Chocolate Kahlua Coffee Pound Cake

When I see a title that includes chocolate, Kahlua, coffee AND pound cake…it gets my attention. And it goes in the “must make” category. My mom also loves chocolate and coffee, so I made this on an occasion I was visiting so we could share in the rum/chocolate/coffee fabulousness together.

I’m considerate like that. And it might have been Mother’s Day. I’m pretty sure I was the favorite child until my sister went and had the most adorable baby you have ever seen…but this cake definitely puts me ahead of my brother. haha

Chocolate Kahlua Coffee Pound Cake

1 box Devil’s Food Cake Mix
1 small box instant chocolate pudding
4 eggs, room temp
3/4 cup brewed coffee, room temp (leftover coffee is fine. I usually re-use my morning’s K-cup)
1/2 cup canola oil
1/2 cup Kahlua coffee liqueur
chocolate covered coffee beans, chopped (optional)

Glaze:
2 cups confectioners sugar
1/2 cup Kahlua*  – add in small increments until glaze reaches desired consistency. Mine ended up being a little too thin.

  • Preheat oven to 350 degrees F. Grease a bundt pan or spray well with baking spray.
  • Whisk together the dry cake mix with the dry instant pudding mix.
  • Add the eggs, coffee, oil and Kahlua to the dry mix. Stir until combined, then beat on medium speed for 2 minutes.
  • Pour mix into prepared bundt pan. Bake for 45-55 minutes or until done. Cake should spring back when lightly pressed and toothpick should come out clean when inserted into middle of cake.
  • Let cake cool for 15 minutes in pan, then invert onto cooling rack to finish cooling.
  • Pour glaze over cooled cake, top with chocolate covered coffee beans if desired.
Recipe Source: Chocolate, Chocolate and More (the name alone can tell you why it’s one of my favorite blogs!)

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