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Mocha Cake



  • 2 cups sour cream
  • 2 large eggs
  • 1 (18.25 ounce) box chocolate cake mix
  • 1/2 cup coffee liqueur (Kahlua)
  • 1/4 cup vegetable oil
  • 1 (12 ounce) package semisweet chocolate chips
  • 1/2 cup Heath Bits 'O Brickle Almond Toffee Bits
  • Confectioners' sugar


  • 1 pint whipping cream
  • 1/4 cup confectioners' sugar


  • Powdered cocoa


  1. Heat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
  2. Cake: Stir together sour cream, eggs, cake mix, coffee liqueur and oil in large bowl; blend well.
  3. Stir in chocolate chips and brickle chips.
  4. Pour batter into prepared Bundt pan.
  5. Bake for 50-55 minutes or until s wooden pick inserted in center comes out clean.
  6. Cool in pan on a wire rack.
  7. Sprinkle with confectioners' sugar.
  8. Sauce: Beat whipping cream at medium speed with electric mixer until foamy; gradually add confectioners' sugar, beating until soft peaks form.
  9. Serve with cake.
  10. Garnish cake with powdered cocoa if desired.

Yield: 10 to 12 servings