Lets make a chocolate cake. Dense and sweet. Add coffee and chocolate liqueurs to the cake mix. A thin icing dripping down the sides, a hit of sweet in every bite. Bake it in a Bundt pan so it looks special. Kahlua, the Mexican coffee liqueur, is so perfect with chocolate. Its time well spent in the kitchen.
For the cake:
Butter flavored cooking spray, for greasing
1 cup light olive oil
4 large eggs
3⁄4 cup strong coffee, room temperature
1⁄2 cup crème de cacao
1⁄4 cup Kahlúa coffee liqueur
1 (18 1/4-ounce) package chocolate cake mix
1 (31⁄2-ounce) package instant chocolate pudding
For the glaze:
11⁄2 cups confectioners’ sugar, sifted
3 tablespoons strong coffee
3 tablespoons Kahlúa coffee liqueur
3 tablespoons crème de cacao
For the cake, combine the oil, eggs, coffee, crème de cacao, and Kahlúa in the work bowl of a stand mixer. Mix well on low with the paddle attachment. Add the cake mix and pudding mix, and stir on low until just combined. Increase the speed to medium high and beat until creamy, 1 minute. Pour into the prepared pan(s), filling no more than three-fourths full.
Bake 45 to 50 minutes, or until a cake tester inserted comes out clean of batter. (For mini Bundts, reduce the baking time to 20 to 30 minutes.) Invert the cake onto a wire rack with a sheet of waxed paper or parchment underneath to catch the drips, and let stand 10 minutes. While still hot, punch holes throughout the cake surface with a bamboo skewer.
While the cake is baking, prepare the topping. Be sure to sift the confectioners’ sugar well, or the glaze is sure to be lumpy. In a medium bowl, combine the confectioners’ sugar, coffee, Kahlúa, and crème de cacao with a whisk until the sugar dissolves. Spoon over the warm cake, reserving several tablespoons to drizzle onto cut slices if you like. The icing will sink into the cake and then set as the cake cools. Serve warm or at room temperature.
Makes one 10-inch bundt cake, about 12 servings, or 12 individual cakes
Recipe excerpted from Intercourses, and text copyright Beth Hensperger 2016
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.