My Take on John Thorne's Chocolate Cake


Mary Filmore

This is a great cake! I have his cookbook Simple Cooking. It is one of my favorite cookbooks full of
recipes and interesting reading. He recommends baking this in a Bundt pan. I add some instant coffee
for flavor, bake it in layers and and frost it with a rich deep chocolate glaze. Yum

My Take on John Thorne's Chocolate Cake

1 box Duncan Hines Devil's Food Cake Mix 1 small package instant chocolate pudding 1 (12-oz.)
package mini chocolate chips 2 eggs 16 oz container sour cream 2 Tbsp hot water 1 Tbsp instant
coffee 4 Tbsp butter cocoa powder 8 oz semi sweet chocolate

Combine cake mix, pudding, about 3/4 of the chocolate chips, eggs and 1
3/4 cups sour cream. Mix hot water and coffee. Stir into mix. Sometimes the batter is too thick. I
think it depends on the brand of the sour cream. It does not mix together well and I need to add
some water to thin it a bit. It should be a thick batter. Grease 3 cake pans (8" in diameter) and
dust with cocoa powder. Spoon a third of the batter into each cake pan. Bake at 350 until the cake
springs back when pressed lightly. It will not test done because this is such a moist, dense cake.

Remove and cool slightly. Remove from cake pans and cool on cake racks. Make the glaze by melting
the remaining chocolate chips, semisweet chocolate, 1/4 cup sour cream, and butter together. I use
the microwave and heat it for a few seconds, stir and heat again. Continue heating and stirring
until it is thick and smooth. Frost the top of the three layers and assemble into a layered cake.
The glaze is not very thick and as it cools, it hardens.

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