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
- 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
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons unsalted butter
- 1. In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- 2. Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- 3. In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.
1 slice: 541 calories, 32g fat (12g saturated fat), 82mg cholesterol, 459mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 6g protein.
Feb 12, 2020Shouldn't you be putting that half cup of sugar in the frosting? You skipped it in the directions.
Feb 6, 2020Everyone just loved this cake! It was a hit at the Super Bowl Party. Moist, not to sweet, it’s a chocolate delight!
Jan 27, 2020I 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
Jan 20, 2020Marcia: 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.
Jan 19, 2020To 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.
Jan 19, 2020I 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.
Jan 19, 2020Marcia: 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
Jan 19, 2020The 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.....
Jan 11, 2020You totally lost me at coffee. Don't drink it, hate the taste and smell of it. If you can tell me a substitute for the coffee, perhaps just plain water?, I would give it a try!
Oct 19, 2019Delicious! I didn't have chocolate pudding and substituted in vanilla, also used unrefined coconut oil in place of Canola oil. Excellent and super easy to make. Didn't end up adding the chocolate drizzle
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