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Pastel de chocolate con Kahlua (chocolate Kahlua cake) recipe

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Chocolate and coffee have always been considered a match made in heaven. Nothing clarifies the perfection of this union more than a quick and easy pastel de chocolate con Kahlúa. With full-bodied chocolate flavor accented by robust coffee undertones, no one will guess it came from a box. Simple to prepare and elegant in its presentation, pastel de chocolate con Kahlúa will surely become an indispensible addition to any smart chef’s repertoire.

Pastel de chocolate con Kahlua

1 Devil’s Food box cake mix
4 eggs, slightly beaten
½ cup oil
1¼ cup café de olla
¼ cup Kahlúa liqueur

1 (3 oz) pkg chocolate pudding mix
1½ cups whole milk
8 oz dark chocolate, melted
3 Tb Kahlúa liqueur

powdered sugar for dusting

Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray and set aside. Combine cake mix, eggs, oil, café de olla, and Kahlúa in a large bowl or stand mixer and mix until well combined, about 2 minutes. Pour into prepared pan and bake until cake is firm and begins to just barely come away from the sides of the pan, approximately 45 to 55 minutes. Set aside to cool.

In a separate bowl, whisk together instant pudding mix and milk until smooth. Fold in melted chocolate and Kahlúa. Refrigerate to allow pudding to set up.

Once cake is cooled, slice into 3 equal horizontal layers. Spread chocolate pudding filling between layers and dust with powdered sugar. Keep refrigerated and allow it to come to room temperature before serving. Yield: 12 portions

Pastel de chocolate con Kahlua in Chicago:

Preparation of the pastel de chocolate con Kahlúa can be easily accomplished as the main ingredients are readily available throughout the Chicagoland area. A great suggestion to simplify your shopping is to go to a larger chain store such as Food 4 Less, which also specializes in Hispanic products. In this way you will be able to buy the Kahlúa liqueur, dark chocolate, and canela (Mexican cinnamon for making the café de olla) all in the same place.

More from the Chicago Mexican Food Examiner:

Horchata
Chilaquiles Rojos
Esquites
Almendrado de Pollo
Bisteces a la Mexicana
Enfrijoladas
Caldo de Res
Guisado de Lengua en Salsa Roja
Picaditas
Molletes
Salsa Fresca de Tomatillo con Aguacate
Rollitos de Jamón
Tostadas de Tinga de Pollo
Arroz Verde
Tacos de Papa

More from the Chicago Mexican Food Examiner:

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