This homemade Chocolate Kahlua Cake recipe is out of this world, topped with a decadent chocolate-Kahlua glaze and raspberries. With the perfect texture, this luscious cake isn’t too sweet or rich. It’s simply perfect.
The NORWEGIAN FLAG CHOCOLATE-KAHLUA CAKE is pictured below with instructions.
If you love Kahlua as much as I do, don’t miss Chocolate Milk Jello with Kahlua, a jiggly party favorite!
The BEST Chocolate Kahlua Cake
Kahlua and chocolate are a magical combination. That’s because Kahlua contains coffee, and coffee intensifies the flavor of chocolate. So, this cake has an unparalleled dark chocolate flavor.
Kahlua also fuses with delicious, low-carb almond flour as well as butter, eggs and sour cream. The result is a very moist, chocolatey cake.
Kahlua brings rum and sugar to the cake too. But don’t worry. You can keep the carbs and calories relatively low. Instead of adding sugar to the batter, use a zero-calorie sweetener such as monk fruit or erythritol. No one will ever know that you didn’t add sugar.
Moreover, if you use a sugar substitute such as monk fruit, the cake becomes suitable for diabetics. I say this because my diabetic neighbor ordered it for her birthday and was happy it didn’t spike her blood sugar.
The almond flour also helps keep the carbs and blood sugar down, since it’s a naturally low glycemic index food with a glycemic index of under one.
This cake even boasts over 10 grams of protein per serving.
Moreover, the flavor of Kahlua does not overwhelm the cake. Instead, it merges with the chocolate, creating what one of my friends said was the best chocolate cake she’d ever had.
Trending now: Keto Chocolate Bundt Cake.
The secrets to a great chocolate cake
Use coffee or espresso powder
I always add coffee or espresso powder to my chocolate cakes because it intensifies the chocolate flavor. So imagine putting an entire cup of Kahlua coffee liqueur into your chocolate cake. The result is pure chocolate bliss. There really are no words to describe how yummy this cake is.
Use quality cocoa powder & chocolate extract
Some cocoa powders are better than others. I recommend using a premium cocoa powder such as Navitas Organic Cacao Powder or Ghiradelli Premium Baking 100% Cocoa.
Chocolate extract also increases cocoa intensity. So, I always add a chocolate extract such as Organic Chocolate Extract by Flavorganics to my chocolate cakes.
Prep your cake pan properly
Whatever you do, don’t spray your nonstick cake pan with cooking spray because it can leave a film on the nonstick surface. In fact, the film might never come off and your cake could ultimately get stuck in the pan. Baking sprays, on the other hand, don’t leave a residue on cake pans, but they aren’t gluten-free and contain flour that might leave a white residue on your chocolate cake.
So, I recommend brushing the pan with melted butter or shortening and dusting with cocoa to coat the pan.
If you use a springform pan or a nonstick angel food cake pan, I also recommend lining the bottom of the pan with parchment paper so the cake pops out easily. Before flipping the cake, it’s also a good idea to gently run a plastic knife around the edges of the pan and inner cone, if necessary. This won’t damage the pan and will help the cake slide out easily.
You might also like Protein Chocolate-Walnut Cookies.
The ingredients for Chocolate Kahlua Cake
- Almond flour – blanched or super-fine almond flour, not almond meal
- Granulated sweetener of choice – Sugar or a zero-calorie sugar substitute such as monk fruit or erythritol.
- Cocoa powder – unsweetened. Select a premium or organic cocoa powder.
- Baking powder
- Espresso power (optional) – boosts the chocolate flavor even more.
- Butter – unsalted or use salted butter and omit the salt.
- Sour cream
- Kahlua – The combination of coffee liqueur and chocolate is over-the-top yum!
- Vanilla extract
- Chocolate extract (optional) – You won’t regret adding this to the cake, since it too intensifies the chocolate flavor.
- A chocolate bar – for the glaze. For fewer calories, use a sugar-free chocolatebar.
- Heavy cream – for the glaze
How to make Chocolate Kahlua Cake
This is a summary of the steps, so please see the Recipe Card below for the full instructions with measurements.
1. After preheating the oven to 180C/350F, whisk together the dry ingredients. Then mix the wet ingredients in a separate bowl. Next, add the dry ingredients and mix well. Pour into prepared nonstick pan and bake.
2. Remove the baked cake from the oven and allow it to cool for 10 minutes before flipping it.
3. Flip the cake.
4. Let the cake cool for at least an hour before applying the glaze.
How to make chocolate-Kahlua ganache
It doesn’t get much easier than this. To make the chocolate-Kahlua ganache, simply melt your favorite chocolate bar (about 100 grams). Then gently heat some heavy cream and add the chocolate bar. Once it has melted and the ganache has cooled for a few minutes, stir in one tablespoon of Kahlua.
