Description
Indulge in the decadence of Red Velvet Bundt Cake w/Kahlua Ganache, a show-stopping dessert that combines the classic velvety richness of red velvet cake with a luscious Kahlua-infused chocolate ganache. This stunning cake is perfect for celebrations, whether it’s Valentine’s Day, anniversaries, or just a sweet treat to impress your guests. With its vibrant red hue and creamy topping, it not only tantalizes the taste buds but also makes for an eye-catching centerpiece. Easy to make and versatile in toppings, this cake will leave everyone asking for more!
Ingredients
Scale
- 1¼ cups vegetable oil
- 1 cup buttermilk
- 2 eggs
- 2 tbsp red food color
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- 9 ounces dark chocolate (finely chopped)
- 1 cup heavy cream
- Kahlua liqueur
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, mix together vegetable oil, buttermilk, eggs, red food color, vanilla extract, and vinegar until smooth.
- In another bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Gradually combine with the wet mixture until fully blended.
- Pour batter into the prepared bundt pan and bake for about 60 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a rack.
- For the ganache, heat heavy cream until simmering. Remove from heat and stir in chopped chocolate until melted. Add butter and Kahlua; mix until smooth.
- Drizzle ganache over cooled cake and garnish with coconut and sprinkles.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg