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–+ servings

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!
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Course Desserts
Servings 1 cake

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.
Keyword cakes, Central Market, H-E-B, HEB, Valentine's Day
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