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“This is an excellent, rich, moist cake!”
READY IN:
1hr 10mins
YIELD:
1 10-inch cake
UNITS:
US

Ingredients Nutrition

  • 2 cups sour cream
  • 2 large eggs
  • 1 (18 1/4 ounce) package chocolate cake mix
  • 12 cup coffee liqueur
  • 14 cup vegetable oil
  • 1 (12 ounce) package semisweet chocolate morsels
  • powdered sugar
  • 1 pint whipping cream
  • 14 cup powdered sugar

Directions

  1. Stir together first 5 ingredients in a large bowl; blend well.
  2. Stir in morsels and, if desired, brickle chips.
  3. Pour batter into a greased and floured 10-inch Bundt pan.
  4. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
  6. Sprinkle with powdered sugar.
  7. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form.
  8. Serve with cake.

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