I bake a moist, deeply chocolatey cake infused with Kahlua (coffee‑liqueur), studded with chocolate chips, and finished with a sweet glaze or ganache. It’s indulgent and decadent—perfect for special occasions or when I want dessert to feel a little extra.

Incredible Chocolate Kahlua Cake

Why I’ll Love This Recipe

I adore how the coffee and liqueur notes deepen the chocolate flavor without overwhelming it.
The texture is rich and moist—not dry, thanks to ingredients like sour cream or oil.
It’s easy to dress up with a glaze, ganache, or dusting of powdered sugar.
It feels special, but isn’t overly complicated; many versions use pantry staples.
It holds well, so it’s perfect for making ahead of time and still tasting great later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
sugar (granulated)
unsweetened cocoa powder
baking soda
baking powder
salt
eggs
sour cream (room temperature)
Kahlua (coffee liqueur)
neutral oil (vegetable or canola)
vanilla extract
chocolate chips (semi‑sweet or dark)
optional for finish: powdered sugar, glaze, or chocolate ganache

Directions

Preheat the oven to about 175‑180 °C (350 °F). Grease a Bundt pan or your chosen cake pan well.
In a bowl, whisk together dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, beat the eggs with sour cream, oil, vanilla, and Kahlua until smooth and well combined.
Gently stir the dry mixture into the wet ingredients until just combined. Be careful not to overmix.
Fold in the chocolate chips.
Pour batter into the prepared pan, smoothing the top.
Bake until a toothpick or cake tester comes out clean or with just a few moist crumbs, usually 45‑60 minutes for a Bundt cake (time depends on pan and oven).
Let the cake cool in the pan for ~10‑15 minutes, then invert onto a rack and cool completely.
For a simple finish, dust with powdered sugar. For more decadence, make a glaze or ganache and drizzle over the placed cake.

Servings and timing

Serves about 12‑16 slices (Bundt cake style).
Prep time: ~15‑20 minutes
Bake time: ~45‑60 minutes
Cooling + finishing time: ~30 minutes (or more if using glaze)
Total time: ~1½ to 2 hours, depending on cooling/finishing

Variations

Use strong brewed coffee or espresso instead of (or in addition to) Kahlua for coffee flavor without alcohol.
Try a chocolate ganache drip on top instead of glaze or powdered sugar.
Add chopped nuts (walnuts, pecans) into the batter for texture.
Use different types of chocolate chips: dark, milk, or even white for contrast.
For a denser, fudgier version, reduce flour slightly or use more cocoa powder.
Make a layered version: cut cake, slice, add frosting between layers.

Storage/reheating

Store the cooled cake covered at room temperature for 2‑3 days. If it has glaze or ganache, refrigeration may help, but allow to come back to room temp before serving so flavors come through.
To make ahead, bake a day ahead, then finish with glaze or decoration just before serving.
You can freeze slices (wrapped well) for up to a month; thaw in fridge or at room temperature.
If desired, warm a slice gently (in a low oven or microwave) to revive moisture and aroma.

FAQs

Can I omit the Kahlua if I don’t have it?

Yes. I sometimes swap in strong coffee or espresso. The coffee gives a similar depth without the alcohol. The flavor won’t be quite the same, but it still works beautifully.

Incredible Chocolate Kahlua Cake

Will the alcohol bake out?

Yes. Most recipes, especially cakes baked for around an hour, will bake out much of the alcohol, leaving behind the flavor. If you’re concerned (for children or sensitive guests), using coffee instead is a safe swap.

What’s the best type of pan to use?

A Bundt pan works great—it gives nice shape, allows even baking, and gives more surface to glaze. But a standard round or square cake pan works too; just watch the baking time since depth will vary.

How do I check for doneness without drying it out?

I use a cake tester or toothpick: when it comes out clean or with a few moist crumbs, the cake is ready. Also, edges should pull slightly away from the pan, and the top should spring back a bit when touched. If in doubt, probe near the center.

Can I make this cake gluten‑free?

Yes, by using a gluten‑free flour blend that works well for cakes and ensuring the other ingredients (like cocoa powder, chocolate chips) are certified gluten‑free. Texture may shift slightly—slightly more fragile or crumbly—but still delicious.

Conclusion

I think this Chocolate Kahlua Cake is one of the most satisfying desserts when I’m craving chocolate with a twist. The Kahlua (or coffee) adds richness that takes it from good to incredible. Whether I bake it for guests, celebrations, or just because, it never lasts long