Mouthwatering, rich, and very chocolatey, this Chocolate Kahlua Cake Recipe with Kahlua Glaze will be a hit with everyone regardless of whether they’re on a low carb or gluten free diet.
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Why I Love This Chocolate Kahlua Cake Recipe
This Chocolate Kahlua Cake is the best chocolate cake recipe! It’s a true masterpiece, seamlessly combining the rich, VELVETY notes of chocolate with the subtle coffee undertones of Kahlua.
Each bite is a harmonious symphony of flavors, creating a MOIST, indulgent, and utterly delicious cake.
Whether you love chocolate, coffee, or both, this Kahlua dessert recipe will captivate your senses and leave you wanting more.
Moreover, a mouthwatering CHOCOLATE-KAHLUA GLAZE and RASPBERRIES round off this luscious Kahlua cake recipe.
The biggest plus: It’s an easy cake to make.
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The Magic of Baking with Kahlua
One of the key ingredients that makes this Chocolate Kahlua Cake so special is, of course, the Kahlua itself. This iconic coffee-flavored liqueur adds a touch of magic to the cake, enhancing its flavor profile and creating a unique and unforgettable dessert experience.
Baking with Kahlua infuses the cake with a subtle coffee flavor that perfectly complements the rich chocolate. It adds depth and complexity to the overall taste, making each bite a delight for the senses.
To take the flourless cake to the next level, we’ll also prepare a decadent Kahlua glaze that will elevate the dessert to new heights of indulgence.
You might also like Keto Chocolate-Walnut Cookies.
Ingredients in the Best Chocolate Kahlua Cake
Here are the ingredients you’ll need to make the perfect decadent chocolate Kahlua cake.
If you sweeten this moist cake with monk fruit, it’s relatively low in carbs and calories. You’ll find the nutritional information in the Recipe Card below.
- ALMOND FLOUR – Blanched or super-fine almond flour, not almond meal, serves as the base of the cake.
- WHITE OR BROWN GRANULATED SWEETENER OF CHOICE – Sugar or zero-calorie, keto-friendly monk fruit. If you use brown sugar or brown monk fruit, it will introduce a hint of caramel flavor, adding depth to the rich chocolate taste.
- COCOA POWDER – Unsweetened. Select a premium or organic cocoa powder.
- BAKING POWDER
- SALT
- EGGS
- UNSALTED BUTTER – Or use salted butter and omit the salt.
- SOUR CREAM – Adding sour cream to the cake batter adds tang, resulting in a cake that is incredibly moist and flavorful.
- VANILLA EXTRACT – A touch of vanilla extract enhances the overall flavor profile of the cake, creating a balanced and delicious dessert.
- KAHLUA – The star of the show, Kahlua, adds a delightful coffee undertone to the cake, enhancing the rich chocolate flavor.
Optional Add-Ons to Make the Best Kahlua Cake
If you’re looking to take the flavor of your Chocolate Kahlua Cake up a notch, consider adding some optional add-ons. These ingredients will enhance the taste profile of the chocolate Kahlua cake and add an extra layer of indulgence.
- ESPRESSO POWDER (OPTIONAL) – For coffee lovers, a sprinkle of instant espresso powder will intensify the chocolate flavor even more.
- CHOCOLATE EXTRACT (OPTIONAL) – It also augments the chocolate flavor.
For the Chocolate Kahlua Cake Glaze
The scrumptious chocolate Kahlua cake glaze only requires a few simple ingredients:
- CHOCOLATE BAR OF CHOICE – I like the robust flavor of dark chocolate (55%–65% cocoa recommended). You could, however, also make the Kahlua glaze with a semisweet, white, or milk chocolate bar. As for chocolate chips, they would probably also work.
- HEAVY CREAM
- KAHLUA
Equipment to Make This Flourless Chocolate Kahlua Cake Recipe
- A mixing bowl
- A bundt pan, a 9-inch or 10-inch springform pan, tube pan or a nonstick angel food cake pan.
- A stand mixer, hand mixer, electric mixer, or spoon.
