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Chocolate Kahlua Poke Cake Recipe

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3.9 from 88 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 16 servings

Description

This rich and indulgent Chocolate Kahlua Poke Cake combines the deep flavors of chocolate with a hint of coffee liqueur for an irresistible dessert. Moist chocolate cake is punctured and infused with a luscious Kahlua-chocolate sauce, then topped with a fluffy, cocoa-spiked whipped cream topping and optional chocolate chip garnish. Perfect for parties or special occasions, this 16-serving cake offers a delightful balance of creamy, boozy, and chocolaty goodness.

Ingredients

Cake

  • 1 box chocolate cake mix (including ingredients listed on the box, typically eggs, oil, and water)
  • 3/4 cup semi-sweet chocolate chips

Kahlua Chocolate Sauce

  • 1 cup sweetened condensed milk
  • 1/2 cup Kahlua

Whipped Topping

  • 2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbsp Kahlua

Garnish (Optional)

  • 1/2 cup chocolate chips

Instructions

  1. Preheat and Prepare Cake: Preheat your oven according to the cake mix box instructions. Grease a 9×13-inch baking pan to ensure the cake doesn’t stick, then prepare the chocolate cake batter as directed on the box using the required additional ingredients.
  2. Bake the Cake: Pour the prepared batter into the greased pan and bake as instructed on the box until a toothpick inserted near the center comes out clean.
  3. Make Kahlua Chocolate Sauce: While the cake bakes, combine sweetened condensed milk and 1/2 cup Kahlua in a microwave-safe bowl. Microwave for about 1 minute until the mixture starts to boil, then remove carefully from the microwave.
  4. Melt Chocolate Chips: Add 3/4 cup semi-sweet chocolate chips to a medium mixing bowl and pour the hot condensed milk and Kahlua mixture over the chips. Stir continuously until the chocolate has fully melted and the mixture is smooth.
  5. Poke Cake and Add Sauce: Once the cake is baked, use the back of a spoon to poke several holes evenly across the top of the cake to allow the sauce to seep in. Pour the warm chocolate Kahlua sauce evenly over the entire cake surface, allowing it to soak into the holes.
  6. Chill the Cake: Place the cake in the refrigerator and allow it to cool completely to set and absorb the flavors.
  7. Prepare Whipped Cream Topping: After the cake is fully chilled, combine the heavy whipping cream, powdered sugar, cocoa powder, and 2 tablespoons Kahlua in a mixing bowl. Using an electric mixer, whip on high speed until stiff peaks form.
  8. Top the Cake: Spread the whipped cream mixture evenly over the chilled cake. Optionally, sprinkle the remaining 1/2 cup chocolate chips over the top for added texture and decoration.
  9. Serve and Enjoy: Slice into 16 servings and enjoy this luscious, boozy chocolate dessert with friends and family.

Notes

  • Make sure to poke deep holes in the cake to allow the sauce to soak in fully for the best flavor.
  • For a non-alcoholic version, substitute Kahlua with coffee or coffee extract.
  • Use high-quality cocoa powder and chocolate chips for a richer chocolate flavor.
  • Chilling the cake for several hours or overnight improves the texture and flavor melding.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-kahlua-poke-cake-recipe/