Recipe By Connie
Published Jun 14th
Prep - Cook - Additional - Ready In -
Servings 10 inch Bundt cake Calories 563.1

A great chocolate cake will be your reward for making this recipe with sour cream, dark chocolate cake mix, and coffee-flavored liqueur.

Recipe Ingredients

  • 1 (18.25 ounce) package dark chocolate cake mix
  • 4 eggs
  • 1 cup sour cream
  • 1 cup coffee flavored liqueur
  • ¾ cup vegetable oil
  • 1 cup semisweet chocolate chips
  • 1 (16 ounce) package prepared chocolate frosting
  • 1 ½ tablespoons coffee-flavored liqueur

Cooking Directions

  1. 1 In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch Bundt pan.
  2. 2 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.
  3. 3 Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake.

Nutrition Facts

  • Calories 563.1
  • Carbohydrate 66.4 g
  • Cholesterol 60.4 mg
  • Fat 28.2 g
  • Fiber 1.8 g
  • Protein 4.9 g
  • Saturated Fat 8.9 g
  • Sodium 372.3 mg
  • Sugar 51 g

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  1. This cake is excellent! Moist semi-dense rich - all of my favorite cake adjectives. I followed recipe exactly except for usuing 3/4 cup mini chips instead of 1 cup regular. I was going to make a ganache and decided at the last minute to follow the recipe directions for the icing - glad I did! - Read more ...
  2. This was great! I used double strength coffee instead of liquor in the cake. It was DELICIOUS!
  3. I love dark chocolate so I had to give this a try. I brought this over to a super bowl party. The first thing that popped out of everyone's mouth was "Does this have alcohol in it?" The coffee-flavored liqueur may be a little bit too strong so you might want to hold off on - Read more ...
  4. I used this batter for cupcakes and they were the best!!!!!!! As suggested in a review below I used coffee instead of liqueur and it worked great. I also used the allrecipe "Coffee Butter Frosting" to top the cupcakes.
  5. It's a nice chocolate cake but not quite a mocha. 3 4 tablespoons of oil were perfect for this cake. 1 and 1/4 cup of sour cream was also good for more moist. I rather use "coffee butter frosting" from allrecipes than prepared chocolate frosting. It was too sweet and too much chocolate. You might - Read more ...
  6. Perhaps this recipe would be wonderful without this much oil. It made the cake heavy and greasy tasting. One cup of Kahlua is way too much unless you want to taste nothing but the liquer. I would recommend cutting the oil to 2/3 and the liquor to 1/2. Sorry I won't be making this one - Read more ...
  7. Excellent cake! Well mine turned out good because I used 2/3 cup of Kaluha. Also by accident I read it wrong and put it 2 tablespoons of oil. Actually that made the texture just right! Definetly making this one again!
  8. This is definitely a make-again cake! Rich dense cake with a hint of Kaluha. Delicious. I sliced it lengthwise and added a coffee whipped cream to the middle. (Called "Mocha Cream " in the fillings and frostings section). That added a nice light texture and coffee flavor to break up the dense chocolate-y goodness!
  9. This is THE BEST CAKE! I made it for a baby shower(shaped & decorated like a bib) and added a chocolate mousse filing between the layers...chocolate heaven! I got so many compliments everyone said it was the best choc. cake they had ever eaten and wanted to order one! I think I'm now in the - Read more ...