Description

A moist, deeply chocolatey cake infused with Kahlua coffee liqueur and studded with chocolate chips, finished with a glaze or ganache. Decadent yet simple, it’s perfect for celebrations or whenever you need a rich dessert with a twist.

Ingredients

1 3/4 cups all-purpose flour

1 cup granulated sugar

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 large eggs

1 cup sour cream (room temperature)

1/2 cup Kahlua (coffee liqueur)

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup semi-sweet or dark chocolate chips

Optional: powdered sugar, glaze, or chocolate ganache for topping

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Instructions

Preheat oven to 175–180°C (350°F). Grease a Bundt pan or preferred cake pan well.
In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat eggs with sour cream, Kahlua, oil, and vanilla until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the chocolate chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–60 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with glaze/ganache if desired.

Notes

Substitute strong brewed coffee or espresso if avoiding alcohol.

Use a Bundt pan for classic shape and easier glazing.

Ganache or glaze adds decadence, but powdered sugar keeps it simple.

Don’t overmix to keep the cake tender.

Let the cake cool completely before applying ganache or slicing for best results.

Prep Time: 15-20 minutes
Cook Time: 45-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg