The Chocolate Fallen Bundt Cake
A rich, chocolate-infused Bundt cake with cream cheese and Kahlua, perfect for dessert lovers seeking a moist, decadent treat suitable for gatherings or special occasions.
Ingredients
Instructions
- Beat the cream cheese until smooth.
- Add sour cream, Kahlua, and eggs; mix well.
- Add the cake mix and pudding mix; fold in.
- Fold in chocolate chips.
- Pour the mixture into a Joy-sprayed Bundt cake pan.
- Bake at 325°F for 1 hour and 5 minutes.
- Cool for 5 minutes before inverting.
Tips & Substitutions
For a richer flavor, consider substituting the Kahlua with coffee liqueur or espresso. Ensure the cream cheese is at room temperature for easy blending. If you don't have chocolate cake mix, a homemade chocolate cake recipe can work as a substitute. For a twist, adding a pinch of sea salt enhances the chocolate flavor beautifully.
Serving Suggestions
Serve this Chocolate Fallen Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with fresh berries for a touch of acidity. For an impressive dessert spread, consider including slices of Apple Raisin Nut Cake and Butterscotch Nut Cookies alongside it.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds to enjoy it slightly warm and gooey.
Nutrition & Diet Analysis (per serving)
Each serving of The Chocolate Fallen Bundt Cake contains roughly 231 calories, with 6g protein, 30g carbohydrates, and 11g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just be sure to cool it completely before storing it in an airtight container. The flavors will deepen overnight, making it even more delicious when served the next day.
What can I use instead of Kahlua?
If you prefer an alcohol-free version, you can substitute Kahlua with a mix of brewed coffee and a little vanilla extract for a similar flavor profile. Alternatively, chocolate syrup can also be used for sweetness without the alcohol.
How do I prevent the cake from sticking to the pan?
To prevent sticking, ensure you thoroughly spray the Bundt pan with a non-stick spray or use a homemade pan release mixture of equal parts flour, vegetable oil, and shortening. This will help the cake release easily after baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).