DRAKAHLUA: Kahlua Cake with Chocolate and Blood Orange Ganache




1 box chocolate cake mix – I like Betty Crocker Super Moist Chocolate Fudge

3 eggs

½ pint sour cream

1 small box of instant chocolate pudding mix – Jell-O or other brand

1/3 cup vegetable oil

2/3 cup Kahlua – or more, live a little

½ bag white chocolate chips – Ghirardelli is my favorite

½ bag semisweet chocolate chips – again, Ghirardelli 

3 large blood oranges – squeezed and zested

1 cup heavy whipping cream

8 oz dark chocolate chips or chocolate wafers (for the ganache)


For the cake:

  1. Preheat oven to 350°.
  2. Combine the first 8 ingredients in a large bowl. Mix well.
  3. Add 1 tsp of orange zest.
  4. Place batter into a greased bundt cake pan.
  5. Bake for 45-50 minutes or until an inserted toothpick comes out clean.
  6. Cool completely.

While cake is baking, make the ganache

For the ganache:

  1. In a small saucepan, simmer the heavy cream over medium-high heat, stirring constantly.
  2. Add 2-3 tablespoons of the orange juice and 1 tsp of the orange zest to the cream. Mix well.
  3. Place the chocolate chips or wafers into a heat-proof bowl.
  4. Once cream is hot, pour over the chocolate and whisk until mixture is smooth and creamy.
  5. Let the ganache cool slightly, then pour over the cake.

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