• 10servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cake:

  3. 2 cups flour

  4. 1 tsp. baking soda

  5. 1/4 tsp. salt

  6. 1 3/4 cups strongly brewed coffee

  7. 1/4 cup Kahlua liqueur

  8. 5 ounces chopped unsweetened chocolate

  9. 1 cup butter

  10. 2 cups sugar

  11. 2 large eggs

  12. 1 tsp. vanilla extract

  13. Glaze:

  14. 3 ounces semisweet chocolate, chopped

  15. 2 tbsp. strongly brewed coffee

Instructions Jump to Ingredients ↑

  1. For the Cake:

  2. Preheat the oven to 275 degrees. Butter the inside of a 10 inch bundt pan and dust with unsweetened cocoa powder, tapping out excess. Sift together the flour, baking soda and salt in a medium bowl. Combine the coffee and kahlua in a medium saucepan over low heat. Simmer the coffee mixture 5 minutes. Add the chocolate and butter and stir until melted and smooth. Add the sugar and stir until dissolved. Remove the pan from the heat and let the mixture cool a few minutes. Pour the coffee mixture into a large bowl. Beat in the flour mixture in 2 additions, beating well after each addition. Add the eggs and vanilla and beat 1 minute. Pour the batter into the prepared pan and bake about 90 minutes until the sides of the cake start to pull away from the pan and springs back when touched on top. Cool the cake 10 minutes in the pan. Invert the cake onto a serving plate and cool completely. Remove the cake pan.

  3. For the Glaze:

  4. Combine the chocolate and coffee in a small saucepan over low heat. Stir frequently until the chocolate is melted and smooth. Brush the glaze over the top of the cooled cake. Let stand until the glaze is set.


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