Photo: Deborah Ory
- 1 box (18.25 oz) Moist Deluxe Dark Chocolate Fudge Cake Mix
- 1 1/2 cups reduced-fat sour cream
- 1 box (3.9 oz) instant chocolate pudding and pie filling
- 1/2 cup water
- 2 large eggs
- 3 Tbsp instant espresso powder
- 1 1/2 tsp ground cinnamon
- 3 cups heavy (whipping) cream
- 1/2 cup confectioners’ sugar
- 1 1/2 tsp vanilla extract
- 2 Tbsp coffee liqueur or brewed coffee
- 1 Tbsp instant espresso powder
- 1 1/3 cups hot fudge sauce (such as Mrs. Richardson’s)
Garnish: ground cinnamon, chocolate coffee beans
1. Heat oven to 350°F. You’ll need a 9-in. springform pan coated with nonstick spray, two gallon-size ziptop bags and an 18-in. pastry bag fitted with a large star tip. (Pastry bag and tip are optional; see Step 8.)
2. Cake: Beat all ingredients in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes (batter will be thick). Spread evenly in prepared pan.
3. Bake 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack for 10 minutes. Remove sides from pan; cool cake completely. Wash and dry pan sides.
4. Insert several toothpicks halfway up side of cake all the way around. Using toothpicks as a guide, cut cake in half horizontally with long serrated knife. Set aside top layer. Return pan sides to base with cake.
5. Filling: Beat cream in a large bowl with mixer on medium-high speed until it starts to thicken. Add confectioners’ sugar; beat until stiff peaksform when beaters are lifted. Stir in vanilla. Spoon 1/2 into a ziptop bag. Stir liqueur into espresso powder in a small bowl until dissolved. Stir into remaining cream; spoon into another ziptop bag.
6. Spread top of cake on pan base with 2/3 cup fudge sauce. Cut 1/2 in. off a bottom corner of each filled bag and pipe dollops, alternating plain and coffee cream, around edge of cake in pan. Pipe alternating dollops in center. Top with remaining cake layer; spread with remaining fudge sauce. Cover with plastic wrap; refrigerate cake and remaining cream at least 2 hours.
7. Put pastry bag in a tall drinking glass. Hold bag of coffee cream in one hand, plain cream in the other. Squeeze bags into pastry bag at the same time so coffee cream fills one side of pastry bag, plain cream the other.
8. Remove sides of springform pan. Pipe rosettes over top of cake. (Or pipe alternating dollops of coffee and plain cream using ziptop bags as in Step 6.) Lightly dust cake with cinnamon; garnish with chocolate coffee beans. Refrigerate until serving.
Planning Tip: Can be prepared through Step 3, wrapped and refrigerated up to 1 week. Cake can be completed up to 1 day ahead. Refrigerate, covered, until serving.