Decadent Kahlua Chocolate Cake with Luscious Kahlua Sauce
Indulge in a rich and moist chocolate cake infused with the delightful flavor of Kahlua, a coffee-flavored liqueur that adds a unique twist to this classic dessert. This cake boasts a luscious texture and is crowned with a warm Kahlua topping that seeps into every bite, making it a perfect choice for special occasions or a sophisticated treat for an afternoon tea. With hints of chocolate and coffee harmoniously blended together, this cake will surely impress your guests and leave them craving more. Just remember to allow adequate cooling time for an ideal slice. This recipe is inspired by the beloved culinary style of Paula Deen, ensuring a comforting and delicious experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Pecans, chopped
1/2 cup (Chopped)
German chocolate cake mix
1 (18 1/4 ounce) package (N/A)
Instant chocolate pudding mix
1 (4 ounce) box (N/A)
Water
1/2 cup (N/A)
Vegetable oil
1/2 cup (N/A)
Kahlua
1/2 cup (N/A)
Large eggs
4 (Beaten)
Butter
1/2 cup (Cubed)
Sugar
1 cup (N/A)
Kahlua
1/4 cup (N/A)
Water
1/4 cup (N/A)
Instructions
1
Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring an even coating to prevent sticking.
2
Evenly sprinkle the chopped pecans over the bottom of the prepared pan and set aside.
3
In a large mixing bowl, combine the German chocolate cake mix and instant chocolate pudding mix. Stir well to combine.
4
Add the water, vegetable oil, Kahlua, and eggs to the dry ingredients. Beat the mixture at medium speed using an electric mixer until smooth and well combined, about 2-3 minutes.
5
Carefully pour the batter into the prepared Bundt pan over the pecans. Bake in the preheated oven for 45 minutes, or until a wooden pick inserted into the center comes out clean.
6
While the cake is baking, prepare the Kahlua topping. In a medium saucepan, combine the butter, sugar, 1/4 cup Kahlua, and 1/4 cup water. Bring the mixture to a boil over medium heat, stirring often, and let it boil for 2 minutes.
7
Once the cake is finished baking, remove it from the oven and carefully pour the hot Kahlua topping over the still-in-the-pan cake, allowing it to absorb the rich flavor.
8
Let the cake stand in the pan for 4 hours to cool and allow the flavors to meld.
9
After the cooling period, carefully invert the cake onto a wire rack. Allow it to cool completely before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Kahlua Chocolate Cake?
It is a rich, moist chocolate cake infused with Kahlua coffee liqueur and topped with a warm Kahlua sauce that seeps into the cake.
What kind of cake mix should I use?
This recipe requires one 18 1/4 ounce package of German chocolate cake mix.
Do I need pudding mix for this recipe?
Yes, you will need one 4 ounce box of instant chocolate pudding mix to achieve the desired texture.
What is the role of Kahlua in this cake?
Kahlua adds a unique coffee-flavored liqueur twist to both the cake batter and the luscious topping.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How should I prepare the Bundt pan?
You should grease and flour a 10-cup Bundt pan, ensuring an even coating to prevent the cake from sticking.
When do I add the pecans?
The chopped pecans should be sprinkled evenly over the bottom of the prepared pan before adding the batter.
How much Kahlua goes into the cake batter?
The cake batter requires 1/2 cup of Kahlua.
How long should I beat the cake mixture?
Beat the mixture at medium speed using an electric mixer for about 2-3 minutes until smooth.
What is the bake time for this cake?
The cake should bake for 45 minutes.
How do I know when the cake is done?
The cake is finished when a wooden pick inserted into the center comes out clean.
What are the ingredients for the Kahlua topping?
The topping consists of 1/2 cup butter, 1 cup sugar, 1/4 cup Kahlua, and 1/4 cup water.
How long do I boil the Kahlua topping?
The topping mixture should be brought to a boil and allowed to boil for 2 minutes while stirring often.
When do I pour the topping over the cake?
Pour the hot Kahlua topping over the cake immediately after removing it from the oven, while it is still in the pan.
How long does the cake need to sit after baking?
The cake must stand in the pan for 4 hours to cool and allow the flavors to meld.
When should I remove the cake from the pan?
After the 4-hour cooling period, carefully invert the cake onto a wire rack.
Who is the inspiration for this recipe?
This recipe is inspired by the culinary style of Paula Deen.
Can I substitute the pecans?
While pecans are recommended, you can use other nuts or omit them if preferred.
What size Bundt pan is needed?
A 10-cup Bundt pan is the standard size required for this recipe.
How many eggs are required?
The recipe calls for 4 large eggs, which should be beaten.
What type of oil is used in the batter?
The recipe uses 1/2 cup of vegetable oil.
Is the butter for the topping cubed?
Yes, the 1/2 cup of butter used for the topping should be cubed.
Should the Kahlua topping be hot when applied?
Yes, the topping should be hot when poured over the hot cake to ensure maximum absorption.
Can I serve the cake immediately after inverting it?
It is recommended to allow the cake to cool completely before slicing and serving.
Is this cake suitable for special occasions?
Yes, its rich texture and sophisticated flavor make it perfect for parties and afternoon tea.
What kind of texture does the Kahlua topping provide?
The topping creates a luscious, moist texture as it seeps into every bite of the cake.
Can I use regular chocolate pudding?
The recipe specifically calls for instant chocolate pudding mix for the best results.
How much water is used in total?
The recipe uses 3/4 cup of water in total: 1/2 cup for the batter and 1/4 cup for the topping.
Does the cake contain coffee?
The coffee flavor comes from the Kahlua liqueur rather than brewed coffee.
Why is the cooling time so long?
The 4-hour wait is essential for the cake to absorb the sauce and for the structure to set properly.