Chocolate sour cream cake recipe

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Photography: Brett Stevens
Photography: Brett Stevens
  • Cuisine: Modern Australian
  • Servings: Serves 10 or more
  • Cooking Time: More than 1 hour
  • Course: Dessert

Ingredients

250g unsalted butter, at room temperature
½ cup (40g) flaked almonds
1 cup (250ml) boiling water
200g dark cooking chocolate, chopped
1 teaspoon bicarbonate of soda
1¼ cups (275g) caster sugar
3 eggs, separated
1 teaspoon vanilla extract
2½ cups (450g) plain flour
1 teaspoon baking powder
2/3 cup (160g) light sour cream
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Preparation

Preheat oven to 180°C or 160°C fan. Use a little measured butter to grease two 20cm ring pans. Scatter flaked almonds over base and sides of each pan.

Combine boiling water, chocolate and bicarbonate of soda in a bowl. Stir until chocolate melts and mixture is smooth. Set aside. 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.

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 eggwhites until soft peaks form. Fold into mixture.

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.

If you enjoyed this Chocolate sour cream cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, child-friendly recipes, baking recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

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