I remember tasting a Kahlua Cake at a Christmas party when I was 16. Here I am years later still thinking about that cake. It was so moist, rich, and had such an interesting flavor. It's a devil's food chocolate cake that has Kahlua mixed in the batter.
Kahlua is rum and coffee liquer. Of course, when you bake with alcohol the actual alcohol evaporates in the oven, so it's not going to get you drunk, and it's okay for most everyone to eat. But the flavor is still there, and that's what makes it amazing.
Adding coffee or espresso into chocolate baked goods isn't a new idea. I love to throw it into all my chocolate cakes because it helps to intensify the chocolate flavor. It really works! You can add it to chocolate cake, brownies, or even cookies. So when you add a coffee liqueur to this chocolate cake, it gives it such an intensely rich chocolate flavor.
This cake is a star, and it doesn't need any frills. Bake it in a bunt pan, and sprinkle it with some powdered sugar after it's cooled and slice it up that way. It really is amazing all on its own. It's perfect to bring to parties because it doesn't need to be layered and frosted. It's great with some espresso too!
If you have your own tried and true recipe for Devil's Food Chocolate Cake, you could make it from scratch and then add between 1/2-1 cup of Kahlua into the batter.
The most popular way, which is the way I made it this time, is by using a cake mix of Devil's Food Chocolate Cake, and adding the Kahlua. Some like to add in a powdered mix of instant chocolate pudding and sometimes chocolate chips, but I skipped out on that. It was still intensely moist and delicious!
Kahlua Cake Recipe: recipe adapted from Flour Arrangements
1 package Devil's Food Chocolate Cake Mix
1 cup sour cream
1 cup Kahlua
3/4 cup oil
Grease and flour a 12-cup bunt pan. Preheat the oven to 350 degrees.
Mix all ingredients in a mixer on medium for about 5 minutes, or until all clumps are gone.
Pour into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out with just a few crumbs.
Let cool in the pan for 30 minutes before turning out onto a cake plate.
Sprinkled with powdered sugar and enjoy!