Best 18 Chocolate Kahlua Cake Recipes

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

CHOCOLATE KAHLUA MOUSSE CAKE

Steps:

• Place first 4 ingredients and 1/2 teaspoon salt in mixing bowl; add melted butter and mix at medium speed for one minute. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and pecans. Coat a 9 inch x 3 inch round spring form pan with cooking spray. Spread batter over bottom and place in preheated oven. Bake at 350 degrees 20-25 minutes or until done. Set aside to cool. Reserve half of one bar of the baking chocolate for making chocolate curl garnish. Break remaining chocolate into small pieces and melt in double boiler over hot, not boiling, water, stirring occasionally until smooth; remove from heat and set aside to cool. Sprinkle gelatin over Kahlua. Let stand 5 minutes or until gelatin is softened. Microwave on high, stirring in 10-second intervals, until gelatin is dissolved; cool. Place chilled whipping cream and remaining 1/8 teaspoon salt in mixing bowl and beat at high speed until soft peaks form and cream does not move when bowl is tilted. Combine one cup of the whipped cream with 1 tablespoon superfine sugar; place in refrigerator for topping. To the remaining whipped cream, gently stir in cooled melted chocolate. Next, fold in the cooled Kahlua mixture; spread over cake in spring form pan. Refrigerate 2 hours or until set. Spread mousse layer with chilled cup of sweetened whipped cream. For chocolate curls, use a vegetable peeler to shave remaining chocolate into curls and arrange curls on top of cake. Remove sides of pan from bottom and keep chilled until serving time.

CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Oil a 12 cup bundt pan.
• Combine all cake ingredients in a large bowl.
• Beat with mixer about 3 minutes.
• Spoon into pan.
• Bake about 45 minutes or until tester comes out clean.
• Cool 15 minutes.
• Remove from pan.
• When cool, dust with powdered sugar.
• Refrigerate for best flavor.

KAHLUA CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350. Spray Bundt pan with oil spray then dust with flour. Shake out excess flour. Set pan aside.
• 2. Place cake mix, pudding mix, Kahlua, water, oil and eggs in a large mixing bowl. Blend with an electric mixer for 1 minute. Scrape down the bowl with a spatula and beat for 2 more minutes. The batter should look thick and smooth.
• 3. Pour batter into the prepared pan, smoothing it out with the spatula.
• 4. Bake cake for 45 to 47 minutes or until a toothpick inserted in the middle comes out clean.
• 5. Prepare the glaze.
• 6. Spoon the glaze over the top of the warm cake.
• 7. Store in covered in plastic wrap or a cake dome for up to 4 days or in the refrigerator for up to 1 week. Freezes well. If frozen, allow to thaw overnight.

CHOCOLATE KAHLUA MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.

CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Preheat oven to 350.
• In large mixing bowl, combine all ingredients except powdered sugar just until mixed. Spread into greased bundt pan (10 inch).
• Bake in preheated oven 40 to 50 minutes or until toothpick comes out clean.
• When cool, sprinkle with powdered sugar.

FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
• Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
• Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
• When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.

KAHLUA (OR AMARETTO) CHOCOLATE BUNDT CAKE

Steps:

• Coat Bundt pan with cooking spray.
• Mix all other ingredients; spoon into pan.
• Bake at 350 degrees for 40-45 minutes.
• Cool in pan for 10 minutes; remove from pan.
• When cool, sprinkle with powdered sugar.

RICH CHOCOLATE KAHLUA BUNDT CAKE

Steps:

• Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
• Add chocolate chips.
• Pour into greased and floured bundt pan 10".
• Bake 45 minutes at 350 degrees to 1 hour until done.
• Dust with powdered sugar.

UNBELIEVABLE CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 13x9-inch baking pan with nonstick cooking spray and dust with COCOA.
• Place all ingredients except chocolate chips in a large bowl.
• Beat with mixer for 2 minutes or until well blended.
• Stir in chocolate chips.
• Pour batter into prepared pan.
• Bake for 50 minutes,or until toothpick inserted in the middle comes out clean.
• Cool before cutting.

DOUBLE CHOCOLATE KAHLUA CAKE WITH FLUFFY CHOCOLATE KUHLUA FROSTING RECIPE - (4.4/5)

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes. Slice, then serve.

KAREN'S CHOCOLATE KAHLUA CAKE

Steps:

• 1. Preheat oven to 350
• 2. Spray bottom of 12 cup Bundt Pan with flour baking spray (it is important to spray the bottom of the pan to prevent the chips from potentially sticking and tearing the top off your cake) If you don't have a flour baking spray, lightly oil and flour the pan. Be sure to discard excess flour.
• 3. Dump all ingredients, except chocolate chips, into a large bowl and whisk together until combined. Batter will be lumpy.
• 4. Add chocolate chips and stir until mixed in. Pour mixture evenly into prepared bundt pan
• 5. Bake at 350 for 1 hour. I usually check the cake at 45 minutes but have found 55-60 minutes is perfect regardless of the oven I've used.
• 6. When finished baking, allow cake to cool in the pan for a few minutes then turn it out onto a platter to finish cooling. IMPORTANT--Don't let the cake sit too long in the pan as the chips start to solidify and cause the top to stick and tear off when inverted.
• 7. Serve cake warm with vanilla ice cream or allow to cool completely.
• 8. This recipe is very versatile and the kahlua and chips can be substituted for whatever you'd like. I've changed the cake mix to yellow and made rum cake as well as used strawberry schnapps to make a strawberry cake. Substituting the semi sweet chips for mint chips makes for a really nice change. I've also substituted the cake mix with a German Chocolate mix and used milk chocolate chips. Followed the recipe, but used 2 round layer pans instead of a bundt pan. Baked for 30 mins per the box and iced with the coconut pecan icing...OH SOOOO GOOD! People love this German Chocolate cake.

