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This Kahlua Chocolate Poke Cake is an incredibly moist Kahlua chocolate cake made from scratch that is soaked in more chocolate and Kahlua! It’s topped with fresh Kahlua whipped cream and is truly an indulgent treat!
Kahlua Chocolate Poke Cake Recipe
If you are a lover of Kahlua, then there’s no doubt that you will love this cake. It was a major hit in our home with friends and family. Between all the chocolate, Kahlua and such a moist chocolate cake, it’s heaven in a pan!
Not to mention that the homemade chocolate cake used for the base is not only moist and amazing itself, it’s also incredibly easy to put together. The whole dessert comes together quite quickly and easily for such a tasty cake.
To get started with the Kahlua Chocolate Poke Cake, you’ll combine the dry ingredients and wet ingredients (minus the water) separately. Included in the wet ingredients is a whole half cup of Kahlua! Lots of Kahlua flavor in here! Combine them all together, then add the water. Don’t be alarmed when you see that the batter is very thin. It’s supposed to be. This is one majorly moist cake, which means there’s a lot of moisture and liquid that goes into it.
Another thing to not be alarmed by is the low baking temperature. It’s not an error. The cake bakes at 300 degrees. It’s a slow bake cake that’s worth every second of waiting. It’s also the base of my very favorite Homemade Moist Chocolate Cupcakes, which are always a hit.
After the cake has baked, poke it all over with holes. I like to use a knife sharpening rod, but something similar would work as well. Common alternatives are thick straws or the handle of a wooden spoon.
Heat the sweetened condensed milk and another half cup of Kahlua and pour the mixture over the chocolate chips. The heat from the mixture will melt the chocolate and then it’s all poured over the cake.
Allow the mixture to seep into the holes in the cake, using a spatula to spread it around, if needed.
Next you’ll want to allow the cake to cool completely in the fridge. Once it’s ready, you’ll add the whipped cream on top. It’s a lightly Kahlua flavored whipped cream that compliments the richness of the cake perfectly. Be sure to use the full amount of powdered sugar, as that is what adds stability to the whipped cream.
This Kahlua Chocolate Poke Cake is finished off with some mini chocolate chips and a drizzle of chocolate sauce. A simple cake in presentation, but totally over-the-top in flavor! Loads of chocolate, loads of Kahlua and moist and delicious for days! It’s a wonderful cake to eat on a random Tuesday night or take to a potluck to share with friends. Just depends on how generous you’re feeling. 😉
You might also like:
Baileys Chocolate Poke Cake
Kahlua Coffee Chocolate Layer Cake
Kahlua Coffee Brownie Cheesecake
Kahlua Ice Cream Pie
Kahlua Coffee Cake
Homemade Kahlua
Kahlua Chocolate Poke Cake
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12-15 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Kahlua Chocolate Poke Cake is an incredibly rich, moist Kahlua chocolate cake made from-scratch that is soaked in more chocolate and Kahlua! It’s topped with Kahlua whipped cream!
Ingredients
KAHLUA CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) Kahlua Liqueur, divided
- 1 tsp vanilla
- 3/4 cup (180ml) boiling water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
WHIPPED CREAM TOPPING
- 2 cups (480) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 2 tbsp (30ml) Kahlua Liqueur, optional
- 1/2 tsp vanilla extract
ADDITIONAL
- Mini chocolate chips
- Chocolate sauce
Instructions
1. Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil, 1/2 cup of Kahlua and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well and being careful of splashing.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. Add the sweetened condensed milk and remaining 1/2 cup of Kahlua to a microwave safe measuring cup. Heat heat the condensed milk and Kahlua until they begin to boil, then pour over the chocolate chips.
9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
10. Set the cake in the fridge to cool and soak.
11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 632
- Sugar: 57.2 g
- Sodium: 375.4 mg
- Fat: 32.5 g
- Carbohydrates: 75.5 g
- Protein: 8.1 g
- Cholesterol: 69.4 mg
Categories
Enjoy!
