Chocolate Sour Cream Cake Recipe

Sure to satisfy even the most discerning of chocoholics, this easy Chocolate Sour Cream Cake recipe is seriously moist and simply divine. Be sure to watch the video too.

This just might be hands down the best chocolate cake ever! How do we know? WHOot recipe contributor, Nicole Cody’s husband, loves it. In fact, he hates Chocolate Cake, that’s how good this is!

As easy as a box mix to whip up, this cake is smothered in a delicious, homemade chocolate ganache. Dense and full of fudge flavor, the cake is as good on its own as it is with the ganache.

You could even top it with a dusting of powdered sugar, or just leave it plain. This is perfect with a cuppa or afternoon tea.

One thing that is sure and that is that you will make this cake over and over again. It really is that good.

Chocolate Sour Cream Cake Video

Whilst Nicole doesn’t have a video tutorial for her Chocolate Sour Cream Cake, Chef John of Food Wishes has his own version for a Chocolate Sour Cream Bundt Cake. The recipes may vary but you can choose which you want to use. Click Play above to view now ^

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Chocolate Sour Cream Cake Ingredients

  • 1 cup of plain flour (can be wheat flour or gluten-free)
  • 4 tablespoons cocoa
  • 1 teaspoon bicarb soda
  • 1 pinch of salt
  • 1 cup of soft brown sugar – lightly packed
  • 1 large egg
  • 1 cup of sour cream
  • 1 teaspoon of vanilla

Chocolate Ganache Ingredients

  • 200 grams of dark chocolate (70% cocoa is great!)
  • 200 grams of cream
  • 1 tablespoon of honey

Chocolate Sour Cream Cake Method

Here’s the method to make the Cake:

  1. Line a 23cm round, deep tin with baking paper. Preheat your oven to moderate (160-degree Celcius fan-forced or 180-degree oven – 350 degrees Fahrenheit).
  2. Sift the flour, bicarb, and cocoa together in a large bowl. Add all other ingredients and then mix until combined. Don’t over-beat. You can mix by hand or with a mixer (I dump everything in my Kitchenaid and beat on low speed for a minute or so). The mixture will be thick, and it will seem like the cake can never rise. Don’t panic about that. It will.
  3. Spoon the mixture into the prepared cake tin and bake for 30 minutes.
  4. The cake should spring back when pressed lightly in the center, or a skewer inserted in the middle of cake will come out clean with no mixture sticking to it. If not quite done cook a little more.
  5. Cool in tin. Remove paper and place on platter.

via Cauldrons and Cupcakes

Method for Ganache

  1. Place cream in a saucepan and heat until warm (not boiling). You should be able to stick your finger into the cream without burning yourself. Turn off heat.
  2. Break or cut chocolate into small pieces.
  3. Add chocolate to warm cream and leave to sit for a minute or two until melting. Stir to combine and then add honey and stir once more.
  4. Leave ganache to cool until it is thick but still spreadable. You can speed this process by placing ganache in the fridge for ten minutes.
  5. Spread ganache thickly over top of the cake. Decorate with sprinkles or other adornments if desired.
  6. Store covered in the fridge or a cool place and eat within three days. This cake also freezes well.

If you loved the sound of this recipe, be sure to check out Nicole’s other recipes below! You can also find her on her blog.

Other recipes by Nicole

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