About this recipe:This is a moist cake, thanks to the soured cream, which is embellished with a ribbon of chocolate chips running through the centre. You can use two 23cm round cake tins for this recipe - just be sure to watch the cake so it doesn't over-bake.
110g butter, softened
200g caster sugar
250ml soured cream
1 teaspoon vanilla extract
310g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
170g plain chocolate chips
100g caster sugar
1 teaspoon ground cinnamon
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4 grease and flour a 20x30cm tin.
In a medium bowl, stir together the flour, baking powder and bicarb. Set aside.
In a large bowl, cream the butter and 200g of sugar. Add eggs, soured cream and vanilla. Mix well.
Add the flour mixture and combine. Mixture will be thick.
In a separate bowl, combine chocolate chips, 100g sugar and cinnamon. Set aside.
Spread half of the cake mixture in prepared tin. Sprinkle half of the chocolate chip mixture over the mixture. Repeat with the remaining cake mixture, and then the remaining chocolate chip mixture.
Bake at 180 C / Gas 4 for 25-30 minutes or until a skewer inserted near the centre comes out clean.