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Thursday, April 19, 2012

Chocolate Kahlua Cake

I got the recipe for Chocolate Kahlua Cake from The Cake Mix Doctor , but instead of the coffee Kahlua, what I had were Hazelnut Kahlua 1 L and Torino Chocolate Syrup.  So I changed the original 3/4 c Kahlua into 1/4 c hazelnut Kahlua and 1/2 c chocolate syrup. And for the glaze, instead of 1/4 c Kahlua, I used espresso (prepared using Tassimo), which was around 1/8 cup, so to make it 1/4, I mixed it with half Hazelnut Kahlua and half Chocolate Syrup.



When I tasted the glaze, I did not quite like it, so being reluctant to use it ("drizzle on top"), I frosted the cake with homemade chocolate frosting, then I poured some of the glaze on my own slice. I then served one slice to my hubby (without glaze), then asked him to taste my slice, telling him I used a glaze. He actually liked it, and told me, "Go ahead and drizzle that on the whole cake."   But since the cake was already frosted, I thought of slicing the whole cake so that the glaze will be absorbed by the cake.


Ingredients:

CAKE:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package plain devil's food cake mix
1 package chocolate instant pudding mix
3/4 cup Kahlua (I used 1/4 c Hazelnut Kahlua and 1/2 cup chocolate syrup)
1/2 cup water (you may want to use espresso. I only avoided making it too coffee-y for hubby's sake)
1/4 cup vegetable oil
4 large eggs

GLAZE/SYRUP
1 cup confectioner's sugar
1/4 cup Kahlua (I used 1/8 cup espresso plus 1 tbsp Hazelnut Kahlua and added enough Chocolate Syrup to make 1/4 cup total)

FROSTING (not in the original recipe. I used this for hubby's sake. This is optional.)
1 Duncan Hines chocolate frosting (I did not use all; only enough to coat the cake thinly)

Instructions:

1. Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan witih vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, Kahlua and chocolate syrup, water, oil, and eggs in a mixing bowl. Use a hand blender to mix well until smooth and thick. Pour into the bundt pan.

3. Bake the cake until it springs back when lightly tapped (top shows cracks), about 45-50 minutes.

4. Meanwhile, prepare the glaze by blending the ingredients together.

5. Remove fromo oven and cool on a rack for 20 minutes, then flip onto a plate (or cake stand) and tap until released. (alternatively, you may want to poke the cake first about halfaw through and pour syrup before you take off the pan).

6. Pour more glaze/syrup on the cake if you are not afraid of the coffee-liquor-ish taste. 

Optional: While cake is warm, apply a thin coat of chocolate frosting.

Note: I poured the glaze in my cake after slicing instead of poking holes and pouring the glaze. This way, I could have husband taste the less alcoholic version before I add more alcohol. Gladly, he liked it.


5 comments:

  1. look so moist and yummy!!^.^

    ReplyDelete
    Replies
    1. ate will the hazelnut liquer works?

      Delete
    2. ella, that's exactly what I had...Kahlua Hazelnut liqeur and it worked perfectly!

      Delete
  2. my goodness! i want one! it looks sooo good!

    ReplyDelete
  3. this looks so delicious and super moist...btw, I made coconut puto today for the first time..they are so delicious..I am a huge fan..will be posting recipe on my blog on friday...but you can see photos here - http://www.facebook.com/GlobalTastes

    ReplyDelete

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