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Chocolate Comfort Cake


  • 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.

Nutrition Facts

1 slice: 541 calories, 32g fat (12g saturated fat), 82mg cholesterol, 459mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 6g protein.


Average Rating: 4.318181
  • Connie
    Feb 12, 2020
    Shouldn't you be putting that half cup of sugar in the frosting? You skipped it in the directions.
  • Charlotte
    Feb 6, 2020
    Everyone just loved this cake! It was a hit at the Super Bowl Party. Moist, not to sweet, it’s a chocolate delight!
  • Dlpparker
    Jan 27, 2020
    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
  • Proudnana6
    Jan 20, 2020
    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.
  • Naomie
    Jan 19, 2020
    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.
  • RosanneMack
    Jan 19, 2020
    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.
  • kanener
    Jan 19, 2020
    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
  • lollygagtx
    Jan 19, 2020
    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.....
  • Marcia
    Jan 11, 2020
    You 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!
  • asprouse79
    Oct 19, 2019
    Delicious! 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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