Chocolate Chip Soured Cream Cake

    1 hour 55 min

    This cake is so perfectly moist, that it will stay moist for a week! Don't expect it to last that long, however, as it is unbelievably delicious!

    19 people made this

    Serves: 12 

    • 350g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 2 tablespoons unsweetened cocoa
    • 250ml soured cream
    • 2 teaspoons vanilla extract
    • 225g unsalted butter
    • 400g caster sugar, divided
    • 6 eggs, separated
    • 1/4 teaspoon cream of tartar
    • 85g plain chocolate chips

    Prep:40min  ›  Cook:1hr15min  ›  Ready in:1hr55min 

    1. Before you begin, bring all of the cold ingredients to room temperature: set out the soured cream, butter and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake.
    2. Preheat an oven to 170 C / Gas 3. Grease and lightly flour a 25cm tube cake tin. Sift together the flour, bicarb, salt and cocoa. Combine the soured cream and vanilla extract in a separate bowl.
    3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 300g of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in colour. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
    4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the soured cream mixture. Continue adding the flour mixture alternately with the soured cream, mixing until just incorporated. Fold in the chocolate chips.
    5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly). Use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the cake mixture to lighten it.
    6. Fold the remaining egg white mixture into the mixture until combined. Pour the cake mixture into the prepared tin and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a skewer inserted in the cake comes out clean.
    7. Let the cake cool in the tin for ten minutes before inverting the cake onto a wire rack to cool completely.

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    Reviews in English (26)


    Five stars for the recipe instructions! Amanda, you are a great instructor. You've put all the best tips here. Everyone could benefit from bookmarking this recipe and using its techniques for tender cakes. The texture of this cake was phenomenal, not as dense as typical pound cake. I would call this a "cocoa cake", though, because the ONLY change I made was to add twice the amount of cocoa, and it still wasn't very chocolatey. Chocolate ganache from this site topped it well. I wonder what substituting melted bittersweet chocolate for cocoa (2-4 squares) and cream cheese for sour cream would do. At least, DO add more chocolate chips!- 2 cups if you really like chocolate; just don't refrigerate it, or the chips will be hard. I'm savin' this recipe =)  -  04 Oct 2008  (Review from Allrecipes US | Canada)


    This cake is awesome! I do quite a lot of baking and this is one of my favorite cakes ever. The texture is velvety smooth. Really perfect with a cup of tea or coffee. It has a really nice subtle chocolate flavor that was just right for me. I didn't make any changes to the recipe and I have made it twice. I'm normally one to take shortcuts and rush through a recipe (as I have two young children) but I really took my time both times I made this cake...following every step. I will definitely keep this one on file and make it again and again!  -  05 Feb 2009  (Review from Allrecipes US | Canada)


    I made this today for my church community group and it turned out wonderful. I think it may be the softest cake I have ever made...even tasted. I agree too that the directions were fabulous. Great job Amanda and thanks for sharing such a great recipe!  -  10 Mar 2009  (Review from Allrecipes US | Canada)