A very easy and delicious mocha cake that uses instant coffee powder and sour cream for extra moistness.
I made this for my class today and they LOVED it! Very moist. yummy! I used a strong cup of my favorite coffee in place of the water/instant coffee. I didn't mix the ingredients in the order of the recipe. I combined the chocolate, sour cream, oil and sugar. Then I combined the dry ingredients. I alternated adding the dry and hot coffee to the chocolate mix. well worth it! - 05 Jun 2007 (Review from Allrecipes USA and Canada)
I think the amount of water called for in this recipe is too much--the batter was so thin that the nuts and chocolate chips that are sprinkled on the top sunk to the center/bottom. I think cutting the amount of water down to 1/2 or 2/3 cup would be better. This coffee/water mixture should be mixed with the wet ingredients--mixing it the way it calls for in the recipe doesn't work very well. Also, I think it would help to mix the sugar with the wet ingredients instead of with the dry ingredients. All in all, the flavor of this cake is good, but the texture is not. - 20 May 2003 (Review from Allrecipes USA and Canada)
This cake is moist, fudgey. I was worried about how thin the batter looked when I put it in the baking pan, but don't worry! It came out great! I didn't use any frosting, and it was perfect without it. - 29 Sep 2002 (Review from Allrecipes USA and Canada)