My mom found the original recipe for this rich, moist cake years ago so its been in the family for awhile. I remember enjoying it when I was growing up and now my kids are loving it, too. One of my nieces even served it at her graduation reception.
It is baked in a Bundt pan so it looks like it was very complicated when actually it’s very simple. Over the years we’ve even found a few shortcuts that make it easier!
Mocha Flavored Sour Cream Cake
Combine filling ingredients: 1 cup chocolate chips, 1/2 cup brown sugar, 2 Tbsp. instant coffee granules. Set aside.
Combine: 3 cups flour, 1 tsp. baking soda,
3 tsp. baking powder, and 1 tsp. salt. Set aside.
Cream together: 1 cup butter or margarine and 1 cup sugar.
Add: 3 eggs, one at a time, beating thoroughly after each addition.
Add flour mixture alternately with 1 cup of sour cream.
Pour half of the cake mixture into a well-greased Bundt pan. Add the filling, being careful to not touch the sides. Pour the remaining cake batter in the pan and bake at 350 degrees for 1 hour and 10 minutes. (Check it after 40 minutes)
Cool in the pan for 10 minutes, then turn out onto a cake rack and cool completely.
You can finish this off with a drizzle of powdered sugar frosting or even chocolate ganache over the top.
It’s great served by itself, but is even better with a scoop of vanilla ice cream!
If you don’t have sour cream, you can substitute 1 cup of milk and 1 Tbsp. of vinegar. The coffee can be omitted and I’ve even added butterscotch chips to the filling.
No matter how it was served, it’s always been a hit!