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A serious chocolate cake

A few years back, my roommate had a crush on one of her classmates. As they worked long, hard hours on a project together, she wooed him to the best of her ability, but he did not seem to be taking the bait. On his end, as is typical of many men, he knew that he liked her, but did she like him? Then she made him this cake. (Well, actually, I made the cake because she had to work the late shift.) Anyway, it's now 4 years later, and they have just purchased their first dog together. It's a pug named Kato, and if he were allowed to eat chocolate, he'd like the cake too.

Yield: 12 servings


  • 1 package dark-chocolate cake mix
  • 1 cup vegetable oil
  • 1 (3-ounce) package instant chocolate pudding
  • 4 eggs
  • 3/4 cup strong coffee
  • 1/2 cup crème de cacao
  • 1/4 cup Kahlúa


  • 1 cup confectioners' sugar, sifted
  • 2 Tablespoons strong coffee
  • 2 Tablespoons Kahlúa
  • 2 Tablespoons crème de cacao

For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, crème de cacao, and Kahlúa in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert on a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlúa, and crème de cacao. Mix well and spoon over the warm cake.


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