Khalua Bundt Cakes

Ingredients: Makes 14 Mini Bundt Cakes 

* 2cups All Purpose Flour 

* 1 + 3/4cup Granulated Sugar 

* 3/4cup Cocoa Powder 

* 1+ 1/4tsp Baking Powder 

* 1+ 1/4tsp Baking Soda 

* 1tsp Salt

* 2 Eggs at room temperature

* 1cup Milk 

* 1/2cup Oil

* 2tsp Vanilla Extract 

* 1/2cup Coffee, fresh brewed (hot)

* 1/2cup Khalua 

For the Khalua Drizzle:

* 1cup Confectioners Sugar 

* 1tsp Vanilla Extract 

* 3-4tbsp Khalua Liquore 

Directions:

1. Preheat oven to 350degrees F. Grease 12 mini bundt cake molds, and dust with some flour. Set aside. 

2. Sift the flour and cocoa powder into a bowl. Add in the sugar, baking powder and baking soda, and salt. Whisk to combine. 

3. Combine eggs, milk, oil and vanilla in a bowl and whisk to combine. Add the dry ingredients to the wet in two batches, whisking on low-medium speed until combined. 

4. Heat the coffee until quite hot, and add in the khalua and mix well. Add to the batter whisking on low, until combined. 

5. Fill the molds 3/4full. Bake at 350 degrees for 25-27 minutes. 

6. Once cooled for 10-15 minutes, invert the cakes onto a wire rack to cool fully. 

7. To make the kahlua drizzle, combine the confectioners sugar, vanilla and khalua in a bowl, and whisk until smooth. 

8. Drizzle over the cakes once they have cooled completely. Leave to rest and serve. 

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