The recipe I am going to post here is the version I made. The flavor can be changed just by changing the alcohol. The original recipe called for whiskey.
Chocolate Kahlua Bundt Cake
1 Cup unsweetened cocoa powder (not Dutch process), plus 3 Tb for dusting.
1 1/2 Cups brewed coffee
1/2 Cup kahlua
2 sticks butter, cut into cubes
2 Cups sugar
2 Cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla
Grease a 10 inch Bundt pan then dust with 3 Tb cocoa knock out excess.
Heat oven to 325 degrees F.
Heat coffee, kahlua, butter and the 1 Cup cocoa in a saucepan over moderate heat, whisking until butter has melted.
Remove from heat and add sugar and whisk until dissolved, about 1 minute.
Transfer to a large bowl and allow to cool for about 5 minutes.
While mixture cools whisk together flour, baking soda and salt in a small bowl.
In another bowl whisk together eggs and vanilla.
Whisk eggs into chocolate mixture.
Whisk flour into chocolate mixture.
Pour into pan and bake 40 to 45 minutes. (batter will be very thin)
Bake until a skewer comes out clean.
Cool in pan on a rack for 2 hours.
This cake improves in flavor if made at least 1 day in advance. Keep in cake keeper or wrap in plastic. (I did not see this until I started making the cake and I served it the same day and it was very good have not had a slice today but if it gets better it is going to be a favorite in this house!
Dust with powdered sugar and serve with sweetened whipped cream if desired.
I can't decide if I want to make this with amaretto next time or a hazelnut flavored liquor. Possibilities are endless...well at least to the types of alcohol available.