Today I am sharing with you a simple, easy and yummy cake recipe that ends up tasting super yumm-o-licious. It is a dense, moist, gooey rich chocolate cake that is beautiful as well. This cake was on the requested menu for our son Nate's 9th Birthday Celebration Bash. He thinks this cake is the best cake ever! The BOMB.com.
Okay - call me a snob-o-chef but typically I really prefer to whip up my kitchen creations from scratch. I love combining a lot of randomness to create something divinely delicious. I mean how many of you just can't wait to get into the kitchen to gulp down a little cocoa powder, or sprinkle a lil' baking soda in your mouth. Gross, right? Yet...Something magical happens when we combine odd tasting individual ingredients together - they end up creating a symphony for our taste buds to experience. I LOVE this!
Saying this however, every once in awhile our family will stumble into a recipe that asks for an ingredient we wouldn't typically consider. This is one of those recipes. Years ago I got this cookbook from a dear friend that has a recipe in it with a boxed cake mix as the base. It had yummy add-ins - espresso powder, sour cream, pudding.... hmmm....might be worth a try.
Indeed it was! We have probably made this cake once a year ever since. (Which is saying a lot because we really like trying new things)
First you will want a fluted pan. Check out this vintage lovely - it is my Mom's. I have even had to tape the box to keep it in one piece. I can't begin to tell you how many sugary sensations we have whipped up with this little treasure.
Ingredients you will need:
- 1 Box Chocolate Cake Mix
- 4 Eggs
- 1 Cup Sour Cream
- 1 3.9oz Instant Chocolate Pudding
- 1/2 Cup Oil
- 1/2 Cup Water
- 1/4 Cup Espresso Powder
- 1 box (8 squares) Semi Sweet Baking Chocolate (chopped)
- 2 Tbsp. Powdered Sugar
Make sure you get your chocolate squares chopped up.
My secret ingredient is the BEST coffee in the whole world. We bring this back with us from Tanzania. I grind this up on the finest setting in my burr grinder and use 1/4 Cup to 1/3 Cup in the batter. Just toss the ground beans straight into the mix. (This is my espresso powder) Espresso powder enhances the cocoa flavor without adding much coffee flavor.
PreHEAT oven to 350°F.
BEAT all ingredients except espresso powder, chopped chocolate and powdered sugar in large bowl with mixer until well blended. Once it is mixed nicely you can add in the espresso powder & chopped chocolate. Hand stir until well mixed.
BAKE for 45 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate just before serving; sprinkle with 2 Tbsp. powdered sugar.
Here is Nate's finished Birthday Cake. Can you say YUM! A dense, gooey chocolatey YUM-FEST!!! Let's just say there was only one slice left over. Super easy and super yummy!