AMAZING Chocolate WASC Cake
Printed From https://www.cakecentral.com/recipe/7367/amazing-chocolate-wasc-cake 2024-04-26
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
- 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
Instructions
- Preheat oven to 325 degrees F.
- 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.
- 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.