Kahlua cake: not for the teetotaler

I'm back with a doozy!

Although the circumstances for which this cake was made was unfortunate--the leaving of one of my co-workers--we more than adequately celebrated her moving on to bigger-and-better things with a meal out to a favorite lab lunch destination and this chocolate-y liqueur-soaked cake with some vanilla bean ice cream.

This, my friends, is the Kahlua Cake.

The moistest cake-mix-doctoring you will ever lay a fork on. Soaked with a liquored-up glaze while the cake is still warm from the oven. Then covered with a boozy dark chocolate "ganache" icing that just floods over and puddles the cake.

(You might have to card guests before serving this cake. My co-workers gave me grief over serving this to a summer student in our lab because you can really taste the alcohol in the icing.)

Serve with ice cream (especially vanilla bean ice cream, yum). There really is not that much more to say. Make it soon.


Kahlua Cake (adapted from David W.)

Ingredients:
CAKE:
1 package moist yellow cake mix
1 big package instant chocolate pudding mix (5.9 oz)
4 large eggs
1/2 cup granulated sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee flavored liqueur (e.g. Kahlua)
3/4 cup water

GLAZE:
1/4 cup coffee flavored liqueur
1/4 cup powdered sugar
1/4 cup butter

GANACHE ICING:
1/4 cup coffee flavored liqueur
1/4 cup butter
1/4 cup powdered sugar (more if needed)
1 oz. unsweetened chocolate

Directions:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan (at least 10 inch).

In a large bowl, combine all the ingredients listed above for the cake. Beat with electric mixer or vigorously by hand for 2 minutes. Pour batter into prepared pan.

Bake 40-50 minutes or until toothpick inserted into cake comes out clean.

Make the glaze by combining the liqueur, powdered sugar, and butter in a saucepan over medium heat until just combined and liquidy. While the cake is still warm and in the pan, poke it all over with a toothpick and pour/brush the glaze over the top of the cake. Let the cake sit and soak for at least an hour. Then loosen the edges of the cake with a plastic knife and overturn the cake onto your serving platter.

Finally, make the icing. Combine the last four ingredients in a saucepan over medium heat until melted and combined. You can add more butter or sugar or liqueur to taste and for thickness. The icing does set up after it cools. Once the icing starts to thicken, take off the heat and pour onto the cake.

Serve and enjoy! (Don't drive afterward if you're a lightweight!)