I haven’t made it in years, mainly because it makes so much—2 liters. But this year I was ready to make some as gifts and this time provide a recipe for Kahlua cake. Sweet!

I realize not everyone enjoys a White Russian Cocktail or a chocolate martini, so Kahlua cake is the perfect way to enjoy this gift without the alcohol.

Confession though—this is my first time baking this cake with a silky smooth ganache. I have never made ganache, pronounced “guh-nosh”, but it might be my new favorite chocolate creation. And Tom had a slice of this cake for breakfast which is always a good sign. After all, a Bundt cake is just a giant donut, right?

Homemade Kahlua

Ingredients:

• 1 – 12 cup pot of very strong, Chocolate flavored coffee. I use Starbucks mocha coffee
• One shot of strong espresso
• 1 lb light brown sugar (you can use up the 2 lbs., but I prefer a less sweet Kahlua)
• 4-6 T. Vanilla extract
• 1 bottle 190 proof Clear Grain alcohol

Directions:

Bring brewed coffee to a boil in a Dutch oven or large pot. Gradually add the brown sugar and return to a boil stirring constantly. Let cool to room temperature.

When completely cool, add vanilla and alcohol. It’s ready to serve, no need for it to age. But the older it gets the better it is. There is no expiration date.

Pour into bottles of your choice.

Yields 2 liters (Recipe from Cooks.com but I’ve tweaked it enough to call it my own.)

And now for the amazing…

Kahlua Cake

Rather than type out the recipe, I’m sharing the link from Chew Out Loud blog. What a great name for a food blog. I have to give credit where it is due, and this cake is a new favorite. I may be making more Kahlua than usual just to make this dessert all year.

This would be a great addition to your New Year’s celebration, which is only a week away!

Merry Christmas from our table to yours.