Wednesday, February 23, 2011

Chocolate Kahlua Cake

My family are addicted to the Amaretto cake I often make for shabbos posted on this site:  Moist And Delicious Amaretto Cake.  I decided to play around with the recipe to create something of similar texture but a whole new cake.  Thus was born my chocolate Kahlua cake.  The cake was moist and chocolaty as expected and had a subtle taste on the Kahlua that imparted a distinct taste.  Although all Kahlua is produced in Mexico and is kosher, the Kahlua bottled in the US is not kosher due to the bottling facility that bottles non-kosher items as well on the same machines.  Kosher Kahlua can be purchased on a trip to Mexico, but that is out of reach for most of us.  Some kosher liquor stores have been selling Kahlua imported from Mexico, but if you cant get your hands on that, you can substitute it with another coffee liquor such as the one packaged by Ebers.

Chocolate Kahlua Cake
  • 2 cups flour
  • 2 cups sugar
  • 1 package instant chocolate pudding mix
  • 2 teaspoons baking powder
  • 1/2 cup cocoa dissolved in 1/2 cup hot water
  • 4 eggs
  • 2/3 cup oil
  • 1/4 cup Kahlua (or other coffee flavored liquor)
  • 1/4 cup vodka
Preheat oven to 350.  Grease and flour bundt pan.  Mix all ingredients in large bowl till smooth.  Pour into pan.  Bake for 1 hour till toothpick test comes out clean.
Remove from pan when completely cool to prevent cake from falling apart.
Dust with confectioners sugar before serving.



  1. Thanks for bringing it to my attention... I have now corrected it.
    To anyone who might have messed up thier cake, please except my apologies.