• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Kahlua’s Arroz con Leche Bundt Cake

    Great on its own, or a perfect accompaniment to the Arroz con Leche Martini!


    Ingredients
    2 1/2
    cups
    all purpose flour
    1 1/2
    teaspoons
    baking powder
    1/4
    teaspoon
    salt
    1 1/4
    vegetable oil
    1 1/4
    cups
    sugar
    3
    large eggs at room temperature
    1
    cup
    sweetened condensed milk
    1/3
    milk
    1-2
    tablespoon
    brewed coffee
    1
    tablespoon
    vanilla extract
    Ganache
    2 1/2
    cups
    dark chocolate (chopped)
    1-2
    tablespoon
    Kahlua
    1 1/2
    cups
    heavy cream
    Directions
    Preheat oven to 375. Grease a bundt pan. In a large bowl, sift together flour, baking powder, and salt. Set aside.
    In a large bowl, mix oil and sugar. Add the eggs one at a time, beating after each addition. Add the sweetened condensed milk, the milk, coffee and vanilla. Add the dry ingredients and mix well. Bake for 45 minutes or until a cake tester comes out with moist crumbs attached. Let cool for 20 minutes. Remove from pan before icing.
    Chop chocolate and place in a bowl and add Kahlua. Scald heavy cream in a medium saucepan over medium heat. This essentially means bring to high simmer around the edges of the pan, without boiling. Pour heavy cream over chocolate/Kahlua and allow to sit for 30 seconds. Using a whisk, begin to stir mixture until smooth and chocolate syrup like. Drizzle over cake. Additional can be stored for up to two weeks in the fridge.

    The base number of servings for this recipe is 1
    OK

    Categories 

    CakePies

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