Ingredients
1 package dark chocolate cake mix (regular size)1 package (3.9 ounces) instant chocolate pudding mix4 large eggs, room temperature1 cup sour cream3/4 cup canola oil3/4 cup brewed coffee1/2 cup sugar6 tablespoons unsalted butter4 ounces semisweet chocolate, chopped2 ounces unsweetened chocolate, chopped
Preparation
In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.
