• Preparation Time 10 minutes
  • Baking Time 30 minutes
  • Makes 8 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup cocoa powder
  • 1/2 cup hot brewed Folgers® coffee
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips, optional

Serving Size: 8 servings


Serving Size: 8 servings

  • Preheat oven to 350ºF (180ºC). Line a 9” (23 cm) round cake pan with parchment paper overlapping the two ends for easy removal.
  • Combine cocoa, hot coffee and vanilla in small mixing bowl. Cool to room temperature. Add sour cream and mix until combined.
  • Beat butter, sugar and egg in large bowl of electric mixer, about 1 minute. Add cocoa mixture and mix until combined. Add flour, baking soda and salt and mix on medium speed only until flour disappears, about 30 seconds. Stir in chocolate chips. Pour into prepared pan.
  • Bake in preheated oven for 28 to 30 minutes, until toothpick inserted comes out clean. Let cool 5 minutes and then remove to wire rack. Remove parchment paper and serve.


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