World's Best Chocolate Sour Cream Cake

READY IN: 55mins
Recipe by Lisa Lynn

This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade.

Top Review by Marleys Mom

Wonderful, very moist cake! Tried it with the instant coffee - no so nice. Tried it again with really good coffee - rave reviews.

Ingredients Nutrition


  1. Preheat oven to 345 degrees.
  2. Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
  3. Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
  4. Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
  5. Do not wait for a crust to form.
  6. 35-38 minutes.
  7. Cool, frost, enjoy!

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