Are you ready to transform an ordinary dessert into a decadent, boozy adventure? This Kahlua Mexican Cocoa Cake is not just a cake—it's a culinary journey that will transport your taste buds to the vibrant streets of Mexico, where rich chocolate and smooth liqueur dance together in perfect harmony. Imagine a moist, intensely chocolatey cake infused with the warm, coffee-like notes of Kahlua, promising to turn any ordinary afternoon into an extraordinary moment of pure indulgence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1/2 cup Kahlua
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This will ensure there are no lumps and will help to evenly distribute the leavening agent.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and Kahlua. Start with a third of the flour mixture, then half of the milk, followed by another third of the flour, the remaining milk, and finally the last third of the flour. Mix until just combined; do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- For serving, you can dust the cooled cake with powdered sugar, or top it with whipped cream or a chocolate ganache for added indulgence.
- Slice the cake into 8 equal servings and enjoy the rich flavors of the Kahlua Mexican Cocoa Cake!
Tips
- Always use room temperature ingredients to ensure smooth mixing and a consistent cake texture.
- Sift your dry ingredients to prevent lumps and create a more uniform batter.
- Do not overmix the batter—mix just until ingredients are combined to keep the cake tender.
- Use a toothpick or cake tester to check doneness, ensuring it comes out clean with just a few moist crumbs.
- Allow the cake to cool completely before adding any frosting or powdered sugar to prevent melting.
- For an extra flavor boost, brush the warm cake with additional Kahlua while it's cooling.
- Store the cake in an airtight container to maintain moisture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
