Rating: 3.2 stars
45 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 1

This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor of the chocolate.

Everyday Food, September 2005

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Recipe Summary test

prep:
45 mins
total:
2 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.

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  • Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

  • In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.

  • Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before frosting.

  • Make frosting: Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

  • With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes.

  • To frost cake, place a cake layer bottom side up, on a serving plate (tuck strips of waxed or parchment paper under edge of cake), spread about 3/4 cup frosting over the top. Place the other cake layer on top; cover assembled cake with remaining frosting.

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Reviews (5)

45 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 1
Rating: Unrated
03/17/2013
This cake was good, but turned out super sweet and not very chocolate-y. I enjoyed the cake itself, albeit not very dark, however the frosting tasted like fudge! It was so sweet that it overpowered the chocolate. Next time I would find a different, creamier, and darker-chocolate frosting. Seriously, 2 1/2 cups confectioner's sugar is way over the top.
Rating: Unrated
07/23/2011
this cake turned out with a lovely texture. I baked the layers barely 30 minutes to ensure a moist tender cake. I also tweaked the frosting by using 1/3 cup sour cream in place of the 1/3 cup milk, but added 1 plusTBS milk to get a nice spreading consistency. I baked this for my sister in love when she came home from the hospital.This cake made everyone feel better! Thanks for sharing.
Rating: Unrated
01/09/2009
I am glad the directions are updated. This is a wonderful cake. I get asked for the recipe frequently. Many people ask me to bring this cake. It's become a staple.
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Rating: Unrated
08/22/2008
The directions and ingredients have been updated and are now correct. Enjoy your cake!
Rating: Unrated
06/15/2008
Terrible directions!!!! What is the powdered sugar, vanilla extract