Chocolate and sour cream cake – a match made in heaven

This is a wonderful classic- a sour cream chocolate cake.
James Morton makes it with yogurt which is also great and he spices things up with a pinch (or three) of chilli powder. I'm sure you have seen chilli chocolate on supermarket shelves- it may not be to everyone's taste but if it is add it to that chocolate cake when you next make it.

chocolate sour cream bundt

  • Servings: 10-12
  • Difficulty: easy
  • Print


100g 70° min cocoa chocolate ( I used callebaut)

1 strong espresso shot ( I used nespresso)- please, please, please don't omit because you don't like coffee cake EVERY great rich chocolate cake NEEDS coffee to counterbalance the flavour.

4 eggs

1 tsp vanilla extract

250g softened butter

250g golden caster/bakers sugar

Pinch salt

250g sour cream ( you could substitute plain yogurt)

250g plain/ all purpose flour

100g cocoa powder ( always buy the best you can afford – in the land of cocoa powder all are not created equal)

10g baking powder

Pinch or two of hot chilli powder (optional)

Preheat oven to 180°C/375°F

Prepare cake pan(s) – a 9″ bundt pan or 2 8″ sandwich pans


If you need to soften butter in TM bowl at 50° do this now, then set aside. ( no need to worry if every bit it scaled out). If your butter is soft go straight to melting chocolate with the coffee.

Melt the chocolate in the espresso shot at 50° sp2

Add the eggs, extract, sour cream, flour and cocoa powder, and chilli powder, if using.

Mix on Sp4 until well combined. If like me you like to add the whisk attachment for the last 30-40 seconds of that.

Tip out into prepared pan. This will work well in two 20cm/8″ pans or a 24cm/9″ deep bundt pan

Bake in a preheated oven at 180°C/375°F for 30-40 minutes. Bundt will take 10 minutes more.

Check for doneness

Happy baking! Let me know if you try this one.

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