Chocolate and coffee in the batter make this chocolate cake not only moist and amazingly delicious, but the best ever. Did we mention this cake is also the easiest ever chocolate cake?
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 oz. Baker's Unsweetened Chocolate
1/4 cup oil
2 cups all purpose flour
1-3/4 cups granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 cup lukewarm strong black Maxwell House Original Roast Coffee
3/4 cup sour cream
VARIATION #1: BAKER'S BLACK FOREST TORTE
1 can (19 oz/540 mL) cherry pie filling
2 cups thawed Cool Whip Whipped Topping
VARIATION #2: BAKER'S Death By Chocolate
1 pkg. (170 g) Baker's White Chocolate, chopped
1/4 cup each: butter and whipping cream
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How do I make it ?
MELT chocolate with oil in microwove oven on MEDIUM power for 2 min.; remove and stir until melted. Set aside.
IN a large mixing bowl, combine flour, sugar, baking soda, baking powder, prepared coffee, sour cream and chocolate.
BEAT on high speed of electric mixer for 3 minutes or until blended. Pour into a greased and floured 9-inch springform pan.
BAKE at 350°F for 1 hour or until toothpick inserted in centre comes out clean. Cool 10 min.; remove from pan and finish cooling on rack.
Kraft Kitchen Tips!
BAKER'S BLACK FOREST TORTE - FILLING:
Using a long serrated knife, split cake into 2 layers. Spread bottom layer with cherry pie filling. Top with second layer. Spoon whipped topping, remaining pie filling and shaved chocolate on top layer of cake.
BAKER'S DEATH BY CHOCOLATE -FILLING
Using a wooden spoon handle, poke holes into the cake. Melt white chocolate with butter and whipping cream in microwave oven on MEDIUM power for 2 minutes. Stir until smooth; cool slightly. Pour chocolate mixture over the cake, filling in the holes. Garnish with chocolate curls.