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  • Serves 20
  • 25 mins prep
  • 45 mins cook

Chocolate sour cream cake

Chocolate Sour Cream Cake

Chocolate sour cream cake, chocolate recipe, brought to you by Australian Table


Chocolate sour cream cake

  • 250 g unsalted butter, at room temperature
  • 1/2 cup (40g) flaked almonds
  • 1 cup (250m|) boiling water
  • 200 g dark chocolate, chopped
  • 1 tsp bicarbonate of soda
  • 1 1/4 cups (275g) caster sugar
  • 3 eggs, separated
  • 1 tsp vanilla extract
  • 2 1/2 cups (450g) plain flour
  • 1 tsp baking powder
  • 2/3 cup (160g) light sour cream


Chocolate sour cream cake

  1. Preheat oven to 180°C. Use a little butter to grease two 20cm ring pans. Scatter flaked almonds over base and sides of each pan.
  2. Combine boiling water, chocolate and bicarbonate of soda in a bowl. Stir until chocolate melts and mixture is smooth. Set aside.
  3. Using an electric beater, beat butter and sugar until pale and creamy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
  4. Combine cooled chocolate and creamed mixture. Sift flour with baking powder and a pinch of salt and fold into chocolate mixture alternately with sour cream, beginning and ending with flour. Using an electric beater, beat egg whites until soft peaks form. Fold into mixture.
  5. Spoon mixture into prepared pans. Bake for 45 minutes, until a skewer inserted comes out clean. Cool in pans for 5 minutes, then turn out onto a wire rack to cool completely.


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