• 26 Ratings

Fall cakes will never be the same thanks to this super decadent, triple-chocolate recipe. It even has a cup of coffee mixed into the batter to help make this fall treat ultra-rich.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325°F. In a large saucepan combine sugar, coffee, unsweetened chocolate, and butter. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat and cool slightly.

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  • Grease and flour a 10-inch fluted tube pan; set aside. In a small bowl combine flour, baking powder, baking soda, and salt; set aside.

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  • Stir yogurt, eggs, and vinegar into chocolate mixture in saucepan. Gradually add flour mixture, stirring just until combined. Stir in 3/4 cup of the white baking pieces. Pour into the prepared pan.

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  • Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan. Cool completely on rack.

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  • Place the remaining 1/2 cup white baking pieces in a small microwave-safe bowl. Microwave on 70 percent power (medium-high) for 1 minute; stir. Microwave on 70 percent power for 1-1/2 to 3 minutes more or until melted, stirring every 15 seconds. Repeat with milk chocolate or semisweet chocolate pieces, if using.

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  • Place melted white mixture and, if using, melted chocolate into separate small plastic bags. Snip off a corner of each bag and drizzle each over the cake.

Nutrition Facts

368 calories; 16 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 42 mg cholesterol; 281 mg sodium. 131 mg potassium; 53 g carbohydrates; 2 g fiber; 38 g sugar; 4 g protein; 0 g trans fatty acid; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

Reviews

26 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3