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.
This is the ultimate chocolate lovers dessert but if you love chocolate cakes, don’t miss my keto chocolate bundt cake.
The BEST Chocolate Kahlua Cake
If you’re looking for the best chocolate Kahlua cake recipe, you’ve come to the right place.
There are so many chocolate Kahlua cake recipes out there, but none of them come close to the rich texture and dark chocolate flavor of this cake. In fact, many of the recipes aren’t even homemade and use cake mixes.
This recipe is unique, since Kahlua fuses with premium cocoa and delicious almond flour, in a very moist, chocolatey cake that is otherwise sugar-free and keto. The cake is indeed nutritious with over 10 grams of protein per serving. Moreover, the flavor of Kahlua does not overwhelm the cake. Instead, it merges with the chocolate, creating the best dark chocolate cake I’ve ever had.
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.
Readers also love my Keto Orange Angel Food Cake.
The ingredients for Chocolate Kahlua Cake
- Almond flour – blanched or super-fine almond flour, not almond meal
- Monk fruit or your preferred sweetener – I use Lakanto’s 0-calorie monk fruit, a natural sugar replacement that will not give your cake a funny flavor.
- Cocoa powder – unsweetened. I make this cake with Navitas Organic Cacao Powder or with Ghiradelli Premium Baking 100% Cocoa.
- Baking powder
- Espresso power (optional) – boosts the chocolate flavor.
- Butter – use unsalted butter. If you only have salted butter, omit the salt from the recipe.
- 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.
- Sugar-free chocolate bar – for the glaze
- Milk of choice or 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.
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 glaze
It doesn’t get much easier than this. To make the chocolate-Kahlua glaze, simply melt a sugar-free chocolate bar of choice. Then pour in some Kahlua and milk or cream and blend.
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 glaze and just make a chocolate glaze.
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.
- 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 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 these Keto Chocolate-Walnut Cookies.
What to serve with Chocolate Kahlua Cake
- Berries – my favorite. Raspberries taste great on this cake.
- Ice cream – There are quite a few sugar-free ice cream brands on the market. I love serving butter pecan ice cream from Enlightened’s keto collection (1 gram net carbs per serving) with my desserts.
- Whipped cream
- Kahlua – drizzle some on the cake.
Kitchen equipment to make this cake
- A bundt pan, 9-inch springform pan or a nonstick angel food cake pan.
- Mix the cake by hand or use a Kitchen Aid Stand Mixer.
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.
Chocolate Kahlua Cake Recipe
- 1 10-12 cup bundt pan, or 9-inch springform pan, or nonstick angel food cake pan
- 3 cups Fine, blanched almond flour
- 1 1/4 cup Sweetener I use monk fruit.
- 1 cup Cocoa powder I use Navitas Organic Cacao Powder or Ghiradelli Premium Baking 100% Cocoa.
- 3 tsp Baking powder
- 1/2 tsp Salt
- 1/2 tsp Espresso powder (optional) enhances the chocolate flavor; I use Instant Espresso Powder by Medaglia d’Oro.
- 1/2 cup Butter unsalted
- 5 Eggs
- 3/4 cup Sour cream
- 1 cup Kahlua
- 1 tsp Vanilla extract
- 1 tsp Chocolate extract (optional) enhances the chocolate flavor; I use Organic Chocolate Extract by Flavorganics.
- 1 Chocolate bar of choice I used a Lily's Stevia-Sweetened Creamy Milk Chocolate bar and added 1/2 Tbsp of cocoa powder. You could also use a dark chocolate bar.
- 4 Tbsp Milk of choice I used regular nonfat milk.
- 2 Tbsp Kahlua
- Preheat the oven to 180C/350F.
- Whisk together the dry ingredients.
- Mix the wet ingredients.
- Slowly add the dry ingredients to the wet ingredients and mix well.
- 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.
- 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). If you overbake it, you will dry out the cake.
- 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.
- Microwave chocolate bar a few seconds to melt it.
- Stir in milk and Kahlua.
- Adjust the milk and Kahlua until you get the right flavor. If necessary, add a little cocoa powder (I used a milk chocolate bar and darkened the chocolate by adding 1/2 Tbsp cocoa powder).