheer mention of chocolate and coffee immediately! And I love that you made these into mini bundt cakes. I think these would also be perfect for the holidays too! Elegant and delicious! Thank you for this recipe!
★★★★★
Such a scrumptious treat! These are so easy and delicious ... I'll be making them again and again!
★★★★★
I am just in love with these! They are so cute and so easy to make!
★★★★★
I followed the recipe in grams and it didn't turn out well. 1 cup of flour is 120-130 g, not 150 g - based on the recipe. The measurement for cocoa is incorrect as well. Too much. The cakes or rather the batter after baking half way came out nearly black. The batter was foamy and overflew the molds. Never finished baking. 2 tbsp of Kahlua for 1 cup of powdered sugar is way too little. I had to use 5 tbsp to make it just runny.
They look amazingly delicious and very pretty too.
I am drooling and drooling...These babies look to die for, Paula.
OMG, Paula, I didn't even realize you did a chocolate mini bundt with Kahlua! I am definitely going to try THIS glaze!
I love this book & bought it for the same reason. Glad to see more successes from it. Beautiful individual desserts!
I love the kind of cakes that you can keep for many, many days!!! These look perfect!!!
These are a great find!
These sound terrific, Paula!
Thanks Susan!