I have always been a Nigella Lawson and Rachel Allen fan for their cake recipes. I wanted to try something new for a booze-loving friend. Decided to get my hands dirty in Kahlua chocolate heaven. This recipe requires usual chocolate cake ingredients and quarter a bottle of Kahlua liqueur for baking and icing. Pre-heat your oven to 350 degrees F. Lightly spray a cake tin with oil/butter and line with greaseproof paper. Place 1/2 cup of oil in a large mixing bowl and while stirring with a whisk, add 2 cups sour cream, a dash of vanilla, 2 eggs, 2 cups sugar and a pinch of salt one at a time. Sift together a tsp pf baking soda, 1/2 cup of unsweetened cocoa , 1 1/2 cup of plain flour and add to the mixture. To this, add around a cup of warm water, 1/2 cup of the Kahlua and 3/4th cup of semi-sweet chocolate chips. Mix well until all combines – the mixture will be quite runny. Pour into the cake tin. Bake for about an hour or until a skewer inserted comes out clean. Cool in tin, then remove and cool completely on a baking rack. Icing was just a glaze of powdered sugar and Kahlua mixed together. Ice the cake and refrigerate at least for an hour before serving. I served it with some whipped cream, but you can leave it out if you are having it with a creamy latte or cocktail. I must admit I left the cake in the oven too long as I slept half way though the baking time!! Lesson learnt. Never start baking a cake at 11:00pm on a work day. Had to scrape off the top layer :D. Like every year I ruined the icing as well. Made it too runny. But despite all this we loved the outcome. It was really yummy and boozy!!