If you love chocolate and coffee, this is the cake for you! It is rich and velvety chocolate cake with notes of Kahlua and a sweet buttery coffee glaze. A perfect after dinner dessert!
While many of my recipes are from scratch... there are times when I am in a hurry to bake a fast and delicious Bundt without all the steps. I've adapted most of my scratch recipes to work with a box cake mix to make baking easier and more beginner friendly. Not everyone has time or the baking skills to start from scratch.
If that sounds familiar... this one's for you!
Cake Ingredients:
1 box Duncan Hines Devil's Food mix
1/2 cup all purpose flour
1 box instant pudding (mix only)
1/2 cup regular sour cream
4 large eggs
1/2 cup canola oil
1/2 cup Kahlua
1/2 cup warm coffee
Glaze Ingredients:
1 stick unsalted butter
1/2 cup cane sugar
1/3 cup Kahlua
Cake Directions:
Preheat oven to 350 degrees. Prepare a 10-12 cup Bundt an with Pam Baking Spray w/ Flour (not regular cooking spray)
Using a stand mixer (or a big bowl and hand mixer), combine all dry ingredients (cake mix, flour, dry pudding mix).
Then add wet ingredients and mix just until the dry and wet ingredients are incorporated. Room temperature eggs blend the best!
Pour your batter into your prepared Bundt pan. Fill to 3/4 full or it may overflow.
Bake at 350 degrees for 28-35 minutes depending on your oven. You can tell your cake is done when you insert a toothpick and it comes out with a couple moist crumbs.
Place Bundt pan on cooling rack and let cool for 15 minutes only.
While cake is cooling make the glaze.
Glaze Directions:
In a saucepan, use a whisk to melt butter and mix sugar in. Once sugar is melted into butter, add Kahlua.
Poke holes in Bundt cake while it is resting in the pan. Pour 1/2 of glaze over warm Bundt cake.
Once cake has cooled (15 minutes), invert onto a plate to cake stand.
Pour remaining half of glaze over the top of the cake.
Enjoy!
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