Sour Cream Mocha Cake

Sour Cream Mocha Cake


"Use instant coffee and melted chocolate chips to make this easy and delicious sour cream cake."


{{adjustedServings}} servings 466 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Microwave 1 cup chocolate chips in a small, microwave-safe bowl on high for 1 minute; stir. Cook at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
  2. Beat melted chocolate, sour cream, oil and eggs in large mixer bowl. Beat in sugar, flour, baking soda and salt. Dissolve coffee crystals in water; gradually beat into batter. Pour into greased 13 x 9-inch baking pan. Sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake.
  3. Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes or until cake tests done.
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  1. 14 Ratings


I made this for my class today and they LOVED it! Very moist. yummy! I used a strong cup of my favorite coffee in place of the water/instant coffee. I didn't mix the ingredients in the order of ...

I think the amount of water called for in this recipe is too much--the batter was so thin that the nuts and chocolate chips that are sprinkled on the top sunk to the center/bottom. I think cutt...

This cake is moist, fudgey. I was worried about how thin the batter looked when I put it in the baking pan, but don't worry! It came out great! I didn't use any frosting, and it was perfect w...