Kahlua Cake, Take Two

Deja Vu. Six years ago we said Goodbye to my friend Steven and served Kahlua Cake. His stay on the West Coast lasted only one year, so he was back in the DC area for 5 more years.

Now he has a new teaching job at Lock Haven, PA. It’s not as far, and since we travel frequently to central PA, I know our paths will cross again. Yesterday we had a little goodbye dinner at our favorite Italian restaurant with my parents and two of my sisters and their families. (I can’t host right now because we’re in the middle of painting.)

I made the Kahlua Cake, but I’ve updated it a bit. I’m bothered by the use of vegetable oil. I’m also bothered by the box cake mix, so I know this recipe will have one more update when I figure out a homemade version. But for this time (since I barely had room or time in my kitchen to whip this up because of my better-half painter) I used the boxed cake. I did use organic sour cream and farm fresh eggs, and instead of vegetable oil I used butter, the Irish kind. I melted a cup, skimmed off the solids and it made about 3/4 cup.

The temperature of the oven needs to be reduced a bit, and the baking was faster, so I would set this at 350 degrees F. and check at 40 minutes and then 45 minutes.

Kahlua Cake

1 package Devil’s Food Cake mix (Duncan Hines my preference)
1 cup Kahlua (may substitute non-name brand of a coffee liqueur or chocolate liqueur)
3/4-1 cup butter melted, solids removed (clarified, let cool a little)
4 eggs
1 cup sour cream
6 ounces semisweet chocolate chips (mini-morsels work best)

Preheat oven to 350 degrees. Grease and flour a Bundt or tube pan.

Mix all ingredients except chips together and beat 2-3 minutes.

Add chocolate chips and beat 1 minute.

Pour into a greased and floured Bundt or tube pan and bake for 40-45 minutes. It’s okay to undercook — better moist. If toothpick inserted has a few crumbs but not liquid, cake is ready.

Before serving (after cooled) sprinkle with confectioner’s sugar.

I’ve also drizzled melted chocolate over top and garnished with strawberries in the center hole and dipped strawberries around the side of the cake. Presentation is important — but the taste is even better. This cake is moist, rich, chocolate-y and unbelievably good.

I recently made this for my brother-in-law’s 40th birthday. He personally requested it with a certain frosting with Courvoisier Cognac. I ended up making the large cake for the whole party, so it was a doubled and tripled double sheet cake and then a small football cake on top.

It was delicious and beautiful, but I don’t remember all I did!

Advertisements