mud slide chocolate cake with coffee and kahlua

Name: Mud Slide Chocolate Cake With Coffee And Kahlua
Cook time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) unbleached flour; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 3/4 cup(s) strongly brewed coffee; 1/4 cup(s) kahlua or brandy; 5 ounce(s) unsweetened chocolate; 1 cup(s) butter; 2 cup(s) granulated sugar; 2 - eggs; 1 teaspoon(s) vanilla extract; FOR THE OPTIONAL GLAZE; 3 ounce(s) semisweet chocolate; 2 tablespoon(s) strongly brewed coffee

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online.

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yield 12 serving(s)

cook time 1 Hr 30 Min

method Bake

Ingredients For mud slide chocolate cake with coffee and kahlua

2 c

unbleached flour
1 tsp

baking soda
1/4 tsp

salt
1 3/4 c

strongly brewed coffee
1/4 c

kahlua or brandy
5 oz

unsweetened chocolate
1 c

butter
2 c

granulated sugar
2

eggs
1 tsp

vanilla extract
FOR THE OPTIONAL GLAZE
3 oz

semisweet chocolate
2 Tbsp

strongly brewed coffee

How To Make mud slide chocolate cake with coffee and kahlua

1
Preheat oven to 275 degrees F. This is not an error. This cake bakes at a very low temperature. Butter a 10-inch Bundt pan and dust sides and bottom with cocoa. Set aside. Sift together flour, sugar and salt. Set aside. Place coffee and liqueur in a medium sauce pan set over medium heat. Heat for 5 minutes. Add chocolate and butter, stirring until melted and smooth. Add sugar and stir until dissolved. Remove from heat and allow to cool for several minutes.

2
Transfer chocolate mixture to a large bowl. Using an electric mixer, add flour mixture in two parts, beating after each addition until smooth. Add eggs and vanilla and beat for 1 minute more. Pour into prepared Bundt pan. Bake in middle third of oven for 1-1/2 hours, or until cake pulls away from sides of pan and springs back when middle is touched. Allow cake to cool in pan for 10 minutes. Invert cake onto a platter, but do not remove pan until cake is completely cool. In a small saucepan set over low heat, melt chocolate and coffee. Brush on surface of cooled cake.
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