Rich Chocolate Cake

Another cake recipe that I want to try… there’s a lot of places here where I think I could shortcut, but I’m going to try it their way and then try it “my” (quicker and lazier) way and see if there’s really a noticeable difference.

  • 1 c. freshly brewed hot coffee
  • 1/2 c. Dutch-processed cocoa powder
  • 3/4 c. packed light brown sugar
  • 1/2 c. plain whole-milk yogurt
  • 2 tsp vanilla
  • 8 Tbs (1 stick) unsalted butter, room temperature
  • 1 & 1/4 c. granulated sugar
  • 1 & 1/4 c. flour
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1.5 tsp kosher salt (optional)
  • 1/2 c. dulce de leche (optional)

Preheat oven to 350 F.

Prepare 10-inch round cake pan by greasing with cooking spray and lining the bottom with parchment paper.

In medium bowl, combine hot coffee and cocoa powder until fully dissolved.  Incorporate brown sugar, then add yogurt and vanilla.  Stir until completely homogenized.

In electric mixer with paddle attachment, cream together the butter and granulated sugar until light yellow and fluffy, about 3 minutes.  Add eggs and mix well, about 2 minutes.

In medium bowl, whisk together flour, baking soda, and salt.  With mixer on low speed, add 1/3 flour mixture and 1/2 coffee mixture.  Scrape down bowl of mixer, mix until homogenized.  Add another 1/3 flour mixture and remaining coffee mixture, mix, scrape down, remix.  Remove bowl from electric stand and fold in remaining flour mixture with rubber spatula.  Stir until all ingredients are thoroughly incorporated.

Pour batter into prepared cake pan, then bake 25 minutes.  Rotate pan; bake another 20 minutes, or until cake passes toothpick test.

Remove pan from oven and allow to cool for 20 minutes.  Turn cake out onto clean plate, remove parchment, and turn cake back over onto a wire cooling rack.  Allow cake to cool completely.

If desired, melt dulce de leche in microwave until just barely liquid, and drizzle on cake.  Sprinkle with kosher salt.

Note:  There is supposed to be hazelnut brittle on here too, but the recipe already looks quite rich, and I refuse to put anything on this site that lists pure corn syrup as an ingredient, so I’m omitting that whole section of the recipe.  If you think that what this cake really needs is more butter, corn syrup, sugar, and hazelnuts, then check out the source:



Rum Cake

I don’t generally like using box mixes as the base for a recipe, but this looks intriguing enough to try sometime.


  • 1 box yellow cake mix
  • 1 box vanilla pudding mix
  • 4 eggs
  • 1/2 c. vegetable oil
  • 1/2 c. Bacardi Gold or Captain Morgan
  • 1/2 c. water
  • crushed pecans (amount variable to personal preference)


  • 1 stick butter
  • 1 c. sugar
  • 1 c. Bacardi Gold or Captain Morgan
  • 1 c. water

Preheat oven to 325 F.

In electric mixer, combine cake mix, pudding mix, eggs, oil, 1/2 c. rum, and 1/2 c. water.  Mix well.

Spread crushed pecans into bottom of cake pan (pan size not specified; will update).  Adjust pecan quantity as desired.

Pour cake batter over pecans.  Bake 55 minutes.

While cake is baking, place all 4 glaze ingredients in a medium pot on stove.  Heat on low, stirring occasionally, until it begins to bubble.  Do not allow sugar to caramelize; remove from heat once you see little bubbles start rising.

Once cake is done baking, pry sides away from pan with soft spatula.  Then pour cake glaze into sides of pan and over the top; allow to cool.  Serve directly from pan.

source: Redditor bradymueller