Cocoa Crater Cake
Submitted by simbol
A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating “craters” as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsThe name says it all. Spoonfuls of a thick cocoa fudge filling get dropped across the batter and gently marbled with a fork. As the cake bakes, the filling sinks and swirls, creating little craters of concentrated chocolate throughout.
The cake itself is deeply chocolatey thanks to sour cream keeping the crumb moist and tender. Chopped nuts scattered over the top add crunch to every slice.
This is a one-pan, no-frosting-needed kind of cake. A dusting of powdered sugar is all the finish it takes. Cut it right from the pan and serve.
Pro Tips
- Don’t over-marble the filling; a few swipes with a fork creates the best crater effect
- The sour cream is the secret to keeping this cake moist for days; don’t substitute yogurt
- Let it cool completely in the pan before dusting with powdered sugar, or the sugar will melt and disappear
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease and flour 13×9×2-inch bakingpan.
Prepare CRATER FILLING.
In large bowl, stir together flour, sugar, cocoa, baking soda.
Add sour cream, butter, eggs and vanilla; blend on low speed.
Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally.
Pour batter into prepared pan.
Drop half teaspoonfuls of filling 1 inch apart over top of batter.
With fork, marble filling lightly over batter.
Sprinkle nuts over top.
Bake 35 to 40 minutes or until wooden pick inserted in cake Cool completely in pan on wire rack. Sprinkle powdered sugar over top, if desired.
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