I made this cake this week.
You can add frosting, too.
There are a few steps to the recipe, but the end result is worth the extra effort.
Try it. You'll like it.
Kahlua Pound Cake:
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/4 cup light corn syrup
1/4 cup coffee-flavored liqueur
1/4 cup water
3/4 cup milk
1 tbsp unsalted butter, softened
2 1/2 cups sugar
6 large eggs, at room temperature
4 cups unsifted all-purpose flour
1/4 tsp baking soda
4 oz semisweet chocolate
4 tbsp unsalted butter
2 tbsp heavy cream
2 tbsp coffee-flavored liqueur
1. Make fudge: In saucepan, over low heat, mix ingredients. Heat to boiling over medium heat, stirring. Cool.
2. Preheat oven to 300 degrees. Grease and flour 10 in. tube pan.
3. Make cake: In small glass measure, mix milk and vanilla. In large bowl of electric mixer, at high speed, beat butter and sugar 3 minutes or until fluffy. Beat in eggs, one at a time. Add flour (in fourths) alternately with milk mixture (in thirds), beginning and ending with flour. Spoon one third of batter (about 2 1/2 cups) into medium bowl. Stir baking soda into fudge; stri into batter in medium bowl. Pour half of remaining plain batter into tube pan. Top with fudge batter; add remaining plain batter. Bake 1 hour and 40 minutes or utnil tester insesrted in cake comes out clean. Cool cake in pan on wire rack 15 minutes; invert onto rack.
4. Make glaze: In food processor, chop chocolate. In saucepan, heat butter, cream and liqueur to boiling. With motor running, pour into chocolate; process until chocolate melts and mixture is smooth. Cool completely; drizzle over cake.
Makes 20 servings.
Notes: I baked this in a bundt pan and it turned out fine. Also, when making the glaze, I chopped the chocolate with a knife and poured the chocolate into the saucepan of cream and liqueur. I was too lazy to take out my food processor.