Sour Cream Mocha Cake12 Reviews
“Easy and delicious!” - by Stephanie
Original recipe yields 12 servings
- 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.
- 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.
- Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes or until cake tests done.
Amount Per Serving (12 total)
- 466 cal
- 23.7 g
- 64.2 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 the re..." See morecipe. I combined the chocolate, sour cream, oil and sugar. Then I combined the dry ingredients. I alternated adding the dry and hot coffee to the chocolate mix. well worth it!"
"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 cutting th..." See moree amount of water down to 1/2 or 2/3 cup would be better. This coffee/water mixture should be mixed with the wet ingredients--mixing it the way it calls for in the recipe doesn't work very well. Also, I think it would help to mix the sugar with the wet ingredients instead of with the dry ingredients. All in all, the flavor of this cake is good, but the texture is not."
Sour Cream Coffee Cake I
Sour Cream Coffee Cake II
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