Using a baking spray, spray the inside of a ring or bundt tin.
With a hand held electric mixer, mix the flour, cocoa, sugar, instant coffee, baking soda and salt in a bowl. Then slowly add in the remaining 5 wet ingredients – the melted butter, Irish cream liqueur, sour cream, vanilla & eggs.
Turn the mixer off. Scrape the bowl, then mix again until smooth.
Pour the batter into the bundt tin and bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to rest and cool for at least 20 minutes before flipping over. Flip the cake onto a wire cooling rack and allow to cool completely.
When the cake is cold make the toppings.
Chocolate Drizzle – Put the chocolate chips & cream into a bowl and melt in the microwave. Pour into an icing bag
Irish Cream Liqueur Drizzle – Put the white chocolate chips & liqueur into a bowl and melt in the microwave. Pour into another icing bag.
Snip the top off the icing bags and drizzle both over the bundt cake. Decorate with Christmas cake sprinkles.