Best 2 Sour Cream Mocha Cake Recipes

In the realm of delectable desserts, the sour cream mocha cake stands as a true culinary masterpiece, captivating taste buds with its rich, indulgent flavors and captivating aroma. This tantalizing treat combines the tangy zest of sour cream with the deep, chocolatey allure of mocha, creating a symphony of flavors that will leave you craving more. With its moist, tender crumb and decadent frosting, this cake is a celebration of sweet indulgence, perfect for special occasions or simply as a delightful treat to savor anytime. Embark on a culinary journey as we delve into the secrets of crafting this exquisite dessert, exploring variations, techniques, and tips to ensure your sour cream mocha cake becomes a cherished family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use high-quality coffee for the best flavor. Freshly ground coffee beans will give you the best results.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you don't have sour cream, you can use plain yogurt instead.
For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
To make a mocha buttercream frosting, simply add 1/4 cup of cooled espresso to your favorite buttercream frosting recipe.

Conclusion:

This Sour Cream Mocha Cake is a delicious and decadent treat that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're in the mood for a chocolate cake with a coffee twist, give this recipe a try. You won't be disappointed!