CHOCOLATE KAHLUA CAKE: A BOOZY BUNDT CAKE RECIPE
This Chocolate Kahlua Cake is a moist and boozy bundt cake. It's base is yellow cake mix, then you add vodka and Kahlua with a glaze to top! It makes an excellent Christmas dessert too.
Provided by Kimberly Stroh
Categories Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Combine dry ingredients in a large bowl.
- Add remaining wet ingredients.
- Mix for 1 minute on a slow speed.
- Mix for 4 minutes on a medium speed.
- Generously add Pam to your bundt pan.
- Pour mixture into your bundt pan.
- Bake at 350 for 50-60 minutes.
- Let cool for 10 minutes and then flip onto your cake stand.
- For the glaze, whisk together the powdered sugar and Kahlua. Pour over the top and serve.
Nutrition Facts : Calories 556 calories, Carbohydrate 90 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 35 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/8, Sodium 597 grams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
LEMON VODKA CAKE
What a delicious cake for the holiday! This cake contains delicious lemon flavor. The special addition of vodka makes this a delectable dessert.
Provided by Pat Duran
Categories Other Desserts
Time 45m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside. --- Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.
- 2. Combine cream cheese and vodka in a small bowl. Sift flour, baking powder,baking soda and salt into a separate bowl. Alternately add flour mixture and cream cheese mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.
- 3. Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.
- 4. Pour batter into the prepared pan and bake for 50-55 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely. --- Syrup: Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.
CHOCOLATE VOLCANO LAVA CAKE COCKTAIL
Steps:
- Add the ice cream, vodka, chocolate liqueur and chocolate syrup to a blender. Blend until smooth. Pour into a tall glass and garnish with whipped cream and toasted coconut.
CHOCOLATE VODKA RASPBERRY ROCK STAR CUPCAKE
Provided by Food Network
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
- Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
- Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
- Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
- To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.
VALRHONA CHOCOLATE CAKE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
- Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
- Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
- Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
- Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
- Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.
WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
- Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
- Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
- On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
- Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love