This Triple Chocolate Sour Cream Cake is your new go-to for moist cake recipes. You’ll love the rich chocolate flavor and incredibly tender crumb, making it perfect for any occasion. This recipe proves that making a truly decadent dessert can be simple and rewarding.
Key Ingredients & Substitutions
- Cocoa Powder: Use unsweetened natural cocoa powder for the best flavor.
- Sour Cream: Essential for moisture and tang; full-fat works best. You can substitute with plain Greek yogurt for a slightly denser crumb.
- Chocolate Chips: A mix of dark, milk, and white chocolate chips creates the “triple” effect. Feel free to adjust ratios to your preference.
- Coffee: Enhances chocolate flavor without making the cake taste like coffee. You can use hot water instead.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
For the Topping:
- ½ cup mixed chocolate chips (dark, milk, white)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Calories per serving: 450 (approx.)
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly. This ensures your delicious moist cake recipe won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps for an even texture.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth. This creates the base for your moist cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined. Don’t overmix, as this can make your cake tough.
5. Add Hot Coffee
Gradually add the hot coffee to the batter, mixing until just smooth. The batter will be thin, but this is normal for a super moist cake recipe.
6. Bake Your Cake
Pour the batter into your prepared pan. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
7. Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents it from getting soggy.
8. Make the Chocolate Glaze
In a small saucepan over low heat, combine the semi-sweet chocolate chips, heavy cream, and butter. Stir until melted and smooth, creating a luscious topping for your moist cake.
9. Glaze and Top Your Cake
Once the cake is completely cool, pour the chocolate glaze over the top, spreading it evenly. Sprinkle with the mixed chocolate chips immediately for a beautiful finish.
Variation Ideas
- Mint Chocolate: Add a teaspoon of peppermint extract to the cake batter.
- Orange Zest: Include 1 tablespoon of orange zest in the batter for a bright citrus note.
- Espresso Powder: Add 1-2 teaspoons of instant espresso powder to the batter along with the cocoa for an even deeper chocolate flavor.
- Nuts: Sprinkle chopped pecans or walnuts on top of the glaze for added crunch.
Storage Instructions
Store your Triple Chocolate Sour Cream Cake covered tightly at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To enjoy, let slices come to room temperature or warm slightly in the microwave for a few seconds.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it unfrosted at room temperature, then glaze and top before serving.
Why is sour cream used in this recipe?
Sour cream adds incredible moisture and a tender crumb, contributing to a truly moist cake. It also adds a subtle tang that balances the sweetness.
Can I use milk instead of hot coffee?
While you can use hot milk, the hot coffee significantly deepens the chocolate flavor without imparting a coffee taste.
My cake stuck to the pan, what went wrong?
Ensure you thoroughly grease and flour the pan, even if it’s non-stick. Lining the bottom with parchment paper can also help.
How do I know when the cake is done?
Insert a wooden skewer or toothpick into the center of the cake. It should come out with moist crumbs, not wet batter.
Can I make this as cupcakes?
Absolutely! Pour the batter into cupcake liners and bake for 18-22 minutes, or until a skewer comes out clean. Adjust glaze quantity as needed.