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Easy Double Chocolate Sour Cream Cake

Easy Double Chocolate Cake

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 389kcal
An easy, rich chocolate cake your family will ask for again and again.
Print Recipe


  • 1 box chocolate Cake Mix I used Duncan Hines Dark Chocolate Fudge
  • 1 cup all Purpose Flour
  • 1 cup sugar
  • 3/4 tsp salt
  • 1 1/3 cup luke warm coffee make sure it isn't super hot
  • 2 Tbls oil
  • 2 tsp vanilla bean paste (or extract)
  • 1 cup sour cream
  • 3 large eggs
  • 4 oz melted semi-sweet chocolate I use a baking bar


  • Preheat oven to 325 degrees.
  • Melt the semi sweet chocolate and set aside to cool.
  • Put the dry ingredients in a bowl and whisk together.
  • In another bowl, mix the wet ingredients (except the chocolate), then pour onto the dry ingredients.
  • Beat on medium speed for about one minute.
  • Scrape down the sides of the bowl and beat again on medium for another 30 seconds.
  • Pour in the melted chocolate and mix on medium, just until combined.
  • Pour into greased and floured pans. This recipe will be enough for 2, 8" round pans that are 2" deep.
  • Bake at 325 for about 45 minutes.
  • Set the cake layers on racks for 10 minutes, then turn out of the pans onto the wire racks to cool completely.


Baked cake layers can be frozen for later use.
Nutritional values do not include icing.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 389kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 475mg | Potassium: 238mg | Fiber: 1g | Sugar: 35g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 2.9mg