Recipe by Stephanie
"Use instant coffee and melted chocolate chips to make this easy and delicious sour cream cake."
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semisweet chocolate chips
sour cream, room temperature
1 1/2 cups
instant coffee powder
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 recipe. 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 the 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.
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 without it.
I accidentally melted both cups of chocolate chips and when I realized my mistake, decided to go ahead with the recipe. Came out like mocha brownies which were very tasty!
I got mixed reviews on this one. I followed the recipe exactly. My husband and I thought it was very bland. My guest thought it was good, but, I think they were being nice. I was expected it to be richer and sweeter. Sorry to say, I will not be making this one again.
I made this cake several times for potlucks and it always got rave reviews! Even without the nuts, it is definitely a winning recipe. The second time I increased the chocolate a bit, it made it just that much more chocolatey.
Thank you for the recipe, my family and friends love this cake. I followed the recipe exactly the first time I bake this cake after that I modify the recipe just a little bit to my taste. I love coffee, so I add another tablespoon of instant coffee. My husband and my mom are diabetics so, for the 2 cup of white sugar called for in the recipe, I mixed 1/2 cup raw sugar, 24 packets of Splendar, and 1/2 cup of brown sugar. I also add another ¼ cup of sour cream to the recipe.
It was pretty good. I made it using applesauce instead of oil and with Hersey's syrup instead of chocolate chips ( I didn't have choc chips on hand). I think it might nudge up to a five with the choc chips
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Mocha Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 214
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