Chocolate Mocha Cake

I developed this recipe with a friend many years ago. It’s extremely rich and fattening, but well worth every calorie.

Yield 1 cake or 24 cupcakes
Time 45 minutes
  • 2 bowls
  • Whisk or hand mixer
  • Wooden spoon
  • 2 cake pans, large baking pan, or cupcake pans
  • butter knife
  • 2 c sugar
  • 2/3 c butter
  • 2 eggs
  • 2 c sour cream
  • 2 c flour
  • 1 t salt
  • 1 t baking soda
  • 5 T cocoa powder
  • 3/4 c hot black coffee
  • 2 t vanilla
Directions Preheat oven to 350.

Beat the sugar, butter, and eggs until fluffy. Mix in 1 c sour cream.

In another bowl, combine flour, salt, baking soda, and cocoa. Gradually beat into egg mixture. Add coffee and vanilla.

Spread into baking dish or cupcake pan.

Bake 25-30 minutes, until butter knife poked in center comes out clean. Cool, then frost with remaining c sour cream.

Notes You can also use softened cream cheese as frosting, but I prefer the contrast provided by sour cream on this rich chocolate cake.
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