Tuesday, February 22, 2011

Kahlua Chocolate Chocolate Chip Bundt Cake

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So it turns out that babies are kind of needy (who knew?!) and it took this mama a whole five and a half months to get back into the kitchen. I assure you, nothing less than the promise of alcohol and chocolate could have done it, both alcohol and chocolate being essential parts of the unofficial "Mommy Survival Pack." Earplugs and grandparents are also part of that pack, in case you were wondering. (haha, hi Mom and Dad!)

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I have to warn you right off the bat - this cake uses *sounds of horror* the Dreaded Cake Mix of Dread. So, if you are a cake purist, avert your eyes now! Before I had a kid, I swore that I'd never use cake mix, but when your little helper insists on eating your utensils, it's either that or no cake at all, and believe me when I tell you that this cake is so worth it. The recipe comes courtesy of a fancy restaurant in LA which my mom and I went to on one of my "leave the baby to fend for herself with Daddy" excursions. I generally don't ask for recipes from chefs, especially at nice restaurants, because it feels somehow very personal, like asking to see someone's diary. Yet, this cake was so deliciously rich, with just the right undertones of coffee and liqueur enveloping your taste buds in moist, silky, slightly bitter chocolaty heaven, that I braved my own shyness and asked. The pastry chef actually came out to us and we chatted for a while, and she hand wrote this recipe for me. Frankly, I was amazed at her graciousness and warmth as she talked about the recipe, the restaurant and herself to two total strangers. I guess that experience adds a special richness to this cake, because being given something as a gift elevates it from a merely excellent cake to a lovely memory.

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Kahlua Chocolate Chocolate Chip Bundt Cake
(makes 1 bundt cake, 2 9" round cakes or 24 cupcakes)

1 box Duncan Hines Devil's Food Cake mix (or any other chocolate cake mix)
3 eggs
1/3 cup vegetable oil
1 cup (8 oz) full fat sour cream
1 cup Kahlua
8 oz bittersweet chocolate chips

Preheat oven to 350F and butter a bundt cake pan really well.

In a large mixer bowl, combine cake mix, eggs, vegetable oil, sour cream and Kahlua. Mix on slow speed for 30 seconds and then on medium-fast for 2 minutes.

Stir in chocolate chips.

Bake for 45-60 min for bundt cake; 25-35 min for 9" cakes; 20-25 min for cupcakes. Check that a tester comes out clean or with only a few crumbs attached. It's ok to slightly underbake this cake, but do not overbake.

29 comments:

Frostine said...

Looks delicious! I think I'm gonna have to try this.

Les rêves d'une boulangère (Brittany) said...

And what a beautiful cake this is! Chocolate and alchol is a tempting combination :)

Julia @ DimpleArts Photography said...

Ooooh...this sounds delicious! Being that I didn't get a chance to even warm up dinner until after my husband came home, I think I'll have to accept the cake mix. But that cake looks sooo delicious that I will have to definitely try it out :) Maybe in cupcake form, for those perfectly sized treats. Thank you for sharing!

Marigold Houseware Boutique said...

I'm assuming this cake tasted as good as it looks. It looks rich, and full of flavor.

Hint, hint, my birthday is coming, and we know how well the Nutella cake did two years ago. Love you

Kim said...

A perfect post. I will have to tuck that recipe away, I have a mini bundt pan I have wanted to try out. Congratulations on your lovely daughter, even more perfect! Thanks for sharing.

Irina@PastryPal said...

Yay, you baked! I personally have no problem with cake mixes. They are specially designed to be super delicious! The addition of those other ingredients probably masks the fact that it starts from a box. It looks really good.
Your baby's so cute, by the way :).

Irene said...

Aw, thank you. It turns out I'm not impervious to compliments on my baby's cuteness... hm... ;)

Rhythm of the Seasons said...

I really love your blog. I found it about a year ago when I was searching for a cheesecake recipe. I used your recipe and have been in love with it ever since. Just wanted to let you know. :>

Irene said...

Thank you! So lovely of you to say that!

RamblingTart said...

Wow, Irene, that looks so moist and dense and wonderful. :-) I've been craving good chocolate cake and this sounds heavenly with all that sour cream and Kahlua. :-) So glad you're back cooking again. :-)

Robin said...

This looks so so yummy ... do you think it would freeze well? I'm looking for a rich chocolate cake recipe that I can use to make a bunch of cakes in advance for a big party!

Irene said...

Yep, Robin, freezes great! Just wrap it up well in plastic.

oneordinaryday said...

This sounds decadent and looks absolutely delicious. How kind of the chef to come out and talk with you and share the recipe. :)

The Food Librarian said...

Lovely bundt!! Cake mixes totally have a place in this world and this it it's place! :) - mary

El said...

The cake looks sensational. Welcome back!

savoringeverybite said...

This looks gorgeous and very delicious! I have no problem with using a box mix, we all don't have hours to spend baking from scratch!

Heidi D said...

OK, I've bookmarked you so you have to keep posting. :)

You give me hope that I can make frosting...good frosting.

Suzanne Himmler said...

Try adding some orange zest.

And...you can adapt this, use triple sec instead of kahlua, add a heaping cup of crushed up frozen raspberries and skip the choc chips (or not). Then blender up a couple cups of defrosted frozen raspberries, some triple sec and some powdered sugar for a sauce on top, yum!

ChichaJo said...

I know exactly what you mean about time now that the baby is here! So I totally understand the cake mix...and if it comes in a cake as delicious sounding as this, with the recipe given to you as a gift (I love recipe with a story!) then all the more better :) Your Lily is a gorgeous blessing!

Junglefrog said...

Now that is one gorgeous looking cake! I should have asked the chef at the restaurant I was at last week for the recipe of her lemon meringue but I was already thinking she wouldn't give it... I will definitely try next time!

Olivia Benson said...

Looks like a beautiful cake! might have to try that out...

Monica H said...

Ooh, I've made a versionof this before but also added espressopowder to the batter, as well as a coffee and Kahluah glaze. It really is good.

Elina (Russian Bites) said...

Haha, I actually am trying to get into using mixes because I know I won't be able to make everything from scratch all the time... especially once we have kids. This cake looks perfect. The cake mix secret is safe with us ;)

Julia @ DimpleArts said...

Just wanted to share that I recreated this tasty cake in 9-inch and cupcake formats with Baileys and semi-sweet chocolate chips instead of Kahlua and bittersweet chocolate chips. Take a look: http://www.dimplearts.com/blog/2011/04/02/cook-and-tell-baileys-chocolate-chip-cup-cakes/

Thank you for the inspiration!:)

Robin said...

Holy cow this is good! I made a test run a month ago, and froze it. We just defrosted yesterday and it's delicious and held up well in the freezer. I'm going to make (and freeze) 15 or so for my upcoming wedding. :)

sheila @ Elements said...

Oooooh...now that's my kind of cake!!! I'm gonna have to make it for sure 'cause I love anything with Kahlua and chocolate chips! :)

Christine said...

That looks amazing! And it's so pretty.

Vanilla and Honey said...

I have made this before-for Sunday School class and just called it Coffee Chocolate Cake and hoped nobody realized it was the booze that made it so good! Horrible, I know, but what a cake!

InTheShadowsOfYourHeart said...

My mom has been making this cake for years. It is incredible! I can't wait to make it myself this year for my own family!