Sour cream chocolate cake

  • 50 mins cooking
  • Serves 10
  • Print


Sour cream chocolate cake
  • 125 gram butter, softened
  • 1 cup (220g) firmly packed light brown sugar
  • 2 eggs
  • 2/3 cup (160ml) milk
  • 1 cup (240g) sour cream
  • 2 cup (300g) self-raising flour
  • 2/3 cup (70g) cocoa powder
  • 2/3 cup (160g) sour cream
  • 200 gram dark eating chocolate, chopped


Sour cream chocolate cake
  • 1
    Preheat oven to 160ºC. Grease a deep 23cm round cake pan. Line base and side with baking paper.
  • 2
    Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl. Stir in combined milk and sour cream, and sifted dry ingredients in two batches.
  • 3
    Spread mixture into pan; tap pan on bench to remove any large air pockets. Bake about 50 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 4
    To make sour cream ganache, combine sour cream and chocolate in small saucepan; stir over low heat until smooth. Cool about 45 minutes or until spreadable.
  • 5
    Split cake in half, sandwich with half the ganache; spread cake top with remaining ganache.

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