A couple of months back, one of my first blog posts concerned an awesome chocolate bundt cake mix given to me by a friend, and my search for a bundt pan to bake the thing in. While that cake turned out remarkably well and I certainly wanted to make it again, I subsequently discovered that the cake mix was only available online and that it would cost me over ten bucks, plus shipping, to order more. While it was an awesome gift idea, and reasonably priced for such a purpose, my frugal side completely balked at spending twelve dollars or so for another box of the cake mix.
Momentarily stymied, but still wanting to make another fabulous chocolate bundt cake, I looked to the Internet in search of a recipe that would yield an alternative that was equally easy and tasty, but cheaper. After scrolling through several dozen possible recipes (merely the tip of the online recipe iceberg, of course), I found a few "from scratch" recipes that seemed as if they might fit the bill.
Before I could try any of those, a Mexican-themed carry-in luncheon at work turned my online research toward recipes featuring Kahlua, as I had volunteered to bring dessert. (I am certainly not suggesting that anything mentioned here is an authentic Mexican dessert...I simply needed something that fit the theme and decided that any dessert with a Mexican liquor in it would qualify.) And so with little time and forced to utilize the ingredients I had on hand, I threw together a mix-based cake by combining several Internet recipes for chocolate cakes that used Kahlua. In under an hour, including the forty-five minute baking time, I turned out a great looking cake that earned terrific compliments when my co-workers tore into it the following day.
A week later, in Florida to celebrate my mother's eightieth birthday, I made the same cake a second time. While I had to buy a bundt pan, the booze, and the other ingredients to do so, it was worth the small extra cost because the cake again turned out beautifully. And Mom now has the recipe, the pan and remaining Kahlua awaiting in the kitchen at her condo, to be used the next time she needs to toss together a great cake in a matter of minutes.
As it turned out both times I have made it, the flavor of Kahlua does not seem at all detectable in this cake, even though the recipe calls for a healthy amount of the coffee-flavored liqueur. I'm no Alton Brown, much less a food scientist, and so I offer no explanation for this. However, what I can vouch for is that the finished product is fairly dense but also supremely moist and full of rich chocolate, although it happily stops short of being too fudge-like or sugary sweet. For these reasons, instead of terming it Kahlua Chocolate Cake or anything along those lines, I am instead just calling it Super Chocolate Bundt Cake.
Super Chocolate Bundt Cake
1 package devil's food cake mix
1 1/2 cups sour cream
1/2 cup vegetable oil
3/4 cup Kahlua (or similar coffee-flavored liqueur)
2 eggs
1 (4 oz.) package instant chocolate pudding mix
1 cup miniature semi-sweet chocolate chips
Preheat over to 350 degrees. Use an oil/flour baking spray to coat a 12 inch bundt pan. Combine all ingredients except chocolate chips in a large bowl and beat with mixer on low speed for approximately a minute, then on high speed for a minute or two, until well blended. Fold in miniature chocolate chips by hand. Spoon into bundt pan. Note that mixture will be very thick, unlike many other cakes. Do not despair. Bake about 40 to 45 minutes, or until a toothpick near the center comes out clean. (Note: if using a dark, no-stick style pan, you may want to reduce the cooking temp to 325, and then bake accordingly.) Cool cake in pan for approximately 10 minutes, then invert onto serving plate or platter. Once cake has completely cooled, make chocolate glaze (recipe below) and drizzle evenly over top and sides of cake.
Chocolate Glaze
6 Tablespoons butter
1 cup semi-sweet chocolate chips
Combine ingredients in a small sauce pan and over the lowest of heat, slowly melt ingredients, stirring constantly, until all melted and blended together. While still warm, pour over cake as described above.
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