Interested in an even simpler option? This 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.
Or omit the Kahlua from the ganache and just make a chocolate ganache.
Whichever option you select, they all taste heavenly on this chocolate-Kahlua cake.
FAQs about Chocolate Kahlua Cake
- Should I line my cake pan with parchment paper or wax paper? 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.
- Is Chocolate Kahlua Cake keto? No, Kahlua isn’t keto or low-carb, but the rest of this cake is.
- Is there alcohol in cake made with Kahlua? The actual alcohol evaporates when you bake so you won’t get drunk on this cake.
- Is Kahlua gluten-free? Yes, it is.
- How much Kahlua is in each slice? The cake has 12 servings so there’s a little over a tablespoon of Kahlua in each slice.
- Does Kahlua contain dairy (milk or cream)? Kahlua Original does not contain milk, cream or any milk derived ingredients. Some of the special Kahlua flavors do however contain dairy.
- Does the flavor of Kahlua disappear in a chocolate cake? The Kahlua flavor isn’t at all pronounced. Instead, it fuses with the chocolate creating an incredibly delicious chocolate cake.
Also try Black Forest Cake.
How to make the NORWEGIAN FLAG CHOCOLATE-KAHLUA CAKE & other serving ideas
- Berries – Raspberries, strawberries and blueberries all taste great on this cake.
- Whipped cream – I stabilize it when I pipe it.
- Ice cream – Vanilla and butter pecan ice cream taste great on this cake. If you’re watching your calories, you will also find sugarfree versions of these flavors.
- Kahlua – Drizzle some on the cake.
Norwegian Flag Chocolate Kahlua Cake: I used a 9-inch springform pan. After the cake cooled, I covered the top and sides with chocolate ganache. Then, I refrigerated the cake overnight (a few hours should suffice). The next morning I used a ruler to mark the lines for the blue cross. Then I placed the blueberries on either side of the two lines. Next, I added the raspberries, leaving space for the whipped cream. Lastly, I piped stabilized whipped cream with Ateco piping tip #32.
Kitchen equipment to make this cake
- A bundt pan, a 9-inch or 10-inch springform pan or a nonstick angel food cake pan.
- Mix the cake by hand or use a Kitchen Aid Stand Mixer.
- Bake-even cake pan strips (only if you use a springform pan) – These will 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, I explain how to make them below in the Recipe Card.
How to store your Chocolate Kahlua Cake
To store: Store the cake for 1 day covered at room temperature. Otherwise, refrigerate for up to 4 days. I especially recommend using a special cake storage container that clicks shut. Other options include an airtight plastic container or plastic bag.
To freeze: Freeze in a sealed container or bag for up to 3 months. This cake freezes well.
This cake was inspired by my Keto Chocolate Bundt Cake.
DID YOU MAKE THIS CHOCOLATE KAHLUA CAKE RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Chocolate Kahlua Cake Recipe
- 1 10-12 cup bundt pan, or 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 aluminium foil that contains the wet paper towel around your pan. In other words, belt your pan.
- 3 cups Fine, blanched almond flour 296 grams/10.5 oz
- 1¼ cup Granulated sweetener of choice (I use zero-calorie monk fruit) 250 grams/8.8 oz
- 1 cup Cocoa powder (I use Navitas Organic Cocoa Powder) 74 grams/2.6 ounces
- 3 tsp Baking powder 8 grams/0.30 ounces
- ½ tsp Salt 2 grams/0.05 ounces
- ½ tsp Espresso powder (optional), enhances the chocolate flavor.
- 5 Eggs
- ½ cup Unsalted butter, softened 85 grams/3 ounces
- ¾ cup Sour cream 170 grams/6 ounces
- 1 cup Kahlua
- 1 tsp Vanilla extract
- 1 tsp Chocolate extract (optional) enhances the chocolate flavor.
- 1 Chocolate bar of choice (about 100 grams/3.5 ounces) I use 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
- Preheat the oven to 180C/350F.
- Whisk together the dry ingredients.
- Lightly whisk the eggs. Gradually mix in butter, sour cream, Kahlua, vanilla extract and optional chocolate extract.
- Gradually dd the dry ingredients to the wet ingredients and mix.
- Pour batter into a prepared nonstick cake pan, i.e., into a well buttered/greased cake pan dusted with cocoa. Tap the pan a few times on your work surface to remove air bubbles.Tip: If you make this in a 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 USED A BUNDT PAN OR NONSTICK ANGEL FOOD PAN: Remove cake from 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 USED 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
- Gently heat the 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 the 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 Norwegian Flag Cake Pictured Above in Post
- 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.