Thursday, July 09, 2015
Chocolate Kahlua Bundt Cake
I have taken a classic chocolate Bundt cake recipe and enriched it with Kahlua, a coffee liquer. The coffee flavor justs adds depth to the chocolate flavor, without taking over. If you don't have Kahlua, you can substitute some strongly brewed coffee, or even a heaping teaspoon of instant espresso powder mixed with water.
To gild the lily, I have dusted the buttered bundt pan with dried coconut. It helps the cake release from the pan smoothly, makes a pretty pattern on the cake, and gives some extra flavor. If you don't like coconut, you can dust with cocoa powder instead.
The cake has a light, moist texture, with a medium chocolate flavor. Eat it as is, with a glass of milk. Or serve with whipped cream and some berries for a more elegant dessert.
(using a 10 to 12 cup Bundt pan)
226 grams (1 cup) butter
1 teaspoon salt
3/4 cup water
256 grams ( 2 cups) flour
325 grams (1 3/4 cups) sugar
1 1/2 teaspoon baking soda
1/4 cup Kahlua or other coffee liquer
1/2 cup sour cream
1 teaspoon vanilla
a handful of dried coconut
While the cocoa mixture is heating, take out a large bowl and put in the flour, sugar and baking soda. Stir with a whisk to mix.