Coffee Liqueur Cake
Submitted by sewpeppy
Chocolate bundt cake spiked with Kahlua and instant coffee, made easy with a cake mix and pudding mix shortcut. Drizzled with a coffee liqueur icing that soaks into every ridge.
YIELD
10 servingsPREP
30 minCOOK
60 minREADY
120 minThis bundt cake punches way above its cake-mix weight class. Chocolate cake mix gets turbocharged with instant coffee, Kahlua, and a packet of chocolate pudding mix that makes the crumb impossibly moist and dense.
Everything goes into the mixer at once, beats for two minutes, and into the oven. That’s the kind of baking simplicity that leaves room for a second glass of wine while the kitchen fills with the smell of chocolate and coffee.
The icing is the knockout: powdered sugar, warm cream, and more coffee liqueur drizzled over the cooled cake so it pools in all those bundt pan ridges.
Kitchen Tips
- Don’t overbake. Start checking at 50 minutes. The pudding mix keeps this cake extra moist, but overbaking will dry it out and undo all that good work.
- Cool in the pan for the full 25 minutes. Bundt cakes need time to pull away from the sides. Flip too early and you’ll leave half the cake stuck to the pan.
- Drizzle the icing slowly. Let it run down the ridges naturally. Multiple thin passes look more elegant than one heavy pour.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Beat together all ingredients in a mixer at medium speed for 2 minutes.
Pour into a greased and floured 12 cup bundt pan.
Bake for 50 to 60 minutes or until pick inserted in center comes out clean.
Cool in pan for 25 minutes. Drizzle with icing, garnish as desired. ICING: Sift powdered sugar into a large bowl. Heat cream and add coffee until dissolved. Stir into powdered sugar and add coffee liqueur, to taste.
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