Chocolate Comfort Cake
This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners.
—Ellen Riley, Murfreesboro, Tennessee
Ingredients
- 1 package dark chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 large eggs, room temperature
- 1 cup sour cream
- 3/4 cup canola oil
- 3/4 cup brewed coffee
- 1/2 cup sugar
- 6 tablespoons unsalted butter
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
Reviews
THIS IS ONE OF MY FAMILIES FAVORITES FOR MANY YEARS. I do not add the 1/2 cup sugar, and I just make a Grenache and add a glaze. Served with home made whipped cream, or heated in the microwave for a few minutes with a glass or in a bowl of milk. OH SO GOOD, please beg me to make this. It is a favorite gift at Christmas and special occasions also. My Grandchildren love it, and it does have all the sugar in the frosting etc.
Connie, the sugar goes in the cake not in the icing. The cake is sweet enough that you don't want a super-sweet icing. I thought the balance was just right. And the cake is so moist! I took it to a carry-in dinner and a couple of the guys there fought over the last piece!
Shouldn't you be putting that half cup of sugar in the frosting? You skipped it in the directions.
Everyone just loved this cake! It was a hit at the Super Bowl Party. Moist, not to sweet, it’s a chocolate delight!
I have made this twice and it fell both time during the 10 minute cooling period. I am at sea level so wonder if that makes a difference. Even baked it 65 minutes the second time it still fell not quick as much as the first time flavor is good though
Marcia: Coffee enhances the flavor of chocolate and you won't taste the coffee. I don't like coffee either but like it in chocolate cake.
To Marcia, coffee enhances chocolate flavor, you will never taste it in the finished product. Don't have to take my word for it, just Google. Just borrow some from a friend or neighbor or simply omit it. While I do enjoy a rich chocolate cake from time to time, I will recreate this recipe from scratch so I can control the sugar in this recipe. Recipe has good bones, my crew needs to watch salt and sugar intake.
I have been making this cake for over 30 yrs. However, I just water as I'm allergic to caffeine. I also just use Nestles chocolate chips rather than chopping up chocolate. The cake is so rich you really dont need a heavy frosting.
Marcia: How about mixing 1/2 cup of peanut better in the amount (3/4 cup) of plain ole water instead of coffee. That is, unless you don't like peanut butter, either....then just use water.....ass any flavor you might like or just keep it as water. Gonna work every time and you'll have a greet cake to add to your recipe box. brewed coffee
The coffee adds to the cakes appeal. I used salted butter. Just have a regular Bundt pan, it worked fine. You do not even need the glaze.....