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World's Best Chocolate Sour Cream Cake

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
Yields:
Units:

ingredients

directions

  • Preheat oven to 345 degrees.
  • 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.
  • 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.
  • Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
  • Do not wait for a crust to form.
  • 35-38 minutes.
  • Cool, frost, enjoy!
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RECIPE MADE WITH LOVE BY

@Lisa Lynn
Contributor
@Lisa Lynn
Contributor
"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."
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  1. Marleys Mom
    Wonderful, very moist cake! Tried it with the instant coffee - no so nice. Tried it again with really good coffee - rave reviews.
    Reply
  2. 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.
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