Chocolate Kahlua Cake

Course Dessert


  • 1 chocolate cake mix*
  • 4 eggs
  • 1 cup sour cream or buttermilk
  • 1 cup Kahlua (or Bailey’s or other flavored liqueur is a fun alternative)
  • 1/2 cup vegetable oil
  • 1 cup semisweet chocolate chips

For ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semisweet chocolate chips


  • Preheat oven to 340°F degrees. Place the Fluted bon, Spiral bon or Sunflower Mold on Medium Perforated Baking Sheet and set aside.
  • In Stainless Mixing Bowl, whisk together cake mix, eggs, sour cream, Kahlua and oil just until combined. Stir in chocolate chips.
  • Pour batter into mold and bake about 45 minutes or until toothpick comes out clean. Allow to cool, then turn out onto serving plate.

For ganache:

  • Pour cream into Mini Cake or Small Round Mold and bring it just to a boil in microwave, about 30 seconds to 1 minute. Add 1 cup chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir until smooth with Mini Whisk. Pour over cake and enjoy.
  • Note: for non-alcoholic version, substitute 1 cup milk, water or brewed coffee for Kahlua.


*Or to make cake mix from scratch: Mix 2 cups flour, 1 ½ cups sugar, ½ cup cocoa powder (unsweetened), and 1 teaspoon each: baking powder, baking soda and salt