Step-by-Step Instructions for the Best Kahlua Cake Recipe
Now that we have all the ingredients ready, let’s dive into the step-by-step instructions for baking the Decadent Chocolate Kahlua Cake. This cake is surprisingly simple to make, even for those who are new to baking. Just follow these easy steps, and you’ll have a mouthwatering dessert in no time.
1. COMBINE INGREDIENTS AND POUR INTO PAN
Preheat the oven to 350°F (180°C). In one large bowl, whisk together the dry ingredients. In a separate bowl, mix the wet ingredients. Gradually add the dry mixture to the wet mixture, stirring until well combined. Pour batter into a greased nonstick pan sprinkled with cocoa powder. Bake the cake in the prepared pan and let the rich aroma of chocolate and Kahlua fill your kitchen. The baking time is 35-55 minutes.
2. REMOVE FROM THE OVEN
Remove the baked cake from the oven and allow it to cool for 10 minutes before flipping it.
3. FLIP THE CAKE
Flip the rich chocolate cake.
4. LET THE CAKE COOL
Let the cake cool fully on a cooling rack before applying the glaze which drips beautifully down the sides of the cake.
How to Make Chocolate Kahlua Glaze and Other Options for the Cake’s Topping
Pick any of these delicious toppings for your Chocolate Kahlua Cake.
Kahlua Glaze
To create the mouthwatering chocolate Kahlua glaze, you’ll need a small saucepan.
- Gently heat a ½ cup heavy cream on your stovetop.
- Turn off the flame and add a chocolate bar in pieces (55%-65% cocoa recommended). Stir until it melts. If needed, briefly turn on the flame to melt the chocolate.
- Let the ganache cool for a few minutes. Then stir in 1 tablespoon Kahlua. The ganache will thicken as it cools. To speed this up, refrigerate it for a bit. When it reaches its desired consistency, pour on the cake.
Powdered Sugar or Powdered Monk Fruit
Interested in an even simpler option? This chocolate Kahlua cake also looks and tastes amazing simply sprinkled with sugar free powdered sweetener, i.e., sprinkle it through a sieve and it will look divine.
Chocolate Ganache
Or omit the Kahlua from the Kahlua cake glaze and make a creamy chocolate ganache.
Jewel-Toned Raspberries Complement This Chocolate Kahlua Cake Recipe
Fresh raspberries enhance the presentation and flavor of your Chocolate Kahlua Cake.
Whichever topping you select, they all taste heavenly on this flourless Chocolate Kahlua Cake.
Also try Mini Black Forest Cake – a delicious cake for any occasion.
Serving Suggestions for Flourless Chocolate Kahlua Cake
Warm cake for a few seconds in the microwave for an even fudgier cake. Then serve with these toppings and beverages.
- BERRIES – Fresh strawberries, raspberries, and blueberries all taste great on top of the cake. You can also serve them on the side.
- WHIPPED CREAM – Always delicious on chocolate cake.
- ICE CREAM – A scoop of vanilla ice cream or butter pecan ice cream tastes great on this cake. If you’re watching your calories, you will also find sugar-free versions of these flavors.
- KAHLUA – Drizzle some on the cake and/or serve with a glass of the coffee liqueur.
- WHITE RUSSIAN – Another classic choice.
- STRONG COFFEE – As we know, nothing beats the combination of chocolate and coffee.
- GRAND MARNIER – The orange citrus flavor of Grand Marnier also complements the cake.
How to Make the Norwegian Flag Chocolate Kahlua Cake
Originally made for a Norwegian friend’s birthday, this cake went viral on social media.
To make the flourless Chocolate Kahlua Cake, use a 9-inch springform pan. A 10-inch springform pan would also work. After the cake cools, cover the top and sides with chocolate Kahlua glaze. Then, refrigerate the cake overnight (or at least for a few hours).
Next, use a ruler to mark the lines for the blue cross. Then, place the blueberries on either side of the two lines. Next, add the raspberries, leaving space for the whipped cream. Lastly, pipe stabilized whipped cream with Ateco piping tip #32.
FAQs about Flourless Chocolate Kahlua Cake
You definitely want to line your cake pan with parchment paper. Its silicone coating gives it a non-stick, heat-resistant surface.
Wax paper, on the other hand, is not heat resistant. It will melt and might stick to your cake.
I recommend lining the bottom of the pan with parchment paper. Then, spray the sides of the pan with non-stick baking spray (not cooking spray). This will ensure that your Chocolate Kahlua Cake comes out smoothly.
The actual alcohol evaporates when you bake so you won’t get drunk on this cake.
The cake has 12 servings so there’s a little over a tablespoon of Kahlua in each slice.
Kahlua Original does not contain milk, cream, or any milk-derived ingredients. Some of the special Kahlua flavors do however contain dairy.
The Kahlua flavor isn’t at all pronounced. Instead, it fuses with the chocolate creating an incredibly delicious Kahlua chocolate cake.
No, you should not freeze Kahlua because it can damage the quality of the beverage. However, you can refrigerate Kahlua to maintain its freshness over an extended period. Kahlua is a coffee liqueur that you can store at room temperature because of its high sugar and alcohol content, which act as preservatives.
Yes, Kahlua is gluten free. This entire Chocolate Kahlua Cake Recipe is gluten free and grain free. So people with celiac disease can also enjoy it.
Surprisingly, yes! This is essentially a keto chocolate cake infused with one cup of Kahlua. While Kahlua does contain sugar, it’s spread throughout the entire cake, resulting in just 12.6 grams of net carbs per slice.
Storage Tips So Chocolate Kahlua Cake Stays Fresh
Once you bake and cool the cake, it’s important to store it properly to maintain its freshness. If you plan to enjoy the cake within a day, you can store it at room temperature. Cover it with a cake dome or put it in an airtight storage container.
Refrigerate Chocolate Kahlua Cake
However, if you need to store the flourless cake for a few days, it’s best to refrigerate it in an airtight container.
Can I Freeze Chocolate Kahlua Cake with Kahlua Glaze?
Yes, flourless Chocolate Kahlua Cake with Kahlua glaze freezes well in an airtight container.
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Want More Healthy Decadent Desserts?
Here are some more healthy recipes to enjoy:
- Chocolate Avocado Frosting Makes Your Desserts Extra Special
- Keto Avocado Dessert Recipes: 20+ Delightful Low-Carb Creations!
- Keto Chocolate Chip Stollen Recipe
- Grain Free vs Gluten Free: Which Diet Is Right for You – with Recipes
- Suzy Q Cake with Marshmallow Filling
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Keto Chocolate Kahlua Cake with Kahlua Glaze – Flourless, Gluten Free
Equipment
- 1 Nonstick Tube Pan, 10-12 Cup Bundt Pan, 9-Inch or 10-Inch Springform Pan, or Nonstick Angel Food Cake Pan
- 1 Whisk or Stand Mixer
- Bake-Even Cake Pan Strips/Belts – These are recommended only if you use a springform pan. They ensure that the cake bakes evenly, i.e., that the sides don't brown before the middle is done. Cake pan strips also keep your cake from doming. In other words, they ensure that the surface is level for decorating. If you don't have any, you can make them. Soak a few paper towels in water. Then wrap the paper towels in aluminum foil, so the aluminum foil is the height of your springform pan. Then wrap the aluminum foil that contains the wet paper towel around your pan.
Ingredients
Dry Ingredients
- 3 Cups Fine, Blanched Almond Flour (296 grams/10.5 oz)
- 1¼ Cups Sugar or Zero-Calorie Monk Fruit ( 250 grams/8.8 oz) – I use zero-calorie monk fruit.
- 1 Cup Cocoa Powder (74 grams/2.6 ounces) – I use Navitas Organic Cocoa Powder.
- 3 Teaspoons Baking Powder (8 grams/0.30 ounces)
- ½ Teaspoon Salt (2 grams/0.05 ounces)
- ½ Teaspoon Espresso Powder (Optional) – It enhances the chocolate flavor.
