Cake Central › Recipes › AMAZING Chocolate WASC Cake

AMAZING Chocolate WASC Cake

I have tweaked the White Almond Sour Cream cake recipe many ways and found this way to produce the ultimate chocolate cake. This recipe makes enough batter to fill a 10" x 3" deep pan plus an 8" x 3" deep pan, or two 8" x 3" pans plus a 6" x 3" pan. The recipe may be halved. Note: it is important not to overbake the cake in order to produce the best results. Don't open the oven door until the cakes are nearing the end of baking, or else the centers may collapse. Your cakes are done with a toothpick inserted in the center comes out with a bit of crumb clinging to it, and the cakes are just starting to pull away from the sides of the pans. Two other things to note: first, using the DH Dark Choc Fudge cake mix will result in a deep, dark chocolatey cake without having to use cocoa powder. I have tried this same recipe using other chocolate mixes but the result was not quite as chocolatey. Secondly, although the batter will taste and smell strongly of coffee, the cake will not. The coffee does a wonderful job of boosting the chocolate flavor.

AMAZING Chocolate WASC Cake


  • Ingredients: 2 boxes Duncan Hines Dark Chocolate Fudge cake mix 2 2/3 c. water 1/2 c. vegetable oil 6 large or extra large eggs 16 oz. sour cream 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 tsp salt 1 Tbsp vanilla extract 1 Tbsp instant coffee


  1. Preheat oven to 325 degrees F.
  2. Prepare cake pans by spraying generously with original Pam. Place an inverted flower nail in the center of each pan and spray with Pam as well.
  3. Add cake mix, flour, sugar, and salt to mixing bowl and stir with a whisk to mix and de-clump the cake mix. Dissolve coffee granules in room temperature water. You may also use 2 2/3 cups cooled strong black coffee in place of the water and instant coffee if you prefer. Add remaining ingredients to mixing bowl and mix on low speed for one minute. Stop, scrape bowl, and mix for 2 minutes on medium speed. Pour into prepared pans and bake on middle rack of oven. Your cakes are done with a toothpick inserted in the center comes out with a bit of crumb clinging to it, and the cakes are just starting to pull away from the sides of the pans. Let cool for half an hour in the pan, then invert onto cooling racks to cool to room temp. Wrap cakes in plastic wrap after cooling to prevent cakes from drying out. These cakes freeze really well. Wrap cakes well with plastic wrap and then with foil, and place in freezer. For long-term storage (more than 2 weeks), place wrapped cakes in a paper grocery sack. The paper sack will keep freezer odors out of your cakes. When you are ready to thaw them, remove cakes from paper sack and leave on counter overnight in plastic/foil.

Comments (74)

thanks! I used the DH Devils food for a milder chocolate taste and it was wonderful!
Fantastic cake. Only problem I had is I didn't leave the cream cheese out long enough. It sat out for quite a while but didn't break down enough so I had little white chunks in my batter. Tip - Let the cream cheese super soften!!!! Made the cake again - FANTASTIC!!! No problems
DC0630--you used cream cheese instead of sour cream? What made you change it? I bet it is great with cream cheese as well!
Cupcakes made with this recipe turned out nicely domed (Rises EASILY). Baked at 350. No 400 degree prebake needed it rises nicely. Nice dark chocolately. Makes 36 to 48 CC for HALF the recipe depending on your CC pan size.
AWESOME! Very moist and great chocolate flavor.
Hey, I made this recipe Friday and it would not come out of the pan and when I tried to pick it up to torte & layer it fell all to pieces....I used the DH Fudge Butter Recipe (without using butter)..... Do you think that could of made it stick and fall apart... Loved the taste of the cake... Any help you can give me I would greatly appreciate... Thank you
This is def one of my favorite chocolate cake recipes but it is very very moist so I freeze before trying to work with it,
Its MUCH too moist to cut or torte right out of the pan. I take it out of the oven, let it sit 10 min, then flip it on a cooling rack and immediately on a board with saran wrap on it. I then wrap it completely in saran and pop it in the freezer for about 2 hours at least. Then its cool and sometimes partially frozen so its much easier to handle.
Does this recipe work well for tiered cakes? I need a chocolate cake for a wedding-- 12", 8" and 4" 2-layer tiers so I want something that holds up well (firm, easy to stack). I just have 2" pans so do I need to make this twice to fill these pans ?
Does this work well for rectangular cakes? What size with this recipe make? Sounds yummy!
Yummy! This was a very rich chocolate recipe! The batter filled my poor little KitchenAid to the top. I was able to get 2 ea. 8inch/6inch rounds (2inches high), plus some extra cupcakes for sampling. I froze them for about a week before removing from the freezer to stack. They were a little 'soft' after thawing, but they iced with BC well. The cake sat overnight at RT, and was served the next day around 6pm. The cake was still moist and delicious!
I've made this recipe SEVERAL times and never have I been disappointed. So I figured, if I can use it with a chocolate cake mix, why not with other flavors. So far I've made spice, yellow, lemon, and chocolate, and ALL of them come out FANTASTIC!! Of course with other mixes than chocolate, I do not add the coffee. :o) I've also received several request for making cakes just because of this recipe.
I made this tonight it is simply AMAZING!!! Very Moist and just perfect! i was worried about the sour cream how it would taste in the cake you can not tell there's any sour cream. I did leave out the coffee but overall I love this recipe and will be using it from now on!!!
If the coffee is left out of this recipe, should something be added in its place? I am desperate to find a moist chocolate cake recipe - I am making a pirate ship cake and need something that will carve and hold up to stacking and fondant. Help!!! Anyone??? :-)
I've thrown out all my other chocolate cake recipes. This IS the perfect chocolate cake I've been searching for. Thanks so much for the recipe, Cakepro!
I am making this one right now and from what I tasted YUMMY!. I was able to make a 10x3 & a 8x3. I also used Devils Food Cake Mix and no coffee. I can't wait to try this!
Has anyone used this recipe for a shaped cake? Making my son an elmo cake for his birthday and want to know if it is too moist of a cake for that.
I turned these into 3 dozen cupcakes, and because there was so much batter, I also made a few 6x3 cakes (4 to be exact).
This cake is delicious...very moist. I didn't have a good experience carving or stacking though. It was much to light and moist to stack well. However, for a single tier cake, it's perfect!
Will this cake work for a two tier cake? I need a good choc recipe for a groom's cake.... I plan on using buttercream and fondant. Any help would be greatly appreciated.
Cake Central › Recipes › AMAZING Chocolate WASC Cake