Rating: 4.21 stars
28 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A dense, moist chocolate cake made from scratch. Can be doubled without any problems.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 9-inch tube pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.

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  • Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.

  • Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

422 calories; protein 4.9g; carbohydrates 52.6g; fat 23.3g; cholesterol 80.2mg; sodium 73.2mg. Full Nutrition
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Reviews (25)

Most helpful positive review

Rating: 4 stars
11/11/2003
This cake was very moist and tasty though I feel it could use more chocolate than what was given on the recipes maybe 2 oz. But delicious! I used a chocolate glaze on top too with powdered sugar very tastey! Read More
(23)

Most helpful critical review

Rating: 3 stars
12/24/2009
Disappointing Read More
(2)
28 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/11/2003
This cake was very moist and tasty though I feel it could use more chocolate than what was given on the recipes maybe 2 oz. But delicious! I used a chocolate glaze on top too with powdered sugar very tastey! Read More
(23)
Rating: 5 stars
11/11/2003
Very easy to make. I ommitted the sour cream and only put in 1 cup of sugar as I couldn't get bitter chocolate only the normal dark kind but it rose beautifully and tasted great. Read More
(21)
Rating: 5 stars
03/31/2004
Extremely moist! Sour cream always makes cakes moist. I used semi-sweet chocolate and the cake turned out perfect. No icing necessary. Read More
(19)
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Rating: 5 stars
10/13/2008
Wonderful cake! I also used 1 cup of strong brewed coffee instead of the water. I increased the chocolate to 6 ounces. Very moist and delicious. I used a bundt pan and the baking time for my cake was about 40 minutes. Will definitely be making this alot! Read More
(13)
Rating: 4 stars
06/10/2004
If you're looking for a chocolate pound cake recipe this is a very good one. When I saw "fudge" in the title I hoped it was a fudgey and chocolatey traditional chocolate cake. I love pound cake and I love chocolate cake but the combination of the two has never been my favorite. I could tell from tasting the batter that it wasn't going to be chocolatey enough for me so I added a half cup each of cocoa and sugar. Still just wasn't what I was after. Read More
(13)
Rating: 5 stars
04/05/2008
The best chocolate cake I have ever made or eaten for that matter! Moist thick and perfectly chocolate! I did substitute vanilla hazelnut coffee for water and added an extra ounce of chocolate to the original recipe. This recipe is already book-marked and will certainly use it again! Read More
(11)
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Rating: 4 stars
02/25/2007
This is a really easy delicious cake! I did add a teaspoon of cinnamon for a "Mexican chocolate" flair and for presentation's sake I made a glaze of 1 cup powdered sugar 3 tbl milk and 1 tsp vanilla and drizzled it over the top. I will definitely be making this again and again thanks! Read More
(9)
Rating: 5 stars
01/23/2009
This was wonderful! The only chocolate I had was semi-sweet chocolate chips so I used about 3/4 cup. I also added 1/2 teaspoon of salt with the dry ingredients. Moist dense and perfect old fashioned chocolate homemade flavor! Read More
(7)
Rating: 5 stars
02/02/2009
this recipe was wonderful. it was easy and delicious. i made this on superbowl sunday and didn't have any sour cream so instead of fighting the crowds in stores i just made it without it. still this cake was very moist and delicous. i can't wait to try it with all of the ingredients. Read More
(6)
Rating: 3 stars
12/24/2009
Disappointing Read More
(2)