Wet Ingredients
- 5 Large Eggs
- ½ Cup Unsalted Butter, Softened (85 grams/3 ounces)
- ¾ Cup Sour Cream (170 grams/6 ounces)
- 1 Cup Kahlua
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Chocolate Extract (Optional) – It enhances the chocolate flavor.
Chocolate-Kahlua Glaze
- 1 Chocolate Bar of Choice (about 100 grams/3.5 ounces) – Recommended: A dark 55% or 65% chocolate bar. If you go any darker, you may have to sweeten the ganache.
- ½ Cup Heavy Cream
- 1 Tablespoon Kahlua
Instructions
- Preheat the oven to 350℉ (180℃).
- Whisk together the dry ingredients: 3 cups almond flour, 1¼ cups sugar or monk fruit, 1 cup cocoa powder, 3 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon optional espresso powder.
- Lightly whisk the eggs. Gradually mix in ½ cup softened butter, ¾ cup sour cream, 1 cup Kahlua, 1 teaspoon vanilla extract, and 1 optional teaspoon chocolate extract.
- Gradually add the dry ingredients to the wet ingredients and mix.
- Pour the batter into a prepared nonstick cake pan. In other words, into a well-buttered or greased cake pan dusted with cocoa. Then, tap the pan a few times on your work surface to remove air bubbles.TIP: If you make this in a tube pan, 9-inch or 10-inch springform pan, or nonstick angel food cake pan, I recommend lining the bottom of the pan with parchment paper and buttering/greasing the sides.
- Bake 35-55 minutes until a knife or skewer comes out clean. It’s okay if there are a few crumbs on the knife (you just don’t want globs of batter clinging to it). NOTE: Baking time varies depending on what pan you use. Be sure to not overbake it.
- IF YOU USE A TUBE PAN, NONSTICK ANGEL FOOD PAN, OR BUNDT PAN: Remove the cake from the oven and use your fingers to gently pull the cake away from the sides. Then let it cool for 10 minutes before flipping it. Any longer than 10 minutes and the sugars start to cool and can start to stick to the pan.IF YOU USE A 9-INCH OR 10-INCH SPRINGFORM PAN: Let the cake cool for 20-30 minutes in the pan. Then run a plastic knife along the edges before releasing the cake.
- Let the cake cool fully before adding the chocolate-Kahlua ganache
Chocolate-Kahlua Ganache
- Gently heat a ½ cup heavy cream on your stovetop.
- Turn off the flame and add the chocolate bar. Stir until it melts. If needed, briefly turn on the flame to melt the chocolate bar.
- Let the ganache cool for a few minutes. Then stir in 1 tablespoon Kahlua. The ganache will thicken as it cools. To speed this up, refrigerate it for a bit. When it reaches its desired consistency, pour on cake.
Whipped Cream & Berries for the Norwegian Flag Kahlua Cake.
- To make the Norwegian Flag Cake pictured in the post, I made sure the ganache also covered the sides of the cake. Then I let the ganache set overnight in the refrigerator. The next morning I used a ruler to mark the lines for the blue cross. Then I placed blueberries on either side of the lines. Next, I added raspberries, leaving space for whipped cream. Lastly, I used Ateco piping tip #32 to pipe the whipped cream which I stabilized with Dr. Oetker's Whip It. NOTE: I don't think that you have to wait overnight for the ganache to set – a few hours in the refrigerator should suffice.
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Notes
Cathy, I thought I loved your lemon poppy seed the most but this chocolate cake is out of this world! Very flavorful; texture is just right. Not too sweet or rich; the taste is perfection. Thank you!
You’re welcome. I’m glad you love it too!
This cake is another winner, Cathy!
Glad you liked it Larry!
The cake was wonderful. I had a few friends over Christmas Eve and they raved about it.
I used rosemary for pine garnish with cinnamon sticks. I will make it again. A fun cake to decorate.
My friend Sara who, is a gourmet cook, said it was the best chocolate glaze she ever had.
Glad you enjoyed the cake! Yes, it’s a fun one to decorate.