CHOCOLATE KAHLUA CAKE RECIPE
The simplest, richest, and most chewiest chocolate cake you've ever had. Empty and mix the ingredients, put them in a saucepan and cook
INGREDIENTS
FOR THE CAKE:
- 1/2 cup vegetable oil
- 1 (3 oz.) Instant chocolate pudding mix
- 2/3 cup Kahlua
- 4 large eggs, room temperature
- 1 super moist yellow cake mix (about 16 oz)
- 3/4 cup very strong coffee (decaffeinated is good)
- 1 cup mini pieces of chocolate chips (mini ones melt better)
FOR GANACHE:
- 1 cup heavy whipping cream
- 9 oz semisweet chocolate pieces
- 2 TB Kahlua (or more to taste)
INSTRUCTIONS
First, preheat the oven to 350F with the rack at the bottom center. Generously grease a Bundt dish.
Then, in large bowl, whisk together dry cake mix and dry pudding mix until combined.
In another bowl, combine the eggs, oil, coffee and kahlua until smooth and blended. Using a rubber spatula, gently fold the wet ingredients together with the dry ingredients. Stir in the mini chocolate chips. Transfer to a greased Bundt pan, leveling top.
Bake 45 minutes or until a toothpick inserted in the center comes out with a few tender crumbs attached.
Let cool in the pan on a wire rack at room temperature. Cover and let sit at room temperature until you're ready to baste and serve.
To make a ganache: In a heavy-bottomed saucepan, bring the heavy whipping cream to a boil over medium heat and immediately remove from the heat. Add chocolate chips and Kahlua, stirring until smooth and melted. Let cool slightly until the consistency thickens but can be poured. Drizzle the cake. Happy Cooking Time.