TRIPLE CHOCOLATE CHIP KAHLUA CAKE

Steps:

• 1. Heat oven to 325 degree's. Postion oven rack to 3rd lower rack from bottom of oven. Grease and flour 9 inch spring form pan.
• 2. In a large bowl. Mix together cocoa, salt, baking soda, sugar, coffee, and flour, until well blended.
• 3. Add the oil, butter, and eggs. Mix together on low speed.
• 4. Add 2 TB water. Mix on low. Add 2 more TB water. and mix on medium well. Add the 1/4 c Kahlua,, and mix well.
• 5. Fold in chocolate chips until combined.
• 6. Spoon batter evenly in to pan. Smooth it until even with a spoon. Place in oven. Set timer to 40 minutes. Do not check on cake until 40 minutes has passed. Bake more until pick is inserted near center of cake is clean. If you poke at it to much. Cake could fall. Total bake time 40-60 minutes. Cool 20 minutes before inverting on to rack, or remove spring form. and cool.
• 7. Icing: Place the chocolate chips in a bowl. Bring the cream and salt to a simmer. Pour the cream over the chocolate. Wait a minute to soften the chocolate, and then stir until the chocolate is melted and the mixture is smooth. Stir in Kahlua. Cool to thicken.
• 8. Pour over and spread on cake. Garnish with nuts, or white chocolate. Let icing set up before serving. Microwave to warm. Serve with Vanilla ice cream for a delicious chocolatey dessert. It is delicious this way. Melted triple chocolate with ice cream.

KAHLUA CHOCOLATE CHIP BUNDT CAKE RECIPE - (4.5/5)

Steps:

• Grease and flour bundt cake pan. Mix all ingredients together and pour into pan. Bake at 350 for 40-50 minutes. Cool 10 minutes and take out of pan. Drizzle frosting on top of cake when cool.

CHOCOLATE KAHLUA SHEET CAKE (30 MINUTES!) RECIPE - (4.5/5)

Steps:

• Mix sugar and flour in bowl. Melt butter in medium saucepan. Add cocoa powder, water and oil. Bring to a boil over medium high heat. Stir flour/sugar into mixture in pan, then add remaining ingredients. Mix well. Option #1: Pour into greased SHEET CAKE pan. Option #2: I like to put parchment paper in bottom of pan. (After the cake and frosting cools for a few minutes, you can pull out of pan, place on flat surface, and cut easily into 1" squares). Bake at 400 for 14 minutes (knife will come out clean -do not overcook) FROSTING: Start when timer says about 5 minutes left on cake in oven. Place butter, Kahlua and cocoa powder in saucepan. Bring to a rapid boil. Remove from heat and stir in powdered sugar and nuts. Let cake cool about 5 minutes, then pour frosting over top.

KAHLUA CHOCOLATE POKE CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl. In a separate bowl, combine eggs, coffee, buttermilk, oil and vanilla. Add wet mixture to dry mixture and beat on medium for about 2 minutes. Pour into a greased & floured 9×13-inch pan. Bake 30 to 40 minutes, or until toothpick inserted into center of the cake comes out clean. Do not over bake. Kahlua Pudding: Combine sugar, cocoa powder, cornstarch and salt, mix well. Whisk in cold milk and ¼ cup Kahlua. Cook over medium high on the stovetop stirring constantly until mixture comes to a boil. Allow to boil for 1 minute while stirring, remove from heat and stir in remaining Kahlua & butter. Using the end of a wooden spoon, poke holes over the cake. Pour warm pudding over the cake ensuring it seeps into the holes. Refrigerate for 30 minutes before frosting (below). Refrigerate overnight before serving. Frosting: Place milk, butter, & sugar in a small saucepan. Bring to a boil over medium-high heat and allow to boil 45 seconds. Remove from heat & stir in chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate overnight.

CHOCOLATE KAHLUA CAKE

Steps:

• 1. Make the Cake PER the "box instructions" in 2 round layers and add one of the chocolate pudding into the mix. Make sure that you add your eggs, oil and water p/the cake instructions. I did not include those in my list of ingredients as different box mixes may vary in their list of ingredients.
• 2. Make the pudding w/a twist, use 1 1/2 cups milk and 1/2 cup of Kahlua and finish making p/the box instructions. If you can make it the night before so it will be set when you are ready to make the cake.
• 3. I use a large bowl for transport purposes. Place one cake round in the bottom of the bowl bottom side up. Drizzle 1/4 cup of the Kahlua on the cake slowly so that it is absorbed. Then pour half the chocolate pudding on top. Then sprinkle a portion on the heath toffee chips and cover w/half of the cool whip. Place the next cake layer on top of the cool whip bottom side up and repeat. When you have the cool whip part done, there should be a little toffee left for decoration.

KAHLUA CHOCOLATE CAKE

Steps:

• In a large bowl combine cake mix, eggs, sour cream, kahlua, and oil. Using electric mixer, beat at low speed to blend. Then increase speed, beat 3 to 5 minutes at medium to fast speed. Stir in chocolate chips. Pour batter into greased and floured 10 inch bundt pan or tube pan. (13 x 9 works too)Bake at 350 degrees for 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.