I was checking out my blog stats and this is what they look like:

Stats pic (Click to enlarge.)

That big spike at the end?  That’s earlier today (technically yesterday by wordpress’s GMT), after I posted my chocolate cake recipe.  Y’all crack me up!rollin’


I have posted this recipe on at least two forums.  I know that it’s been made as far away as Germany, to great acclaim.  This cake is referred to by my friends and family as, “Oooooh, that cake” (or just “that cake” for short 😉 ).  One of my online friends made this for her church, and even her friends started calling it “that cake.”icon_lol.gif   For the record, there is nothing low-fat, low-carb, or low-calorie in this cake; it is essentially sin on a plate. 

Do not omit the coffee in this cake!  Even if you don’t like coffee you will not taste it.  The cake, however, will not be the same without it.  I discovered this when, one day, I made the cake without the coffee because I forgot to make sure that I had it.  ::sigh::  It wasn’t the same.  Coffee and chocolate are buddies.  Chocolate is good; chocolate with coffee is like chocolate on steroids.  Use the coffee.  thumbsup

I will be making this again very soon.  I’ll try to get a pic of it to post before it’s gone. 😉  (ETA: Scroll down; I’ve added pics.)

Mocha Double Dark Chocolate Fudge Bundt Cake

2 Tablespoons instant coffee granules (Decaf will work, too.)
1/2 cup hot water
1 package Duncan Hines Dark Chocolate Fudge cake mix
1 package (3.9 oz) instant chocolate fudge pudding mix (Chocolate will work, too.)
3/4 cup sour cream
1/2 cup vegetable oil
3 eggs
1-1/2 cups semisweet chocolate chips

3/4 cup whipping cream
1-1/2 cups semisweet chocolate chips

(You’ll need to buy 2 small [12 oz] bags or 1 large [24 oz] bag of chips.)

Preheat oven to 350, or 325 if you’re using a dark or coated pan (add 3 to 5 minutes to cook time for lower temperature). Grease and lightly flour a 10” Bundt pan.

In a large mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil, and eggs on low speed until mixed (about 30 seconds). Then beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into prepared Bundt pan. Bake for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely.  (Allow cake to cool before glazing.)  In a small saucepan, heat cream to simmering. Remove from heat; whisk in chocolate chips until smooth. Let stand for 5 minutes and whisk again. Drizzle over cake. Amaze your friends!

ETA: OK, OK, I have pics!  First, the disclaimer: I am not a food photographer, nor do I play one on the internet.  It’s just me, my dinky old EasyShare, and a cake we’re dealing with here; but you’ll get the idea.

That cake, cooling and unglazed: thatcake1a.JPG (Click to enlarge.)

(Elaine, that Pampered Chef Bundt Pan rocks!)

Another disclaimer: I don’t know what the heck happened to my glaze today, but it did not come out the same consistancy as it always has in the past.  I was distracted while I made it, so I suspect (based on it’s thickness) that perhaps I didn’t measure the whipping cream properly and didn’t use enough.  I did walk away from the pan of cream as it was heating, and returned to find it almost overflowing, so that may have had something to do with it, too.  I should have started over, but just went with it, as I was in a hurry.  It’s supposed to be more of a ganache, but, as you’ll see, it was thick enough to not pour smoothly from the pan. 

OK, enough yammering.  Here it is, glazed: thatcake3a.JPG (Click to enlarge.)

It was still scrumptious!  (Pardon the “non-presentation plate;” I was taking the cake somewhere in my cake carrier.)

This isn’t a great shot, but it will give you an idea of what it looks like inside.  (I actually came home with enough for my kids!): thatcake4a.JPG

There you have it.  Sin on a plate.  wink