Serve refrigerated or at room temperature, according to Meeps Yox’s recipe for zucchini soup.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch tube pan |
Ingredients
- 1 cup water
- 1 cup unsalted butter
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon baking soda
- ½ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
- Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
- Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 422 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 14 g |
| Sodium | 73 mg |
| Sugars | 34 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Easy, quick, delicious, very moist. My tube pan is 2 pieces, so because the batter is so “liquidy”, some of the batter leaked out. I’ve made many pound cakes and have not had that problem. Because of the taste I could not give it less then 5 stars. Next time I’ll use a regular cake pan, or loaf pan. I was out of sour cream, so I used Greek yogurt as a substitute. It was really delicious. We really did enjoy the cake.
We love this cake. Definitely consider it more of a milk chocolate flavor. Fantastic with dark chocolate ganache for a topping.
Didn’t have two cake pans so ended up using a spring form pan. Took longer to bake, but the cake was delicious. Made it for my wife for her birthday. Will have to make it again next year.
More fudge like and less cake.
This cake was nice and moist and my family loved it
Very easy to make and a tasty cake. It wasn’t nearly as moist as I had hoped it would be though – not what I expected for fudge cake. Still, it was a nice experience.
Not bad at all…It was very tasty…everyone enjoyed it!
Disappointing
Very easy to make and a wonderful taste.
Don’t try this recipe. It tasted like a brownie that went wrong. It was a wierd texture and in my opionon not very good at all.
Not a bad cake but not very chocolately, not what I was looking for. I followed others recommendations and added extra cocoa powder, it was still not very chocolatey. I was looking for a more dense fudgy cake.
Mine turned out more like a cakey brownie, but the flavor was nice.
this recipe was wonderful. it was easy and delicious. i made this on superbowl sunday and didn’t have any sour cream, so instead of fighting the crowds in stores i just made it without it. still this cake was very moist and delicous. i can’t wait to try it with all of the ingredients.
This was wonderful! The only chocolate I had was semi-sweet chocolate chips, so I used about 3/4 cup. I also added 1/2 teaspoon of salt with the dry ingredients. Moist, dense, and perfect old fashioned chocolate homemade flavor!
Wonderful cake! I also used 1 cup of strong brewed coffee instead of the water. I increased the chocolate to 6 ounces. Very moist and delicious. I used a bundt pan and the baking time for my cake was about 40 minutes. Will definitely be making this alot!
The best chocolate cake I have ever made or eaten for that matter! Moist, thick and perfectly chocolate! I did substitute vanilla hazelnut coffee for water and added an extra ounce of chocolate to the original recipe. This recipe is already book-marked and will certainly use it again!
pretty bloody good
This is a really easy, delicious cake! I did add a teaspoon of cinnamon for a “Mexican chocolate” flair and for presentation’s sake, I made a glaze of 1 cup powdered sugar, 3 tbl milk, and 1 tsp vanilla and drizzled it over the top. I will definitely be making this again and again, thanks!
i LIKED THIS CAKE IT WAS VERY MOIST AND MY HUSBAND RAVED ABOUT IT. i SENT HALF OF THE CAKE TO MY MOTHER IN LAWS AND THEY LOVED IT ALSO, SO MUCH SO MY NEICE JUST CALLED AND ASKED ME TO BAKE ANOTHER FOR HER. THIS CAKE IS GREAT.
To be honest, the batter was much better than the final baked product which was just okay. Still it gets 4 stars because the batter itself was wonderful!!!
This cake was wonderful! My daughter was craving chocolate so I found this recipe and she loved it. It’s super moist, chocolaty and very satisfying!