Sour Cream Mocha Cake Recipe - Allrecipes.com
Sour Cream Mocha Cake Recipe

Sour Cream Mocha Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2007

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!

 
Most Helpful Critical Review
May 23, 2003

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.

 

13 Ratings

Nov 04, 2002

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.

 
Apr 18, 2006

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!

 
Aug 29, 2007

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.

 
Jul 26, 2005

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.

 
May 05, 2012

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.

 
Nov 10, 2010

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

 

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Nutrition

  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 64.2 g
  • 21%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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