Kahlúa cakes have existed for some time now, with some variants calling for sour cream, chocolate chips, or vanilla extract. The key to having a nice, boozy cake is to add alcohol after the cake has finished baking, since much of the alcohol evaporates in the oven. This is the variant that I use, namely since it is quick, easy and boozy!
This is how you should start your Monday!
Kahlúa Bundt Cake
1 box Devil’s Food cake mix
1 small box instant chocolate pudding mix
4 eggs
1/2 cup vegetable oil
1 cup + 1 tbsp Kahlúa or other coffee-flavored liqueur
1 cup cold espresso (very strong coffee works too)
1 1/2 cup confectioners sugar, sifted
Preheat oven to 350°. Grease and flour a 12 cup Bundt pan. In a mixing bowl, combine the cake mix, instant pudding, vegetable oil, eggs, 3/4 cup Kahlúa and 3/4 cup espresso. Mix with a hand mixer for 3-4 minutes, or until the batter is well-blended and has thickened. Bake at 350° for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
Once the cake has cooled, whisk together the remaining Kahlúa, espresso and powdered sugar, ensuring that there are no lumps in the resulting liquid. Using a food syringe, inject the Kahlúa mixture into the cake. Be sure to evenly distribute the mixture throughout the cake.
Oh my yes. This is how it's done.
The key to making this cake the moist and boozy wonder that it is is to refrigerate it overnight in the pan. Keeping it in the pan prevents the booze from seeping out. It will be hard to resist the urge to slice right into the cake once it has been liquored up, but trust me, it is well worth the wait. Taking the cake out of the pan will require a bit of patience (you waited until the next morning, right?). Slide a knife the entire way down between the cake and the pan and gently try to lift the cake out of the pan. Do this all along the sides of the pan (don’t forget the smaller inner edge!). Don’t worry if the cake doesn’t move the first few tries. Just keep gently coaxing it out of the pan. Once you’ve inverted the cake onto a plate, dust the top with confectioners sugar.
Goes well with a mudslide!
