1 package chocolate cake mix
1 3.4 oz package instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
¾ cup canola oil
¾ cup brewed coffee
½ cup sugar
6 tbsp unsalted butter
4 oz semisweet chocolate
2 oz unsweetened chocolate
Preheat oven to 350°
Grease a 10” fluted tube pan (any style) and set aside.
In a large bowl, combine the first 7 ingredients and mix on low speed for 30 seconds and then on medium for 2 minutes.
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes and then remove from the pan and let cool on a wire rack.
After the cake has completely cooled, prepare the glaze.
Place a bowl over lightly boiling water and add the butter, semisweet and unsweetened chocolate (in pieces) to the bowl.
Stir occasionally until the mixture is glossy and smooth. Cool slightly and drizzle over the cake.
Sprinkle with powdered sugar after the glaze has set. (optional)
