Kahlua Cream Chocolate Cake

Kahlua Cake…There are so many recipes flying across the net these days, it’s dizzying. You ever wonder where they really come from? How many magical cake recipes could humans possibly create? The basics remain the same and the tried & true recipes are always the best.

Baking is chemistry, which, by the way, was one of my strongest subjects in school.
I’ve always loved the chance to blow stuff up, but baking has been a struggle for me. So I gravitate toward easy, but delicious recipes. 

Here’s my fav chocolate cake recipe, from scratch, no fuss, easy as Sunday. Throw everything into the food processor in the order listed and then serve your cake with a smug li’l snooty smile. 

Oh, but one more thing – this spiral cake has a sweet li’l secret.
They say you can’t really frost a bundt cake.

Well, I suppose you could, but then you’d un-bundt it, as my sister says. I like breaking rules and defying science. I found a way to stuff the frosting into the bundt. The process isn’t pretty, but the result is lovely. The filling is a fun surprise. 

This is a very forgiving recipe. You should have all of the ingredients at home. Don’t be afraid to make substitutions, like gluten-free flour or another special blend you like. If the urge hits you, as it has hit me, at 11pm, bake a cake. 

Kahlua Cake 

Serves: 8
Prep: 15 mins
Bake: 

Ingredients

Cake
Nordicware Heritage bundt pan
1 cup sugar
1/2 cup cocoa
1 tsp coffee (ground or instant)
pinch salt
2/3 cup plain yogurt or sour cream
1 tsp vanilla extract
3/4 cup oil
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder

 

Kahlua Cream
1/2 stick butter, @ room temp
1/2 cup powdered sugar
1 Tb Kahlua coffee liqueur
Instructions

Butter & flour the bundt pan, coating all the grooves and bends

Preheat oven to 350*F.

Add the ingredients in the order listed, one at a time, and give them a whirl.
When you get to the flour, be careful not to overwork the batter..
Just mix until the the flour, baking soda & powder disappear.

Pour the batter into a well-greased bundt pan
and pop it into the warm oven.

Bake 30 mins. Once you can smell the cake, it’s ready.
Do a toothpick-test toward the center and remove it from the oven.

Allow the cake to stay in the pan for another 10 mins, then turn it over onto a metal rack.
Let it cool completely.

While the cake is cooling, make the Kahlua cream frosting.
Mix the butter/shortening, powdered sugar & Kahlua by hand until smooth.

Flip the bundt upside-down and gently set onto a plate.
With the handle of a wooden spoon, poke holes evenly apart through the bottom of the cake.
Fit a plastic sandwich bag with an icing tip and fill the bag with the frosting.
Snip the tip with a pair of scissors and gently squeeze some frosting into each hole.

Flip the cake rightside-up and set gently back onto the plate.

Just before serving, dust with powdered sugar and serve.