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Chocolate Comfort Cake

This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    12 servings


  • 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
  • 6 tablespoons unsalted butter
  • 4 ounces semisweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped


  • In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • 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.
  • In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

Test Kitchen tips
  • The coffee brings out the delicious chocolate flavor. So even if you're not a coffee fan, don't be tempted to skip it.
  • If you like a thicker frosting instead of a chocolate glaze, reduce the amount of butter by half.
  • Nutrition Facts
    1 slice: 541 calories, 32g fat (12g saturated fat), 82mg cholesterol, 459mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 6g protein.


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    Average Rating:
    • Colly
      Jan 20, 2021

      This sounds fantastic. We're chocohalics & I can't wait to try this. I don't usually buy cake mixes, but this sounds too good not to try. I made up a hot fudge recipe that would go great on top of this. It has decaf coffee in it & believe me coffee & chocolate are soul mates.

    • Rebecca
      Jan 20, 2021

      This is the same as the Kahlua recipe I’ve been making for years. Instead of the coffee I use Kahlua. It’s really a great cake. The recipe I use does not have the additional sugar which personally I would never add as the cake mix and pudding has plenty of sugar. Also the sugar is not needed in the glaze.

    • lollygagtx
      Jan 20, 2021

      Family and neighbor favorite, for years. You cannot taste the coffee in this, for heavens sakes.

    • Laurie
      Jul 3, 2020

      I had a quarantine-based craving for deep dark chocolate and this cake met the mark! It's not difficult to make and stayed moist and delicious for a week. So good, this recipe got me to join Taste of Home!

    • Kathys Kandles
      May 6, 2020

      No comment left

    • Patricia
      Mar 23, 2020

      THIS IS ONE OF MY FAMILIES FAVORITES FOR MANY YEARS. I do not add the 1/2 cup sugar, and I just make a Grenache and add a glaze. Served with home made whipped cream, or heated in the microwave for a few minutes with a glass or in a bowl of milk. OH SO GOOD, please beg me to make this. It is a favorite gift at Christmas and special occasions also. My Grandchildren love it, and it does have all the sugar in the frosting etc.

    • pcronk
      Feb 25, 2020

      Connie, the sugar goes in the cake not in the icing. The cake is sweet enough that you don't want a super-sweet icing. I thought the balance was just right. And the cake is so moist! I took it to a carry-in dinner and a couple of the guys there fought over the last piece!

    • 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