I made this cake for a pre wedding party. It was a huge hit! So good! I made my own chocolate sauce for the drizzle for finishing touch. Everyone loved it! Thanks so much for the recipe. I will definitely make this again!
I’m so glad it was a hit!
Have you ever done a gluten free version of this cake?? My brother and I wanna make it and he cannot have gluten, just wondering if you have any advice on how to substitute and If i only need to substitute gf baking flour for the flour portion
I haven’t, I’m sorry. I don’t know a whole lot about gluten free baking, so I’d hesitate to advise.
I haven’t made this cake yet, but I am having a little trouble with step eight. The directions say to put milk and “cream” in microwave safe measuring cup. What cream? Should it be sweetened condensed milk and “Kailua? ” then pour over chocolate chips. Just want to make sure I’m not missing here! Congratulations also on your up coming new addition. I’m sure all of you will enjoy your precious little girl.
Sorry, it should say milk and kahlua. I’ve updated it.
And thank you so much!
If I wanted to make this smaller (such as a smaller round or 6×6 square) would I halve the recipe, or do some things like eggs etc have to stay in certain amounts? Thanks so much, VERY excited to make this!
I haven’t made this cake in that size, but I would think you should be able to cut it in half. I just think an 8 x 8 or 9 x 9 would fit that amount of batter better.
Can I make this cake a couple of days ahead and leave it in the refrigerator (as opposed to the freezer like someone else asked) or will it dry out? And can I make the whipped cream in advance (2 days) or does that need to be made closer to serving? Thanks!
Yes, the whole thing could be made a couple days in advance and stored in the fridge. I would just cover it well.
This cake was amazing!! I got rave reviews about it. My husband could not stop eating it
Awesome! Glad to hear it!
This is the absolute best cake I’ve ever eaten!!! A tall glass of cold milk and a big piece of this cake… total bliss!
I’m so glad you enjoyed it!
I think this turned out great.
I forgot to add the 3/4 cup of boiling water. I was in a rush and wasn’t paying close enough attention. Anyways, the cake still came out good. It was more of a thick gooey brownie consistency.
I used a fork to make holes for the sauce. I don’t think I did the best job at that either lol. However, it’s going to be smothered in homemade whip cream, so who cares.
Thanks for the recipe!
I LIUUUUURVE this cake!! And it’s so easy even my partner can make it. I requested this for my birthday this year as I hate having to make my own cakes!! It’s deelish! My mum who doesn’t really like cake even likes it and I gave some leftover to my work mate and her partner and they raves about it👌
So glad to hear that! Thanks Kelsie!
Is this safe for kids to eat? I ask due to the alcohol content.
There’s debate as to whether the alcohol cooks out or not. I’d say that’s a personal decision, but I probably wouldn’t give it to my kids.
This cake looks delicious! I want to make this for Superbowl and I have a lot of food to prepare. Is it possible to make the cake part of this a few days prior and then make the whipped topping later (e.g., the morning of the party)? If I do make the cake a few days prior, can I freeze it? Thank you
Yes, that should be fine to make ahead and freeze.
Do you recommend using eagle brand condensed milk for this cake as well?
That’s the brand I typically use and like.
Hello! I am making this tomorrow. Would you recommend leaving it in the pan and serving it that way, or do I take it out at some point? Looks SO delicious! 🙂
I would serve in the pan. I hope you enjoy it!
Hi Lindsay, under the Ingredients list, one of your ingredient call-out this “1 cup (240ml) Kahlua Liqueur, divided”, what does divided means? What do I need to do? Thanks James.
It means that you don’t use all at once. ½ is added to cake before baking and the other ½ added after baking with the chocolate chips.
This cake should be named Heaven. So rich and wonderful to eat. I will eagerly make this today. I applaud you…literally.
Thanks Kathy! I hope you enjoy it!
OMG I think I just found my soulmate. ♥♥♥ This cake WILL be made in my kitchen soon. You are an incredible woman to grace us with this!! Thank you!
Thanks Caron! I hope you love it!
This cake is sooooo good.
Thanks Estelle!