This Kahlúa Coffee Poke Cake is super moist cake infused with a luscious coffee and chocolate liqueur mixture. It’s a chocolate and coffee lovers dream!
This is one of the original recipes I posted here on the blog, back in February of 2009. It was served at my friend Heather’s baby shower and I immediately asked for the recipe. Turned out it was so easy that it became my go to brunch dessert for years. But along came so many other recipes to try, it was forgotten about.
Sister Jen hosted her annual Mother’s Day brunch for me, my mom, and her MIL…my only requirement is always to bring dessert and a big appetite. I obliged on both counts. And I pulled this out of the arsenal.
It was just as great as I had remembered. The icing sinks into all the holes and creates a rich, moist, and coffee flavored chocolate cake. Seriously amazing.
Honestly, it’s like the original “poke” cake before I knew what a poke cake was!
- • 1 package (15.25 ounce) dark chocolate cake mix
- • 1 package (4 ounce) instant chocolate pudding
- • 1 cup vegetable oil
- • 4 large eggs
- • 3/4 cup brewed coffee, cooled
- • 1/4 cup crème de cocoa
- • 1/3 cup Kahlúa
- • 1 cup powdered sugar
- • 1 tablespoon brewed coffee
- • 2 tablespoons Kahlúa
- • 2 tablespoons crème de cocoa
- Preheat oven to 350 degrees F. Coat a bundt pan with nonstick cooking spray.
- Combine all the ingredients for the cake in a large bowl; whisk together until fully incorporated and smooth. Pour into the bundt pan and bake 45 minutes or until a toothpick inserted comes out clean.
- Let cool slightly; invert from pan onto a serving plate.
- Prepare the icing by combining all the ingredients until smooth. With a skewer, punch holes throughout the cake and pour the icing over the cake while it is still warm.
- Cut into slices and serve with whipped cream and strawberries, if desired.