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


    Preheat oven to 325 degrees F.

  1. 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.
  2. 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.

72 Responses to “AMAZING Chocolate WASC Cake”

  1. After reading my reply I think I still left room for confusion about the coffee. You can use granules if you dissolve them in liquid first. The whole point is that the coffee be in liquid form and you aren’t dumping coffee grounds/granules in the batter.

  2. Try this recipe today and fell in love with it i’m not a baker so for me to get this right shows how easy it is. This is my go to recipe for chocolate cake now thank you so much

  3. This is the ONLY recipe I use for chocolate cake! I’ve made this recipe so many times with the Very Special Buttercream recipe that I got from this site! People love it! Also, wanted to throw out there that I have used this recipe with Dunkin Hines French Vanilla Cake, Red Velvet and Spice Cake instead of Dark Chocolate Cake Mix and omitted the coffee (just used plain water) and it is fantastic!!!! Especially the French Vanilla Cake :) Thanks for sharing :)

  4. Was MOST DISAPPOINTED with this recipe! UGH! All the rave reviews. The cake baked perfectly on the outside and sank in the middle and crinkled up on the middle top. Worse…when I let the cake cool in the freezer and out on the counter, I torted the cake only to see that that middle WAS NOT BAKED FULLY! I was so pissed off that I ended up cutting out a huge inner circle chunk of the half baked cake and dumped it. BTW The cake tester came out clean all over the cake including the middle! I ended up filling the big whole of the two layer cake with BC chocolate fudge icing.

    The jokey part about all of this is that the customer wrote back 2 days later to say that the cakes were great. I was like..good lord good thing I cut out the uncooked middle!

    I think I’m gonna stick to my scratch chocolate cake recipe. This one tastes too artificial for me and bcuz I sell cakes to the public I cannot afford any loss of customers from an uncooked cake.

    Has anyone had this same problem of the sinking in the middle and the uncooked part?!?!

  5. Pearl645, I’ve made this a couple times and it’s been fantastic but when I made it today I had the exact same experience you described. So I re-baked. Same thing happened. Now it’s 10:30 and I have to re-bake again. Wish I knew what was going on! Anyone have any answers?

  6. This is the ONLY Chocolate cake recipe I use!!! Baked one yesterday and it turned out fantastic again!! Mine only sank once and seemed uncooked, I changed my oven temp to 325 bake them a little longer now and never open the oven to check until they are almost done! Excellent cake to ice and fill with cream cheese frosting!!! Love it!

  7. This is by far the best chocolate cake I have EVER tasted! It is now my only chocolate cake recipe. The only negative thing I can say is it is a softer cake, so carving/sculpting would probably be difficult. But if you are not carving it, this cake is absolutely the best! Other than that it is perfect!

  8. I use 1 tbl instant coffee granules mixed into the water. I’ve stacked and carved this cake with no problems….baked, cooled and frozen ahead of time. A flower nail or core is essential for larger pans to get this cake baked through to the middle. It does stay a little tacky on the top when you trim to level. It’s my go to cake for chocolate. I fill with either chocolate buttercream, oreo buttercream, or peanut butter chocolate buttercream. A tweenkie filling would be good too.

  9. You might be experiencing the underbaked problem with the DH cake mix because (in case you haven’t noticed) they are 16.5oz now and not 18.25. More liquid and less solid is probably the culprit in a wetter result!

  10. I’ve made this cake three or four times now and absolutely love it!!! It’s perfect….rises beautifullly….made it as rounds (both 2 and 3″ deep), cupcakes and sheets. Just watch the baking time…don’t open the door until you’re pretty sure it is almost done…this is definitely my go to Chocolate Cake!!!!! Just wish it would stack but definitely see where it would collapse under the weight. Overall though, this is a perfect 10 for me for anything other than tiers.

  11. Okay this is my favorite tasting cake and every time I make it everyone tells me it is the best tasting cake they have ever had. That said I made this cake for my cousins wedding and the bottom layer of each tier started collapsing and the butter cream was budging out from between the layers. Not sure what went wrong. The cakes were 14″x3, 10′x3 and 6″x3. I doweled each tier. This has happened before with other cakes. Please help if you can I will take any advise.

  12. This is my go to chocolate cake. My husband doesn’t usually like chocolate cake but will eat this every time! Just put a 12X18 in the oven and this recipe made just the right amount although I expect it to be close to bubbling over. We’ll see!

  13. I have baked this recipe 100x now. I am not joking. Everyone who tastes it loves it. This has been my go to chocolate cake recipe for almost one year. LOVE IT!!! Yes, the amounts are smaller now in the duncan hines, but I don’t use any other brand. I have tried them and they just don’t work. The only problem I have had with the less amount in the box is that it doesn’t make up the same amount of batter as before. About 1 whole cup less. Stinks but I won’t change a thing.

  14. I just baked a 12×18″sheet cake and had FABULOUS RESULTS! I will tell you that i did just as the directions said… This entire batter fills a 12×18″ pan perfectly to 2/3-3/4 full. In addition, instead of the flower nail method (Ihavent had great luck with it when the nail falls in the batter!!!) i used an old towel cut to the size of the pan, and drenched it in water, wrang out slightly so it wouldnt drip than used that as a bake even strip. My cake is completely LEVEL! Im thinking Im not gonna level it bc its perfect. The cake rose to the edge of the 2″ pan with NO SPILLAGE. I baked the cake for 1HOUR 10 MINUTES. Checked it with a tooth pick and its completely done in the middle!!! No JIGGLE! Im gonna used this cake with an oreo filling and vanilla buttercream icing.

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