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?
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.
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.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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