Chocolate middle cake

    45 min

    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.

    127 people made this

    Serves: 24 

    • 110g butter, softened
    • 200g caster sugar
    • 2 eggs
    • 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

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4 grease and flour a 20x30cm tin.
    2. In a medium bowl, stir together the flour, baking powder and bicarb. Set aside.
    3. In a large bowl, cream the butter and 200g of sugar. Add eggs, soured cream and vanilla. Mix well.
    4. Add the flour mixture and combine. Mixture will be thick.
    5. In a separate bowl, combine chocolate chips, 100g sugar and cinnamon. Set aside.
    6. 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.
    7. Bake at 180 C / Gas 4 for 25-30 minutes or until a skewer inserted near the centre comes out clean.

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    Reviews in English (109)


    this was great. easy to make. i took the advise of another reviewer and added applesauce (about1/2 cup) since some said it was too dry. mine came out really moist. i also substituted brown sugar for the white sugar for the topping and mini chips. we will definitely make this over and over. has to cook a lot longer too.  -  22 Aug 2004  (Review from Allrecipes US | Canada)


    I have made this cake twice now and they keep comin' back for more. And both times, I took the advice of other reviewers and added the half a cup of apple sauce, which makes the cake lovely and moist. I also divided the topping and swirled half of the mixture through the batter and the other half I put on top. This is definitely a keeper!!  -  04 Sep 2006  (Review from Allrecipes US | Canada)


    This coffee cake was a big hit with kids and adults. I substituted dark brown sugar for the white sugar in the chocolate mixture and it was very good. I pressed down the topping before I baked (based on other reviewer's feedback) and that helped it adhere to the crust. For the second layer of batter, I dropped it in teaspoons and then spread it. The cake itself is not too sweet and the cinnamon/chocolate combo was great. Will definitely make again.  -  19 Feb 2006  (Review from Allrecipes US | Canada)