*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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
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
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Sour Cream Mocha Cake to your Favorites