2 Tbsp coffee
3/4 cup almond milk, unsweetened
1/2 cup plus 2 Tbsp Kahlua, divided
3 Tbsp canola oil
2 tsp. vanilla extract
1-1/2 cup flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 tsp. salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground cinnamon
2 squares (1 ounce each) semisweet chocolate, chopped
2 Tbsp sweetened condensed milk
1-2 Tbsp Kahlua
In a small bowl, dissolve coffee granules in boiling water. In a large mixing bowl, beat the eggs, almond milk, 1/2 cup Kahlua, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
Coat a 10-inch fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325 for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining Kahlua. Cool completely.
In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough Kahlua to achieve a spreading consistency. Spread over top of cake.