World's Best Chocolate Sour Cream Cake

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 1 2layer cake

ingredients

• 4 ounces unsweetened chocolate
• 2 cups sugar
• 1 1⁄2 cups sifted all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
• 1⁄2 cup sour cream, at room temperature
• 1⁄2 cup vegetable oil
• 2 large eggs

directions

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!

Reviews

[Patricia S.]

Very nice recipe. I had a 9”X13” so used that and it was a perfect fit for that pan as well.

 

[Marleys Mom]

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