Add a photo of this recipe...
(You could win $100 in our photo contest!)

Chocolate Kahlua BLACK OUT Bundt Cake with Vanilla & Coffee Drizzle

Try this Chocolate Kahlua BLACK OUT Bundt Cake with Vanilla & Coffee Drizzle recipe, or contribute your own. "Bake" and "Advance" are two of the tags cooks chose for Chocolate Kahlua BLACK OUT Bundt Cake with Vanilla & Coffee Drizzle.

Yield: 16 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Cake

(4, 0) (reviews)

favorite of 3 people 2 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 16 Servings

CAKE::

3/4 cupsunsweetened cocoa powder; plus more for dusting

4 ounces bittersweet chocolate; broken into pieces

1 cuphot brewed coffee

1 cupunbleached all-purpose flour

3/4 cupswhite whole wheat flour

1 - 1/2 teaspoon baking soda

1/2 teaspoonsalt

1 cuplight brown sugar

1 cupgranulated sugar

1/2 cupcanola oil

2 largeEggs

2 tablespoonsKahlua

1 tablespoonvanilla extract

1/2 teaspoonalmond extract

ICINGS::

1 teaspoonunsalted butter

1/2 cupconfectioners sugar

1 tablespoonhalf and half

1 teaspoonvanilla extract

--------------------

1 teaspoonunsalted butter

1/4 cupdark chocolate chips

1/2 cupconfectioners sugar

1 tablespoonKahlua

1 tablespoonhalf and half

Chocolate Kahlua BLACK OUT Bundt Cake with Vanilla & Coffee Drizzle Preparation

1. MAKE THE CAKE: Adjust the oven rack to the middle position. Preheat the oven to 350 degrees. Spray a 10-cup Bundt pan with Pam; dust lightly with cocoa powder. Tap out any excess cocoa powder. Place the prepared pan on a 1/4 sheet pan. .

2. In a large heat-proof mixing bowl, add the cocoa powder and bittersweet chocolate pieces. Pour the hot coffee over the mixture. Whisk until smooth, then set aside to cool slightly; about 10 minutes.

3. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.

4. In a large mixing bowl, add the sugars, canola oil, eggs, Kahlua and vanilla and almond extracts. With an electric hand mixer on medium speed, beat until smooth; about 2 minutes. Scrape down the sides of the bowl. Add the melted chocolate mixture and beat until smooth; about 1 minute. Scrape down the sides of the bowl.

5. On low speed add the flour mixture in 3 increments and beat just until blended. Do not overmix.

6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs attached. Do not overbake.

7. Cool in the pan 10 minutes. Invert the cake onto a serving platter and cool for 30 minutes before icing.

8. MAKE THE ICINGS: If the consistency of either icing is too thick and not pourable, add a few drops more of half and half; whisk until pourable. These icings harden almost immediately; work quickly. Vanilla Icing: In a small saucepan over medium heat, whisk the butter until melted. Whisk in the confectioner's sugar, half and half and vanilla. Whisk to a smooth and pourable consistency. Immediately drizzle over the cooled cake. Chocolate Kahlua Icing: Rinse out the small saucepan. Over medium heat, whisk the butter and chocolate chips until melted. Whisk in the confectioner's sugar, Kahlua and half and half. Whisk to a smooth and pourable consistency. Immediately drizzle over the vanilla icing.