Sour Cream Mocha Cake

Rating: 3.81 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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

By Stephanie

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Recipe Summary

Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
466 calories; protein 4.9g 10% DV; carbohydrates 64.2g 21% DV; fat 23.7g 37% DV; cholesterol 35.2mg 12% DV; sodium 196.5mg 8% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

for the love of CHOCOLAT...
Rating: 5 stars
06/06/2007
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! Read More
Helpful
(9)

Most helpful critical review

COKIE59
Rating: 3 stars
05/23/2003
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. Read More
Helpful
(6)
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
for the love of CHOCOLAT...
Rating: 5 stars
06/05/2007
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! Read More
Helpful
(9)
COKIE59
Rating: 3 stars
05/23/2003
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. Read More
Helpful
(6)
PGS
Rating: 5 stars
11/04/2002
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. Read More
Helpful
(5)
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amaz
Rating: 4 stars
04/18/2006
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! Read More
Helpful
(3)
PLAWHON
Rating: 5 stars
07/26/2005
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. Read More
Helpful
(2)
nicole
Rating: 3 stars
08/29/2007
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. Read More
Helpful
(2)
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HOOYCSHARON
Rating: 5 stars
08/07/2003
Yummy! Very moist and fudgy. All my friends loved them and asked me for the recipe. I have made a few times and baked them into cup cakes. Batter was a bit thin so I added 1/4 cup of flour and 1 extra tablespoon of instant coffee for more coffee flavour. Did not have sour cream at one time so I substituted with plain yoghurt and it turned out good. Sharon Read More
Helpful
(1)
Sarah
Rating: 4 stars
11/10/2010
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 Read More
Helpful
(1)
Siri
Rating: 5 stars
05/05/2012
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 cup of sour cream to the recipe. Read More
Helpful
(1)
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