Central Market's Chocolate Kahlúa Cake
Warning: This recipe is dripping with chocolate! We're in L-O-V-E with this cake that makes for an amazing Valentine's Day treat, but is great for celebrating year round!
Ingredients
Cake
- 1 teaspoon cinnamon
- 2 tablespoon orange peel, finely shredded
- 1/4 cup Kahlúa
- 12 ounces semi sweet chocolate finely diced or mini chocolate chips
- 1/2 cup oil
- 8 ounces sour cream
- 1 package Devil's Food Cake mix
- 4 ounces chocolate instant pudding
- 4 eggs
- 1/2 cup water
Chocolate Ganache Icing
- 1 cup heavy whipping cream
- 14 oz semi sweet chocolate cut into 1/4 inch pieces
Instructions
- Preheat oven to 350 degrees.
- Prepare a bundt pan by lightly greasing and flouring. Combine all cake ingredients.
- Beat for 4 minutes. Add 12 ounces semi-sweet chocolate and bake for 50 to 60 minutes.
- Cool 10 minutes and turn out of pan. Cool completely.
Chocolate Ganache Icing
- Bring cream to a simmer in a nonreactive saucepan over medium heat.
- Remove from heat and add 14 ounces semisweet chocolate all at once. Make sure that chocolate is covered in the hot cream. Let stand for 5 minutes. Whisk the ganache smooth.
- Let glaze cool to room temperature, then top cooled cake with ganache.
Notes
This recipe is provided courtesy of Central Market.
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