Chocolate Kahlúa Cake
Updated: Jul 2, 2020
Kahlúa has a unique "bleacher spot" in Central American history. Though invented in 1936, it's name comes from the Nahuatl language—the primary language group of Pre-Columbian Mesoamerica—and translates to "House of the Acolhua people," one of Lake Texcoco's primary residential capitals. Moreover, Kahlúa helped name the Mexican fort San Juan de Ulúa. In 1568, the fort and its navy brought down a number of ships in a privateer fleet commanded by Francis Drake, a man who'd later be credited as the first to circumnavigate the globe.
Prep: 15 min | Cooking: 40 min | Total: 55 min
Makes 1 bundt cake
Flour (2 cups)
Granulated white sugar (1/2 cup)
Unsweetened cocoa powder (1 cup)
Baking soda (2 tsp)
Baking powder (1 1/2 tsp)
Salt (1 tsp)
Canola oil (1/2 cup)
Large eggs (2)
Kahlúa (1/2 cup)
Ground nutmeg (1 tsp)
Vanilla extract (2 tsp)
Buttermilk (1 cup)
Boiling water (3/4 cup)
In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix together canola oil, eggs, Kahlúa, nutmeg, vanilla, and buttermilk.
Preheat oven to 350 °F. Grease and flour a bundt pan.
One cup at a time, mix wet contents of the second bowl into the large bowl with the dry ingredients. When all ingredients are thoroughly mixed, combine with boiling water and pour into bundt pan.
Bake for 35-40 minutes. Flip and let cool for at least 10 minutes. Dust surface with powdered sugar. Serve with cream and a handful of blueberries.