This recipe for rich, decadent Chocolate Kahlua Cake lets you have a truly sensational cake in record time. We love serving this perfect combo of coffee, Kahlua, and chocolate for birthdays and holidays.
Preheat oven to 350F with rack on lower middle position. Generously grease a Bundt pan.
In a large bowl, whisk together the dry cake mix and dry pudding mix until combined.
In another bowl, stir together the eggs, oil, coffee, and Kahlua until smooth and well combined.
Using a rubber spatula, gently fold wet ingredients with dry ingredients. Fold in the mini chocolate chips. Transfer to greased Bundt pan, evening out the top.
Bake 45 minutes or until toothpick inserted in center comes out with a few tender crumbs attached.
Let cool in pan on wire rack to room temp. Cover and let sit at room temp until ready to drizzle and serve.
To Make Ganache: In a heavy pan, bring heavy whipping cream to a boil over medium heat, and immediately remove from heat. Add the chocolate chips and Kahlua, stirring until smooth and melted. Cool slightly until consistency is thickened but pourable. Drizzle over cake.