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This Chocolate cake is from a famous cake decorator in NYC. It's really good!!


  • 2 2/3 cups (12 ounces) all-purpose flour
  • 1 1/4 cups plus 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup (2 sticks; 8 ounces) unsalted butter
  • 2 cups (14 ounces) granulated sugar
  • 2 large eggs
  • 1 1/4 cups (10 ounces) strong coffee


  • Preheat the oven to 350 degrees F.
  • Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Set aside.
  • In a separate bowl, combine the sour cream, vanilla and almond extracts.
  • Set aside.
  • In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
  • Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
  • Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture.
  • Scrape down the bowl after each addition.
  • Gradually pour in the coffee.
  • Scrape down the bowl and beat until thoroughly combined.
  • Divide the batter evenly between the cake pans or muffin tins.
  • For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes or until they spring back after being touched.
  • Allow the cakes to cool for 20 minutes.
  • Once the cake is cool, release it from its pan by running a metal spatula or knife around the sides of the pan.
  • Flip the cake over onto another pan or cake board and peel away the layer of parchment.

Categories: Cake  Dessert 
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