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Kahlua Chocolate Cakes

Kahlua Chocolate Cakes


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Ingredients

Cakes

  • 1 1/4 cups flour
  • 2/3 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1/2 cup milk, at room temperature
  • 1/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup oil
  • 2 tsp vanilla extract
  • 2 tsp instant espresso
  • 1/2 cup boiling water

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 1 1/2 Tbsp Kahlua
  • 1 Tbsp milk
  • 1 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F and spray a mini bundt pan generously with nonstick spray.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, egg, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in until smooth.
  3. Spoon batter into a pastry bag fitted with a large round tip and fill each cavity 2/3 full. Smooth batter with an offset spatula and tap pan sharply to reduce air bubbles. Bake for 18 to 20 minutes, until cakes spring back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool cakes in pan on a wire rack for 10 minutes before inverting onto rack to cool completely.
  4. For the glaze, whisk together melted butter, salt, Kahlua, milk, and powdered sugar in a medium bowl until smooth. Set rack with cooled cakes over a piece of waxed paper. Dip cake tops into glaze and let glaze set before serving.
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