Chocolate Kahlua Pound Cake: A Decadent Delight
This Chocolate Kahlua Pound Cake is an incredibly rich and indulgent dessert that stands as a testament to chocolate lovers’ dreams. Perfect for any special occasion, this cake promises to be the centerpiece of any dessert table, thanks to its deep, satisfying flavors and moist, tender crumb. The recipe, originally found in a Duncan Hines/Puritan Oil leaflet, has been a beloved favorite for years, bringing joy and decadence to countless celebrations.
Ingredients:
For the Cake:
- 1 cup sugar
- ½ cup butter, softened
- 1/3 cup strong black coffee
- 3 large eggs
- 3/4 cup Kahlua
- 1/4 cup Bourbon
- 1/2 cup evaporated milk
- 3/4 cup chocolate chips
- 1/3 cup water
For the Icing:
- 1/2 cup butter
- 1 cup sugar
- 1/3 cup evaporated milk
- 1 cup chocolate chips
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure your cake comes out effortlessly after baking.
2. Prepare the Cake Batter:
In a large mixing bowl, combine 1 cup of sugar and ½ cup of softened butter. Beat them together until the mixture becomes light and fluffy. Gradually add in 3 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in 1/3 cup of strong black coffee, ¾ cup of Kahlua, and ¼ cup of Bourbon.
Slowly mix in ½ cup of evaporated milk. Then, fold in ¾ cup of chocolate chips. Mix until just combined. Gradually add 1 cup of sugar, 1/3 cup of water, and mix until smooth.
3. Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Icing:
While the cake is cooling, prepare the icing. In a medium saucepan, combine ½ cup of butter, 1 cup of sugar, and 1/3 cup of evaporated milk. Heat over medium heat, stirring constantly until the mixture reaches a boil. Continue boiling for 2 minutes.
Remove the saucepan from the heat and quickly stir in 1 cup of chocolate chips until the chocolate is completely melted and the icing is smooth.
5. Ice the Cake:
Once the cake has cooled, pour the warm icing over the top, allowing it to drizzle down the sides. For a more decorative touch, you can use a spatula to spread the icing evenly over the cake.
6. Serve and Enjoy:
Slice the cake into generous portions and serve. The combination of rich chocolate, Kahlua, and Bourbon creates an indulgent flavor profile that’s sure to impress and satisfy. This Chocolate Kahlua Pound Cake is the epitome of a dessert that deserves to be celebrated, making any occasion feel truly special.
Nutritional Information (Per Serving):
- Calories: 7002
- Total Fat: 344.2 g
- Saturated Fat: 138.5 g
- Cholesterol: 902.9 mg
- Sodium: 5323 mg
- Total Carbohydrates: 897.9 g
- Dietary Fiber: 28.6 g
- Sugars: 683.9 g
- Protein: 68.1 g
Tips:
- For an extra layer of flavor, consider adding a splash more of Kahlua or Bourbon to the batter.
- Make sure to use high-quality chocolate chips for the icing to ensure a smooth and glossy finish.
- If you want to prepare the cake ahead of time, it keeps well for several days and can be frozen for longer storage.
This Chocolate Kahlua Pound Cake, with its deep, rich flavors and creamy icing, is perfect for those moments when you want to indulge in something truly luxurious. Whether it’s a holiday gathering, a birthday celebration, or just a treat for yourself, this cake is sure to make any occasion a bit sweeter. 🍫🎂🍷
