Chocolate Kahlua Pound Cake

A rich, moist, flavorful Pound Cake.

This Pound Cake is easy to make and has just a hint of Kahlua added to the Batter and the Ganache to enhance the rich Chocolate flavor.

Sour Cream and a Pudding Dry Mix, aid in keeping this Pound Cake very moist.

A Chocolate Ganache on top of this Pound Cake creates a nice finishing touch.

CHOCOLATE KAHLUA POUND CAKE

Ingredients:

• 1 (15.25 oz.) box Devils Food Cake Mix
• 1 (3.9 oz.) box Chocolate Fudge Instant Pudding Mix
• 1/2 Cup Avocado Oil
• 4 Eggs
• 1 Cup Sour Cream
• 3/4 Cup + 1 Tablespoon Kahlua
• 1 (4 oz.) pkg. Semi Sweet Chocolate Baking Bar
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Preheat oven to 350 degrees.

2. Spray a 9.25 x 5.25 Loaf Pan with non stick baking spray. Set aside.

3. In a large mixing bowl, stir together the dry Cake Mix and the dry Pudding Mix with a fork.

4. Add the Eggs, Sour Cream, 3/4 Cup Kahlua and the Avocado Oil into the bowl. Stir well with a wooden spoon or spatula, incorporating all the ingredients. The Batter will be thick.

5. Pour the Batter in the prepared pan.

6. Place the pan in the preheated oven and bake for 1 hour or until a toothpick inserted in center comes out clean. All ovens cook differently so check the Pound Cake at the 40 minute mark and add time from there if needed. My Pound Cake took 1 hour in my oven.

7. When the Pound Cake is done, remove it from the oven and allow it to cool. Once cooled, transfer the Pound Cake to a cooling rack, set on top of a baking sheet. The Ganache will be added on top of the Pound Cake and so setting the Pound Cake up this way, will allow the Ganache to run down onto the baking sheet beneath the rack.

8. Break up the Chocolate Bar into pieces and put them into a 2 Cup heatproof bowl or measuring cup. Set Aside.

9. In a small saucepan, heat the Heavy Whipping Cream over medium/low heat just until bubbles start to form around the edges. Do not boil the Cream. Immediately pour the Heavy Cream over the Chocolate. Do not stir. Let it sit for 2 minutes then stir 1 Tablespoon of Kahlua into the Chocolate mixture. Stir until well combined and the Ganache becomes smooth.

10. Allow the Ganache to cool slightly, if you put it on top of the Pound Cake while it is too warm, it will just slide off. You do want it to drip down the sides a bit, but just make sure it isn’t going to run off completely. You can test a spoonful to see if it is cool enough, and how well it stays on the Pound Cake. Use a spoon and evenly drizzle the Ganache over the entire top of the Pound Cake, let it slightly run down the sides as you see here.

11.  Allow the Ganache to set and cool on the Cake before serving. I usually slice the Pound Cake in about 1 & 1/2 inch or 2 inch thick slices, then serve with a dollop of Whipped Cream or a scoop of vanilla bean ice cream. I store leftover Pound Cake in a covered cake dome.

Recipe by: Hot Dish Homemaker