Deliciously dark soured cream chocolate cake

    45 min

    This chocolate cake oozes decadent, dark-chocolaty sweetness and depth. Soft dark brown sugar in both cake and icing gives it an unmistakeable 'wow' factor. They say that all of the fun happens after dark, and this cake is no exception!

    215 people made this

    Serves: 24 

    • 280g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 110g butter or margarine
    • 550g dark brown soft sugar
    • 3 eggs
    • 1 1/2 teaspoons vanilla extract
    • 85g cooking chocolate, melted
    • 230g soured cream, divided
    • 240ml boiling water
    • 110g butter
    • 220g dark brown soft sugar
    • 4 tablespoons milk
    • 210g icing sugar

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Sift together the flour, bicarbonate of soda and salt. Set aside.
    3. In a large bowl, beat 110g butter or margarine and 550g dark brown soft sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate. Add 1/2 the soured cream and then 1/2 the dry ingredients to the butter mixture until well blended.
    4. Add the remaining soured cream and dry ingredients to the mixture. Stir in boiling water.
    5. Bake in a greased 20x30cm tin for 35 minutes.
    6. Let cool for 10 minutes before icing.
    7. To make caramel icing:

    8. First melt 110g butter in a saucepan. Stir in 220g dark brown soft sugar and boil about 2 minutes. Stir in milk and bring to the boil. Place tin in cold water and stir in the icing sugar. Continue stirring until smooth. Spread over still warm cake.

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    Reviews & ratings
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    Reviews in English (205)


    I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used more unsweetened chocolate-more like 6 ounces(I used Ghirardelli-spend a little extra on a better quality chocolate-it makes a difference) and I only used 2 cups brown sugar- and also I used 1/2 cup sourcream and a 1/2 cup heavy cream instead of one full cup of sourcream. I baked in two 9inch pans for 43 minutes. I used buttercream fudge frosting from this site and it was soo yummy. Always make chocolate cake a day or two in advance because chocolate cake taste better with age-the great chocolate flavors come out.  -  18 Jun 2006  (Review from Allrecipes US | Canada)


    I own my own bakery and I am always looking for a great chocolate cake recipe. I made this cake just to try it out to see if it was something that I would use for my customers in the bakery. The cake was too bitter, too dense and I found that it didn't have a good taste. The taste testers (my employees) have tasted good and bad cake and we were all in agreement that while it wasn't the worst cake, it wasn't good either. Sorry...I will try again, but I am not holding out hope.  -  03 Feb 2008  (Review from Allrecipes US | Canada)


    This cake was excellent. I used triple the amount of chocolate, as recommended. I didn't have unsweetened chocolate, so I reduced the amount of sugar. I also used coffee instead of the boiling water which added a nice taste. I split the recipe in half and made one 9" cake and had enough batter left over to make 6 cupcakes. The cake was very fudgey and yet was not too heavy. It was also very moist. I served it with white chocolate mousse and strawberries and everyone loved it. I would definetly recommend this recipe.  -  15 Apr 2007  (Review from Allrecipes US | Canada)