Kahlua Drenched Dark Hot Chocolate Bundt Cake #BundtBakers

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Kahlua Drenched Dark Hot Chocolate Bundt Cake 1

Is anything more delicious that a chocolate cake? Nope, I didn’t think so. Chocolate cake really has to be my favourite kind of cake, nothing comes close. So you can imagine my excitement when November’s #BundtBakers theme was hot chocolate. Any excuse to bake a chocolate cake.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 2

When I think of decadent drinks, my mind wonders to liqueur coffees. There’s something about them that brings a sense of nostalgia, you really don’t see them that often any more. I took this theme and turned my hot chocolate cake into a liqueur chocolate cake. Coffee as you know or may not know brings out the chocolaty flavour of chocolate even more when the two are combined so I decided to use a coffee liqueur, Kahlua.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 3

The thick, deep dark, molten brown liquor that is Kahlua is incorporated into my creation in two forms but before we get to this, let’s discuss cake. Doesn’t it look pretty, almost too pretty to eat..never!

Kahlua Drenched Dark Hot Chocolate Bundt Cake 7

I chose my favourite chocolate bundt recipe and went for the Tunnel of Fudge bundt recipe as I wanted to pack as much chocolatyness as I could and with this particular recipe having the fudgy element, you can’t incorporate more chocolate if you tried. The dark variety is my favourite so I used all dark chocolate in the cake.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 5

For the Kahlua elements, as the title suggests I absolutely drenched the cooled bundt in a sticky and rich Kahlua simple syrup. This shiny coffee infused syrup glistens on top of the dark and delicious crumb and to seal it in I spiked a silky smooth swiss meringue buttercream with a great glug of even more Kahlua. Sprinkles and glitter are an essential decoration, well for me anyway.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 4

If you like what you see then get baking, this would be a great after dinner dessert cake, sweet but not overly sweet and with an after dark flavour this will top off your evening perfectly.

Kahlua Drenched Dark Hot Chocolate Bundt Cake 6

Now let’s check out what all the other #BundtBakers baked for Novembers theme of Hot Chocolate. Thanks to Tara of Noshing with the Nolands for hosting this fabulous theme.



#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.


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Yields – One Bundt Cake



  • 290 grams (1 1/4 cup) Unsalted butter at room temperature
  • 75 grams (3/4 cup) Cocoa powder
  • 85 grams (3 ounces) Dark chocolate
  • 125 ml (1/2 cup) Boiling water
  • 240 grams (2 cups) Plain flour
  • 185 grams (2 cups) Icing sugar
  • Pinch of Maldon sea salt
  • 220 grams (1 cup) Dark brown muscovado sugar
  • 150 grams (3/4 cup) Caster sugar
  • 5 Large eggs
  • 2 teaspoons Pure Vanilla Extract
  • 1 teaspoon Pure Coffee Extract

{Kahlua simple syrup}

  • 100 grams (1/2 cup) Caster sugar
  • 100 ml (1/2 cup) Water
  • 1 tablespoon Kahlua

{Kahlua swiss meringue buttercream}

  • 150 grams (3/4 cup) Caster sugar
  • 3 Large egg whites
  • Pinch of Maldon Sea Salt
  • 1/4 teaspoon Cream of Tartar
  • 225 grams (2 sticks) Unsalted butter at room temperature, cubed
  • 2 tablespoons Kahlua
  • 1 teaspoon Pure Vanilla extract
  • Sprinkles and edible glitter (optional)



  1. Pre-heat the oven to 180C (350F) and spray a 12 cup capacity bundt tin with cake release spray and set aside.
  2. Place the dark chocolate into a small bowl and pour over the boiling water, whisk until melted and set aside to cool.
  3. In a medium bowl whisk together the cocoa powder, flour, icing sugar, and salt, set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment add the butter, brown sugar and caster sugar and cream together until smooth, creamy and fluffy. Scrape down your bowl with a spatula.
  5. Add the eggs one at time then add the vanilla and coffee extract. Add the melted chocolate, mixing until just combined then gradually add the dry mixture.
  6. Spoon into your bundt tin and bake for 45 minutes. Do not insert a cake tester as it will not come out clean. Leave the cake in the tin on a wire rack for 1 hr, 30 minutes then transfer to the wire rack to cool completely.

{Kahlua simple syrup}


  1. Add the sugar and water to a small saucepan bring to a boil, reduce the heat and simmer for 5 minutes until reduced and thickened. Stir through the Kahlua and brush all over the bundt cake.

{Kahlua Swiss Meringue Buttercream}

  1. Bring a small saucepan with 2 inches of water in to a simmer and place a bowl of an electric mixer over the top. Place the sugar and egg whites in and using an electric whisk beat until the mixture reaches 140F on a candy thermometer. Remove the from the heat and place back on the electric mixer stand and using the whisk attachment whisk until foamy.
  2. Add the cream of tartar whisk until stiff, glossy and peaks have formed.
  3. Add the butter a cube at time mixing well before adding the next and once all the butter have been added, add the Kahlua and vanilla extract. Keep whisking until the buttercream comes together.
  4. Spoon the buttercream into a piping bag fitted with a Wilton 1M nozzle and pipe onto the bundt cake. Adorn with sprinkles and edible glitter if you want.


  • Cake recipe adapted from Cake Simple – Christie Matheson and swiss meringue buttercream recipe adapted from Martha Stewart.
  • This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Store in a cool, dry place away from direct sunlight.


34 thoughts on “Kahlua Drenched Dark Hot Chocolate Bundt Cake #BundtBakers

  1. Laura, you have to be the cake whisperer. I was actually bringing my laundry down the stairs and thinking about chocolate cake with kahlua 30 minutes ago and then I see your beautiful gorgeous cake. I love the idea of drenching it with a syrup. Your frosting technique is just gorgeous. I can’t wait to go through the other cakes!

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