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Frozen Cake

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Submitted by jay

Chocolate Kahlua bundt cake glazed with coffee liqueur and frozen, then served with whipped cream. Rich cocoa flavor with a boozy kick in every slice.

YIELD

1 cake

PREP

20 min

COOK

1 hrs

READY

2 hrs

This bundt cake is all about the double hit of Kahlua. Coffee liqueur goes into the batter alongside brewed coffee, deepening the chocolate flavor, and then again in the powdered sugar glaze that soaks into the warm cake before freezing.

Folding stiffly beaten egg whites into the batter is what keeps this cake light despite all that cocoa and butter. Be gentle here. Over-mixing deflates the whites and you’ll end up with a dense, heavy crumb instead of something airy enough to eat straight from the freezer.

Glazing while the cake is still warm lets the Kahlua syrup absorb deep into the crumb. Then freezing locks everything in place. Pull it out about an hour before serving so it softens just enough to slice cleanly, with a texture somewhere between ice cream cake and a rich truffle.

Kitchen Tips

  • Dissolve the baking soda in cold water first before combining with coffee and Kahlua. This ensures even leavening throughout the batter.
  • Tap the filled bundt pan firmly on the counter a few times to release air bubbles before baking. Bundt cakes trap air in all those curves.
  • Freeze uncovered for 30 minutes first, then wrap in foil. This prevents the foil from sticking to the glaze.
  • Slice with a warm knife for the cleanest cuts straight from the freezer.

Variations

  • Skip the booze: Replace Kahlua with strong espresso in both the batter and glaze for an alcohol-free version.
  • Mocha mint: Add a splash of peppermint extract to the whipped cream topping for a holiday twist.

Ingredients

Cake
¾ 177
CUP ML BUTTER
softened
2 473
CUPS ML SUGAR
¾ 177
CUP ML COCOA POWDER
4 4
LARGE EACH EGG YOLK *
1 5
TEASPOON ML BAKING SODA
2 30
TABLESPOONS ML WATER
cold
½ 118
CUP ML COFFEE
cold
½ 118
CUP ML LIQUEUR
coffee flavor, such as kahlua *
1 ⅓ 315
2 30
TABLESPOONS ML VANILLA EXTRACT
4 4
LARGE EACH EGG WHITE
beaten *
Glaze
1 237
½ 118
CUP ML LIQUEUR
coffee flavor, such as kahlua *
1
X WHIPPED CREAM
to taste *

Directions

Preheat oven to 325℉ (160℃).

Grease and flour bundt pan. Cream butter and sugar.

Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and kahlua; add to batter alternately with the flour.

Add vanilla and fold in stiffly beaten egg whites.

Pour batter in pan, remove air bubbles.

Bake 1 hour.

Combine glaze ingredients and pour over warm cake.

Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whip cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 1015 33% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 388mg 16%
Total Carbohydrate 57g 57%
Dietary Fiber 6g 26%
Sugars g
Protein 16g
Vitamin A 21% Vitamin C 0%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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