Chocolate Kahlua Cake

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This Chocolate Kahlua Cake is tender and rich thanks to sour cream and chocolate pudding mix stirred into the batter. A silky smoother Kahlua-based glazed is drizzled over the top for a stunning finish!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: chocolate kahlua cake

Servings: servings

Calories: 737kcal

Author: Kasey Schwartz

Ingredients

Nonstick cooking spray
1 15.25 ounce box Devil's Food cake mix
1 (3.9 ounce) box instant chocolate pudding mix
1 ½ cups sour cream
4 eggs
½ cup vegetable oil
½ cup Kahlua
1 cup mini semisweet chocolate chips

Kahlua Glaze

1 ½ cups confectioners' sugar
4 tablespoons Kahlua
1 tablespoon milk
1 teaspoon instant coffee powder

Instructions

Preheat an oven to 350℉. Coat a bundt pan with nonstick cooking spray, set aside.
Nonstick cooking spray
In the large mixing bowl or stand mixer, add the cake mix and pudding mix and whisk together until combined. Add the sour cream, eggs, vegetable oil and Kahlua. With a hand mixer or the paddle attachment of a stand mixer, mix until the batter is completely smooth, about 3 to 4 minutes. Fold in the chocolate chips.
1 15.25 ounce box Devil's Food cake mix, 1 (3.9 ounce) box instant chocolate pudding mix, 1 ½ cups sour cream, 4 eggs, ½ cup vegetable oil, ½ cup Kahlua, 1 cup mini semisweet chocolate chips
Pour the batter into the prepared bundt pan, then bake for 50 to 60 minutes until the cake starts to pull away from the sides of the pan and a toothpick or skewer inserted in the middle comes out clean.
Cool for 5 to 10 minutes in the pan, then invert onto a wire rack to cool completely.
To make the glaze, add all ingredients to a mixing bowl and whisk until smooth and no lumps remain. Drizzle over the cake while still slightly warm to serve.
1 ½ cups confectioners' sugar, 4 tablespoons Kahlua, 1 tablespoon milk, 1 teaspoon instant coffee powder

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