Chocolate Kahlua Bundt Cake is a rich chocolate cake with a hint of Kahlua coffee liqueur and studded with chocolate chips. It's an exceptionally moist cake that's easy to make and sure to please!Adapted from King Arthur Flour
Preheat the oven to 350°F. Spray a 10- to 12-cup bundt pan with baking spray. Make sure you get all the nooks and crannies.
Sift any lumps out of the flour and the cocoa powder.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl until well combined.
In the bowl of a stand mixer or a large bowl (if using a hand mixer), beat together the eggs and the sour cream until combined. Add the canola oil, Kahlua, and vanilla and blend well. Add flour mixture and mix on low speed until it’s just combined. Fold in the chocolate chips by hand.
Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean. For my oven, that’s around the 50-minute mark. I suggest you start checking at 45 minutes, and watch closely if you have to go up to an hour.
Let the cake cool 15 to 20 minutes in the pan in the pan, then invert and transfer to a wire cooling rack. Allow to cool completely.
Dust with powdered sugar, then serve and enjoy.
If you’d like a mini bundt cake, just divide all the ingredients in half and bake in a small 6-cup bundt pan for 30 to 40 minutes.