I’ve had this Chocolate Chip Kahula Cake recipe for nearly 10 years now. In my previous career as a Personal Trainer, part of my job was to run the 50+ group. This group mostly consisted of sweet older ladies who would spend hours hanging out in our locker room lounge just chatting away with each other. Once every few months or so, we’d host a pot luck luncheon for them and one particular lady always brought this cake. It was her signature cake. I finally was able to convince her to share her recipe and now I’m sharing it with you. Her version didn’t have the ganache on top. That’s my new spin on the cake. Enjoy!
1 box of Duncan Hines Devils Food Cake Mix
1/2 c. Kahlua
1 pint (16 oz) sour cream
1/4 c. oil
1 pkg. French Vanilla Pudding Mix
12 oz. milk chocolate chips
1/3 c. chopped pecans, plus extra for topping
8 oz. semi-sweet or bittersweet chocolate chips (a really good kind!)
3/4 c. heavy whipping cream
2 T. unsalted butter
2 tsp. coffee (I used a dark roast)
1 tsp. vanilla
1 tsp. Kahlua
Preheat oven to 350F.
Mix all of the ingredients together.
Bake for 55-60 minutes. Test around 45 minutes to check for doneness.
Let cake cool for 10 minutes before turning out of pan.
Once cake is cool, pour on ganache.
Place the chocolate chips in a medium-sized heatproof bowl.
Heat the cream and butter in a small saucepan over medium heat.
Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
Stir gently with a spoon or whisk until smooth. (NOTE: be careful that you do not incorporate air into the ganache).
Add Coffee & Kahlua.
Gently stir to combine.
Let cool a bit before pouring over cake.
Top with chopped pecans.