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Ingredients
| semisweet chocolate chips (chips): 2 cups |
| sour cream: 1/2 cup |
| vegetable oil: 1/2 cup |
| eggs: 2 |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 3/4 tsp |
| Kosher salt: 1/2 tsp |
| instant coffee: 2 Tbl |
| water: 1 cup (warm) |
| walnuts (chopped): 1/2 cup |
Sour Cream Mocha Cake
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- 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.