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So I made this cake because I needed to use us a cup of sour cream before it went bad. This cake is amazing! I love it and plan on using it for Chocoflan. I did use cake flour instead of all purpose BUT it was so soft and fluffy! I did not add the frosting on top because of calories lol just kidding! I just thought it was sweet enough. I use Mccafe Medium roast coffee and it was not overpowering. Thank you Summer! :)
I had to look up chocoflan, Max, and now I’m glad I did.
Perfection in a pan!!!I followed the recipe to the letter because what is the point of making all kinds of changes to something and then commenting on it??? Suggestions for next time are fine, but what is the point of changing everything about a recipe and then reviewing it? (Sorry, just a pet peeve of mine.) Anyway, this made the most moist, chocolatey, delicious cake I think I have ever had. The sour cream frosting reminded me more of a chocolate cheesecake flavour, which is perfect for those of us who don’t care for cloyingly sweet frosting but also are not huge fans of the bitterness of dark chocolate ganache. This cake strikes a perfect balance and I think will appeal to all. As my husband stated “Perfection in a pan!”
As a novice baker, this cake turned out pretty good and it wasn’t tooth-achingly sweet. It was then frosted with a cream cheese frosting which my niece devoured. However, the inside of the cake seems kinda too moist and not as fluffly as I would have imagined despite the toothpick coming out clean after 35 min in two square pans at the desired temp. Any advice?
Another thing, although I made this cake with natural (non-alkalised) Ghiradelli’s cocoa powder this time around, would Hershey’s natural cocoa powder be dark enough for this recipe? Will it taste just as nice with Hershey’s?
Thanks for the great recipe!
Hi Jen, you baked this cake correctly. It’s not fluffy and incredibly moist. So if you prefer a less moist cake with a lighter crumb, look for another recipe (I checked out the ones on our site, and all of the traditional chocolate cake recipes we have are pretty similar to this one). I think a recipe where you cream butter and sugar together (as popped to using oil or melted butter) will get you closer to that texture.
As for the cocoa powder, Hershey’s should be just fine. I’ve made this cake with it and been happy with the results, though I do prefer to use Ghiradelli when I have it. No one seemed to mind Hershey’s, though, including me!
Thank you the cake was delicious very moist has anyone ever made cupcakes
I made this cake delicious and very moist I was thinking about making cupcakes what do you think thank you for this awesome recipe u
This recipe should work great as cupcakes! If you try it, let us know how it goes. And glad you liked the recipe…it’s dangerously good!
This cake is excellent! The method was little unorthodox but it turned out great and was super easy to put together. I didn’t use your frosting recipe but the cake was amazing! Thank you for the cake recipe.
Thank you for this recipe, we made this yesterday & it was so good! More power!
Made this cake today and it was awesome! Loved that it was so easy to make and tasted so good…the only thing was the texture was very crumbly. I halfed the recipe as I only had an 8″ pan and baked at 150c for 45mins. Any suggestions on what can be adjusted to make it less crumbly? Thanks
Hi Icy, glad you enjoyed the cake. I’ve made this a number of times and would not describe it as crumbly, so I’m not quite sure what to tell you–if anything, it’s so moist it can be tricky to get very clean slices. Is that more of what happened to you? One thing I’ve done is refrigerate the cooled cake before icing it, and this has helped me get cleaner slices. Hope that helps!
Perfect recipe, just what I was looking for. Can be under sweet if not using icing or frosting but perfect with icing. I’ve added it in my favourite recipe book already. Thanks for sharing.
To make this cake was so easy, this cake is moist and it taste so good.
I only have Cold premade cold brew coffee. Can I use that at room temp or should I try to heat it up?
Hi Ashey. It’s best to have the coffee “piping hot”, as Summer says, when you add it to the dry ingredients. It helps open up the cocoa flavor, plus the batter comes together more smoothly. So heat the coffee up to about serving temperature. Did you bake the cake already? How did it turn out?
I switched out the coffee for chai tea, so yummy.
What a cool swap! Thanks for sharing.
Thanks for the recipe! I used 9 inch spring foam and baking time at 300F is a bit over 50 mins for toothpick to be clean. Texture is moist and fluffy! I used cream cheese frosting with a bit of cocoa powder, looks prof and tastes really yummy!
Absolutely wonderful… An easy and tasty cake… Everyone loved it!!!!
Just the cake I was looking for to finish off a jug of sour cream. I followed the directions exactly and got a fluffy and rich delicious cake. I paired it with a basic chocolate frosting recipe found on the back of a cocoa powder container and some rainbow sprinkles. The cake looks especially neat and pretty when frosted but if frosting isn’t your thing this would still be a great recipe.
I use this recipe at the assistant living facility I work at & everyone loves it!I also do wedding cakes on the side.Curious if a white version could be made or if anyone has tried
Thank you for making this at your workplace! I bet it brings a lot of smiles. And the idea of making a white version would be really interesting (sort of like a white Texas Sheet Cake?) You could start tweaking a recipe like this for a 9 x 13 pan, perhaps.
This is my favorite celebration cake. Made it over the holidays for winter birthdays and will make tonite for daughter’s birthday. Love, love both icings, also!
Cake was delicious and got rave reviews all around, moist and rich and not too sweet. Even good after a few days. The frosting was a failure for me on both attempts. Way too runny and did not sit well on the cake. Tried it with both full fat & low fat sour cream. Even added extra powdered sugar the 2nd time and used a hand mixer and tried chilling it in the fridge. Still too runny.
I love this cake too! As for the frosting, sorry to hear it was runny both times you made it. Hmm, perhaps it was the chocolate. Did you use chocolate chips? If so, what kind–semisweet? Milk? Or chocolate coating (which contains vegetable oil) instead of chocolate (which contains cocoa butter)? I’ve made frostings and fillings like this before, sometimes when I used chocolate otherwise than what the recipe called for, the end result did not firm up. That’s the best reason I can think of at the moment.
Hi Sara, I used dark compound chocolate (block), not chocolate chips. What type of chocolate do you use for the frosting?
Ah-ha, Dede, that’s the culprit! Compound chocolate does not work well in things like this frosting. I’d say use either a decent semisweet baking chocolate like Ghirardelli, or good quality semisweet chocolate chips. The chips have a non-melting coating to help them keep their shape, and sometimes that can be problematic in frostings like this. Check the ingredients listing on the bag to make sure they are made with cocoa butter, and contain no vegetable oil. But most established brands (like Toll House) and reputable store brands should work fine.
Have never successfully made a moist, cakey flavorful cake from scratch until this recipe. It is magic.
This is absolutely idiot proof. No prior baking skills needed but it just so happens I do bake and now this is my go to recipe for perfect simply delicious chocolate goodness…forever. My family melts over this cake.