If you adore the rich pairing of chocolate and coffee liqueur, this dessert is a dream come true. These indulgent cakes are warm, gooey, and bursting with deep chocolate flavor, elevated by the subtle yet irresistible aroma of Kahlua. The glossy chocolate sauce alone is worth making — smooth, thick, and dangerously addictive. Served with a scoop of ice cream and a drizzle of sauce, this treat transforms an ordinary day into something extraordinary. While it looks like a dessert for special occasions, it’s simple enough to enjoy any time you want to spoil yourself.
YIELD
6 servings
PREP TIME
20 Min
COOK TIME
20 Min
METHOD
Bake
Ingredients for Kahlua Chocolate Cakes
Kahlua Chocolate Sauce:
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3/4 cup (180 ml) brewed coffee
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1/2 cup (120 ml) Kahlua
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1/4 cup (50 g) sugar
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1 cup (175 g) semi-sweet chocolate chips
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2 Tbsp (30 ml) milk
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2 Tbsp (16 g) cornstarch
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2 Tbsp (30 ml) water
Cakes:
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1/2 cup (115 g) butter, divided
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8 oz (225 g) unsweetened baking chocolate
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1 1/3 cups (270 g) packed light brown sugar
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3 eggs
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1/2 cup (120 ml) Kahlua
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3/4 cup (90 g) flour
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1/2 tsp (3 g) salt
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1 cup (175 g) semi-sweet chocolate chips
Cake Topping:
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3 Tbsp (45 ml) Kahlua
Ice Cream:
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3 cups (720 ml) total vanilla, coffee, or chocolate ice cream, divided
Equipment:
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1 large muffin tin for 6 large muffins
How to Make Kahlua Chocolate Cakes
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Prepare the Sauce: In a saucepan, combine coffee, sugar, Kahlua, and milk. Bring to a boil over medium heat, stirring constantly.
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Stir in the chocolate chips, reduce heat to medium, and continue stirring until melted and smooth. In a small bowl, mix cornstarch with water until dissolved, then add to the saucepan. Stir until the sauce thickens to a syrup-like consistency.
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Remove from heat, pour into a bowl, cover with plastic wrap, and set aside.
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Preheat the oven to 350°F (175°C). Grease and lightly flour the muffin tin.
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Melt 2 tablespoons (28 g) of butter with the baking chocolate in a saucepan over medium heat, stirring constantly until smooth. Remove from heat.
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In a mixing bowl, beat the remaining softened butter with the brown sugar and Kahlua until smooth. Set aside.
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In a separate bowl, beat the eggs. Add them gradually to the melted chocolate mixture, mixing until fully incorporated.
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Stir in the Kahlua-butter mixture.
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Combine flour and salt, then mix into the batter until just blended.
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Fold in the chocolate chips.
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Fill each muffin tin about three-quarters full with the batter.
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Bake for 10–15 minutes, testing with a toothpick — the center should remain moist and slightly gooey with crumbs clinging to the pick.
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The cakes are ready when the exterior is set, but the center is soft. Let cool in the pan for 5 minutes.
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Run a knife around the edges to loosen, then invert the cakes onto a serving platter. Drizzle the 3 tablespoons (45 ml) of Kahlua over the warm cakes. For each serving, spoon a little sauce onto a plate, place a cake on top, add a scoop of ice cream, and drizzle with more sauce. Garnish with whipped cream, chopped nuts, or shaved chocolate if desired.
Conclusion:
These Kahlua Chocolate Cakes are the ultimate indulgence for anyone who craves the richness of chocolate with a hint of coffee liqueur sophistication. The combination of molten center, luscious sauce, and creamy ice cream makes every bite a heavenly experience. Whether you’re planning a romantic dinner, a dinner party finale, or simply a treat-yourself moment, this recipe will wow every single time.
