Best 2 Sour Cream Mocha Cake Recipes

Indulge in a symphony of flavors with our tantalizing Sour Cream Mocha Cake. This decadent dessert combines the richness of chocolate with the tanginess of sour cream, resulting in a moist and flavorful cake that will leave your taste buds dancing. Embark on a culinary journey as we unveil the secrets behind this irresistible treat, including a classic Sour Cream Mocha Cake, a gluten-free variation for those with dietary restrictions, and a delightful Sour Cream Chocolate Cake that offers a unique twist on the traditional recipe. Prepare to tantalize your senses and create a dessert that will be the star of any occasion.

Here are our top 2 tried and tested recipes!

SOUR CREAM-MOCHA BUNDT CAKE

Sour Cream-Mocha Bundt Cake image

This rich and delicious cake not only holds up for days--it gets even better. Baked with both instant powdered and brewed espresso, it boasts subtle coffee flavor. Sour cream in the batter ensures a moist texture and enhances taste.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Time 3h50m

Number Of Ingredients 18

Ingredients

1 tablespoon Dutch-process cocoa powder
1 tablespoon instant espresso powder
2 tablespoons granulated sugar
3 sticks plus 2 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon Dutch-process cocoa powder
3 1/4 cups all-purpose flour
1 1/2 teaspoons coarse salt
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup brewed espresso or very strong coffee
1 tablespoon instant espresso powder
1 cup sour cream
2 1/2 cups granulated sugar
4 large eggs, room temperature
1 cup (5 ounces) very finely chopped bittersweet chocolate (61 percent cacao)
Confectioners' sugar, for dusting
Lightly whipped cream, for serving
Candied Lemon Zest, for serving (optional)

Steps:

Filling: Preheat oven to 325 degrees. Stir together cocoa, espresso powder, and granulated sugar.
Cake: In a small bowl, mash together 2 tablespoons butter and 1 tablespoon cocoa; generously brush a 12-cup nonstick Bundt pan with mixture. In another bowl, whisk together flour, salt, baking soda, and baking powder. In another bowl, whisk brewed espresso into remaining 1/2 cup cocoa and espresso powder until smooth; whisk in sour cream.
With a mixer on medium-high speed, beat remaining 3 sticks butter with granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in three batches, alternating with cocoa mixture in two batches. Beat to combine, scraping down bowl as needed. Beat in chopped chocolate.
Transfer one-third of batter to prepared pan. Sprinkle with half of filling, avoiding edges. Repeat, then finish with remaining one-third of batter, smoothing top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan on a wire rack 15 minutes, then turn cake out onto rack; let cool completely, at least 2 hours.
Dust with confectioners' sugar. Serve, with a dollop of whipped cream and some candied lemon zest.

SOUR CREAM MOCHA CAKE

Sour Cream Mocha Cake image

Use instant coffee and melted chocolate chips to make this easy and delicious sour cream cake.

Provided by Stephanie

Categories Desserts Cakes Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

Ingredients

2 cups semisweet chocolate chips
½ cup sour cream, room temperature
½ cup vegetable oil
2 eggs
2 cups white sugar
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons instant coffee powder
1 cup warm water
½ cup chopped walnuts

Steps:

Microwave 1 cup chocolate chips in a small, microwave-safe bowl on high for 1 minute; stir. Cook at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
Beat melted chocolate, sour cream, oil and eggs in large mixer bowl. Beat in sugar, flour, baking soda and salt. Dissolve coffee crystals in water; gradually beat into batter. Pour into greased 13 x 9-inch baking pan. Sprinkle the remaining 1 cup chocolate chips and the chopped nuts over the top of the cake.
Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes or until cake tests done.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 64.2 g, Cholesterol 35.2 mg, Fat 23.7 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 8 g, Sodium 196.5 mg, Sugar 48.8 g

Tips:

For a richer flavor, use dark chocolate or espresso powder in the cake batter.
To make the cake extra moist, add 1/2 cup of sour cream to the batter.
If you don't have sour cream, you can substitute plain yogurt or buttermilk.
To make the mocha frosting extra creamy, use heavy cream instead of milk.
For a more intense chocolate flavor, add 1/2 cup of cocoa powder to the frosting.
To decorate the cake, you can use chocolate chips, chopped nuts, or whipped cream.

Conclusion:

This sour cream mocha cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake layers and creamy mocha frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this sour cream mocha cake a try. You won't be disappointed!