Prep 10 mins
Cook 1 hr
It was one of those days. You know, ladies: one of those hormone-raging-stay-away-but-send-chocolate kind of days. I was NOT happy. And then I chanced upon this recipe on the aish.com website. I sent my husband to the store to get ingredients (safer to stay clear of the monster in the kitchen), and made this batter. The hormones were relentless, and as I dipped into the raw batter I knew immediately that we had success here. I restrained myself from inhaling it, and put it in the oven. Then I took on the icing. One word: decadent. It hit the spot. So, dear friends, I offer you this utterly decadent, rich, intense chocolate experience. Use it for guests, use it for your family, use it as your medicine of choice. But, definitely give it a try. Additional comment, a few weeks later: I made this for some friends this week, and left out the glaze altogether. They loved it, and asked for the recipe, commenting that it was wonderful and not too sweet. (Two of them knocked off the cake in less than one day!) So, consider making it without the glaze for an equally intense, but not so sweet indulgence.
- 1 (18 ounce) box devil's food cake mix
- 1 (4 1/2 ounce) package instant chocolate pudding mix
- 1⁄2 cup brewed coffee
- 4 eggs
- 1 cup tofutti sour cream or 1 cup sour cream
- 1⁄2 cup canola oil
- 1⁄2 cup dark rum or 1⁄2 cup coffee liqueur or 1⁄2 cup chocolate liqueur
- 2 cups chocolate chips (optional)
- 1 lb powdered sugar
- 1⁄3 cup cocoa
- 1 teaspoon vanilla
- 3 tablespoons margarine or 3 tablespoons butter
- 1⁄3 cup brewed coffee
- Preheat oven to 350°F.
- Mix together all of the cake ingredients, except the chocolate chips, and beat until well blended.
- Stir in the chips, if you use them.
- Pour batter into a 10-12 cup greased bundt pan. Bake for 55-60 minutes. Let cool for 10 minutes in the pan, and then remove to a platter. Once cool, pour on the glaze.
- To make the glaze: Cream all the glaze ingredients together. Try not to eat it before the cake is cool.
Thanks Sarah Chana! I don't usually bake desserts, but after reading your description of this cake, how could I resist? I'm glad that I didn't, because it was scrumptious and moist. The coffee in both the cake and the icing really made it yum. Thanks for the amazing recipe!
This was fantastic! I used dark run in the cake, and Nestle Chocolatier dark chocolate morsels. The cake was dark and moist and, well, decadent! The glaze, made per the directions, seemed a bit thick to me, but it tastes so good, I didn't care. You could add extra liquid if you wanted it to be a more glaze-like consistency. I will confess to having made the glaze by itself in a fit of PMS-induced crabbiness and eating it with a spoon - it's that good. That time I left out the brewed coffee and used a mixture of Kahlua and milk for the liquid. It's just to die for. This recipe is a keeper and I will be making it many, many times, I'm sure. And my boyfriend liked it, too, so it's not just the ladies who'll love it. Thanks so much for sharing, Sarah!