#FoodieExtravaganza ~ Kahlua Chocolate Cake
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn't want to get to specific though, so we will just say chocolate. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Now, check out these great chocolate submissions!
This cake is definitely worth giving a try. For having a full cup of Kahlua in the batter, I was surprised at how completely that flavor almost vanished into the finished product - however it is supposed to have a Kahlua laced glaze on top which I couldn't bring myself to make. I really try to avoid frostings of most types on bundt cakes - I like the simplicity (and I prefer cake to frosting as a general rule)!
This cake was moist, tender, with a slight crisp to the outside edges and chock full of bites of chocolate chips. It was delicious and I really enjoyed it. I used a slightly smaller than 12-cup bundt pan and had enough for 5 cupcakes that I baked for about 22 minutes at the end of the cake's baking time.
Take a look at these drool worth chocolate inspired goodies shared today:
- Holy Mole Pork Stew from Culinary Adventures with Camilla
- Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas
- 2 Kiss Cupcakes from Sneha's Recipe
- Chocolate Lovers Dream Cake from Cookin and Craftin
- Kahlua Chocolate Cake from Making Miracles
- Queen Anne Squares from Tara's Multicultural Table
- Hot Fudge Cheesecake Brownies from Cookaholic Wife
- Nutty Chocolate Fudge from Basic N Delicious
- Chocolate Blintzes from Sew You Think You Can Cook
- Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
- Slow Cooker Chicken Mole from Caroline's Cooking
- Simple Chocolate Cake from Passion Kneaded
- Chocolate Rugelach from Hardly a Goddess
- Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
- Marshmallow Turtle Bars from Food Lust People Love
- Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby
Kahlua Chocolate Cake from Flour Arrangements
4 ounces unsweetened chocolate, chopped (suggest using Ghirardelli)
2 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup Kahlua
1 cup sour cream
9 tablespoons unsalted butter, softened but still cool
1 1/2 cups brown sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup boiling water
1 1/2 cups chocolate chips
- Preheat the oven to 350° F. Grease and flour a 12-cup bundt pan.
- Place broken up chocolate in a microwave safe bowl and in 20-30 second bursts microwave, stirring between each round, until smooth and melted (this took about 60 seconds total for me).
- Combine flour, cocoa, baking soda, and salt in a bowl and set aside. Pour Kahlua into a 2-cup glass measure with a pour spout. Spoon in sour cream until the Kahlua and sour cream reach the 2-cup line. Mix well and set aside.
- In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended. Add the vanilla and melted chocolate and blend until combined.
- Add the flour mixture, alternating with the sour cream-Kahlua mixture, to the creamed butter mixture. Stir until the dry ingredients are just moist and blended. Do not over mix.
- Blend in the boiling water and lastly stir in chocolate chips.
- Scrape the batter into prepared bundt pan, smoothing the top to even out the batter. Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
- Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.