This delicious Sour Cream Chocolate Cake by Nigella is a rich, moist dessert that’s perfect for any occasion. With the creamy addition of sour cream and a decadent chocolate frosting, it’s sure to satisfy any sweet tooth. Easy to make with simple ingredients, this cake is a treat everyone will love!
Ingredients Needed:
Sour Cream Chocolate Cake:
- 170g unsalted butter
- 55g cocoa powder
- 180ml cup water
- 350g cups sugar
- 1 tsp vanilla extract
- 2 large eggs
- 220g cups all-purpose flour
- 1¼ tsp baking soda
- ¼ tsp salt
- 180ml / ¾ cup sour cream
Chocolate Frosting:
- 170g unsalted butter
- 55g cup cocoa powder
- 375g powdered sugar
- 4-6 tbsp milk or cream
How To Make Sour Cream Chocolate Cake?
- Preheat the oven: Preheat to 180°C / 350°F and lightly grease and flour a 23x33cm / 9×13 inch baking pan.
- Make the chocolate mixture: In a medium saucepan over low-medium heat, add butter, cocoa powder, and water. Melt together while whisking until smooth, then remove from heat.
- Combine wet and dry ingredients: Pour the melted mixture into a large bowl to cool slightly. Mix in the sugar, then add the eggs and vanilla extract, mixing well.
- Add flour and sour cream: With the mixer on low, beat in the flour, baking soda, and salt. Then gently fold in the sour cream.
- Bake the cake: Pour the batter into the prepared pan. Bake for 30-35 minutes, checking at 30 minutes with a toothpick. It should come out clean when done.
- Prepare the frosting: In a small saucepan, melt together the butter and cocoa powder over medium heat. Remove from heat, transfer to a bowl, and let cool slightly.
- Finish the frosting: Gradually beat in the powdered sugar, about ½ cup at a time, alternating with milk or cream until smooth and at desired consistency.
- Frost the cake: Once the cake is cooled, spread the frosting evenly on top. Decorate with sprinkles if desired.
Recipe Tips:
- Cool the chocolate mix first: Let the melted butter, cocoa, and water cool a little before adding the sugar and eggs. This stops curdling and helps the batter stay smooth.
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Too much mixing can make the cake dense.
- Check early for doneness: Start testing the cake at 30 minutes with a toothpick. If it’s clean, it’s done. This helps keep it moist.
- Cool before frosting: Wait for the cake to cool completely before frosting it to keep the icing smooth.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 5 days.
- Freeze: After cooling, wrap the cake tightly in plastic wrap or foil, then place it in a freezer-safe container. It will freeze for up to 3 months.
Nutrition Facts:
- Calories: 430 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 100mg
- Sodium: 480mg
- Potassium: 33mg
- Total Carbohydrates: 56g
- Dietary Fiber: 0g
- Sugars: 38g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Old Fashioned Chocolate Cake
- Nigella Banana Chocolate Cake
- Nigella Peanut Butter Chocolate Cake
Nigella Sour Cream Chocolate Cake Recipe
Description
This easy and indulgent Sour Cream Chocolate Cake, inspired by Nigella Lawson, is the perfect dessert for any occasion. With a rich, creamy texture and decadent chocolate flavor, it’s quick to make and can be customized with simple ingredients you already have in your kitchen.
Ingredients
Sour Cream Chocolate Cake:
Chocolate Frosting:
Instructions
- Preheat the oven: Preheat to 180°C / 350°F and lightly grease and flour a 23x33cm / 9×13 inch baking pan.
- Make the chocolate mixture: In a medium saucepan over low-medium heat, add butter, cocoa powder, and water. Melt together while whisking until smooth, then remove from heat.
- Combine wet and dry ingredients: Pour the melted mixture into a large bowl to cool slightly. Mix in the sugar, then add the eggs and vanilla extract, mixing well.
- Add flour and sour cream: With the mixer on low, beat in the flour, baking soda, and salt. Then gently fold in the sour cream.
- Bake the cake: Pour the batter into the prepared pan. Bake for 30-35 minutes, checking at 30 minutes with a toothpick. It should come out clean when done.
- Prepare the frosting: In a small saucepan, melt together the butter and cocoa powder over medium heat. Remove from heat, transfer to a bowl, and let cool slightly.
- Finish the frosting: Gradually beat in the powdered sugar, about ½ cup at a time, alternating with milk or cream until smooth and at desired consistency.
- Frost the cake: Once the cake is cooled, spread the frosting evenly on top. Decorate with sprinkles if desired.
Notes
- Cool the chocolate mix first: Let the melted butter, cocoa, and water cool a little before adding the sugar and eggs. This stops curdling and helps the batter stay smooth.
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Too much mixing can make the cake dense.
- Check early for doneness: Start testing the cake at 30 minutes with a toothpick. If it’s clean, it’s done. This helps keep it moist.
- Cool before frosting: Wait for the cake to cool completely before frosting it to keep the icing smooth.
Nigella Sour Cream Chocolate Cake Recipe