Kahlua Chocolate Poke Cake is a moist, from scratch chocolate cake with a Kahlua spiked pudding and a quick 1 minute frosting! This is my husband’s new favorite cake!
Hello fellow chocolate lovers! My name is Holly and I blog over at Spend With Pennies. It’s an honor to be guest posting here on Chocolate Chocolate and More today!
Joan’s favorite recipe from my site was THIS Chocolate Poke Cake because it’s completely delicious. In fact, she loved it SO much that she was going to make it and post it on Chocolate Chocolate and More and I was going to make her favorite 3 Minute Fudge recipe for my site. Unfortunately, we had to say goodbye to Joan before we got to make our recipes.
Naturally I had to create a special version of the poke cake just for Joan and I can’t think of a better way than to include Kahlua. This cake is so moist and rich and the Kahlua pudding makes it totally irresistible. The frosting takes just one minute and is the perfect way to top off this amazing treat. Joan would’ve loved this one!
Kahlua Chocolate Poke Cake
Ingredients
Chocolate cake
- 1¾ cups flour
- 1¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup brewed coffee, cooled
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
Kahlua Pudding
- ½ cup sugar
- ⅓ cup cocoa
- 3 tablespoons cornstarch
- pinch of salt
- 1 cup Kahlua, divided
- 1¼ cups milk
- 1 tablespoon butter
Frosting
- ⅓ cup milk
- ⅓ cup butter, softened
- 1¼ cups sugar
- 1 cup semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350F.
- Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
- In a separate bowl, combine eggs, coffee, buttermilk, oil and vanilla. Add wet mixture to dry mixture and beat on medium for about 2 minutes. Pour into a greased & floured 9×13 pan.
- Bake 30 to 40 minutes, or until toothpick inserted into center of the cake comes out clean. Do not overbake.
Kahlua Pudding
- Combine sugar, cocoa powder, cornstarch and salt, mix well. Whisk in cold milk and ¼ cup Kahlua.
- Cook over medium high on the stovetop stirring constantly until mixture comes to a boil.
- Allow to boil for 1 minute while stirring, remove from heat and stir in remaining Kahlua & butter.
- Using the end of a wooden spoon, poke holes over the cake. Pour warm pudding over the cake ensuring it seeps into the holes.
- Refrigerate for 30 minutes before frosting (below). Refrigerate overnight before serving.
Frosting
- Place milk, butter, & sugar in a small saucepan. Bring to a boil over medium-high heat and allow to boil 45 seconds.
- Remove from heat & stir in chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate overnight.
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Patty Garrett says
Where do you buy Kayla pudding? The recipe sounds really good.
Roxana Yawgel says
Hi Patty,
you don’t buy Kahlua pudding. You make it following the recipe.
madeline gieselman says
This cake is to die for. I must admit, I substituted Creme de Cacao for the Kahlua because I didn’t have any Kahlua. It was wonderful and I am sure even better with the Kahlua. thanks
Kim Rasmussen says
I really dislike foods with a coffee taste. Does this taste like coffee since there is 1 cup of coffee.
Gail Dickinson says
Hi Kim, I’m not a coffee fan either unless it’s doctored with chocolate. The chocolate in this cake is strong enough that you don’t get much coffee flavor but you can substitute 1 cup water for the 1 cup coffee to be sure you have no coffee flavor. If you want to be extra sure there is no hint of coffee, use chocolate liquor instead of Kahlua as well.
Madison says
I made this with Caffe Lolita and dark chocolate cocoa because I had it on hand. Overall it turned out wonderful, but the alcohol taste in the pudding was just too much for me to fully enjoy–I even simmered the pudding after adding the rest of the liqueur to try to boil all the alcohol out (it might taste different with Kahlua). If I make it again, I’ll try to replace the coffee liqueur with coffee. The cake part is definitely my favorite. It was moist and the perfect amount of chocolate and coffee.
Gail Dickinson says
Great idea Madison. When I make child-friendly versions of cakes with liquors in them I substitute either water or a similar flavored non-alcoholic liquid. Coffee would be a perfect substitution here.