An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation.

Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
14
Yield:
1 - 10 inch Bundt pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.

  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.

  • Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.

  • To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.

Nutrition Facts

375 calories; protein 4.1g 8% DV; carbohydrates 55.9g 18% DV; fat 11.9g 18% DV; cholesterol 84.7mg 28% DV; sodium 112.7mg 5% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2004
Superb. Decadent. Delicioso. This bundt was a hit at our recent dinner party. It wasn't the prettiest (the poked holes were visible through the thin glaze) but it was one of the tastiest cake recipes I've come across. Very moist with a wonderful dark chocolate flavor laced with coffee liqueur. I used Valrhona cocoa powder 2T less butter than the recipe called for and a bit less sugar in the cake (up to 1/2 cup less). I also found that 1/2 c of Kahlua was a bit too much for the 1 c powdered sugar for the glaze and made it too watery - start with the sugar and add the liqueur to desired consistency. Enjoy! Read More
(31)

Most helpful critical review

Rating: 3 stars
05/12/2003
Nice texture but the liqeur was a bit overwhelming. Read More
(4)
85 Ratings
  • 5 star values: 61
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/11/2004
Superb. Decadent. Delicioso. This bundt was a hit at our recent dinner party. It wasn't the prettiest (the poked holes were visible through the thin glaze) but it was one of the tastiest cake recipes I've come across. Very moist with a wonderful dark chocolate flavor laced with coffee liqueur. I used Valrhona cocoa powder 2T less butter than the recipe called for and a bit less sugar in the cake (up to 1/2 cup less). I also found that 1/2 c of Kahlua was a bit too much for the 1 c powdered sugar for the glaze and made it too watery - start with the sugar and add the liqueur to desired consistency. Enjoy! Read More
(31)
Rating: 4 stars
12/26/2003
Awesome recipe - everybody loved it at a dinner party I served it at. Next time I would make the coffee a bit stronger (like expresso) to give the cake a richer Mocha flavor. Read More
(14)
Rating: 5 stars
07/23/2003
This cake is veerryyy moist and chocolatey.I revved up the coffee flavor by adding 4T espresso powder to the strong coffee mixture.Whipping cream flavored with cream d'cocoa topped it off. Yummy warm or room temp.Adults only please! Thanks for sharing Alison. Read More
(11)
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Rating: 5 stars
12/30/2011
When applying the glaze have your cooling rack over a piece of waxed paper the glaze will run off the cake and on to the waxed paper. You can then scrape the glaze off the waxed paper and pour it over the cake again for better coverage. Read More
(8)
Rating: 4 stars
06/23/2013
We enjoyed this cake rich and delicious. I used Bailey's Irish Cream because Kaluha wasn't available. I also served it with some whipped cream that had a dash of Baileys in it. I like to soak the cake with the syrup - easy way to do this is put the cake back in the bundt pan when cool and poke with a knife while you pour the topping directly into the cake. I make as many holes as possible till the syrup is all gone and absorbed then put the cake (with pan) in a plastic bag and tie shut for the night. Flip the cake onto a serving dish and sprinkle with powdered sugar before serving. It will be moist and have a wonderful liquor flavor. I'll be making this again at my next party. Read More
(8)
Rating: 5 stars
12/30/2002
Sooooo yummy and moist and dense and so mocha. All of my favourite things. I accidentally added all of the liquer mixture to the cake then made more to pour on top and the cake was absolutely fantastic. Make this cake it is so yummy. It is a real grown-ups cake. Read More
(7)
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Rating: 5 stars
03/08/2008
I made this cake for an office birthday. It was a huge hit. I omitted the 1/2 cup of coffee and used a full cup of coffee flavored liquor (Kahlua) instead. I made chocolate glaze from this site to pour on top...everyone enjoyed it very much! Read More
(7)
Rating: 5 stars
03/22/2006
This cake was absolutely delicious. I used the chocolate syrup vs. coffee liquer. I also added a 1/2 c. chocolate chips to batter. Yum Yum!!! Read More
(6)
Rating: 4 stars
04/21/2003
This is an excellent cake recipe and was well received. Chocolate flavor and density were just right. I used 1/2 of expresso rather than normal coffee. I would also consider using 1 cup of Bailey's in the cake and 1 cup of Bailey's in the glaze - 1/2 a cup didn't reach more than the edges. And dusting in powdered sugar is a nice touch since the glaze doesn't actually give too much decoration. Read More
(4)
Rating: 3 stars
05/12/2003
Nice texture but the liqeur was a bit overwhelming. Read More
(4)