Chocolate cake with sour cream: the recipe for a soft and delicious dessert

  • Butter at room temperature
    200 grams

  • Sugar
    200 grams
    • 380 kilocalories

  • Vanilla extract

    2 teaspoons
    • 750 kcal
  • Egg
    • 0 kcal

  • Flour 00
    220 grams
    • 0 kcal

  • Cocoa powder without sugar

    80 grams
  • Baking powder for cakes
    1 teaspoon
    • 600 kcal

  • Sodium bicarbonate
    1 teaspoon

  • Hot water

    120 ml
    • 0 kcal
  • Sour cream
    240 ml
    • 193 kcal

  • For the ganache

  • Dark chocolate

    160 grams
    • 600 kcal
  • Fresh cream
    180 grams
    • 380 kilocalories

Calories refer to 100 grams of product

The chocolate cake with sour cream it is an even richer and more delicious version of one of the most popular desserts of italian pastry: Chocolate cake. The classic base dough is enriched with sour cream, a very special ingredient that will make the final consistency even more humid and softer. Quick and easy, this delight will seduce you with its intense chocolate flavor, making every moment extremely pleasant: serve it at at the end of the meal, on the occasion of a dinner between guests, enjoy one nibble or prepare it for a birthday or one birthday. Scenic and impressive, it will leave everyone speechless. Find out how to prepare it by following our recipe step by step.

How to make a chocolate cake with sour cream

Chocolate cake with sour cream

Work the butter in a large bowl with the sugar until the mixture is light and fluffy (1).

Chocolate cake with sour cream

Add the eggs (2) and incorporate them perfectly. Then add the vanilla extract and half the hot water.

Chocolate cake with sour cream

Separately, mix the flour with the cocoa powder, baking soda and baking powder (3). Add the resulting mixture to the egg mixture, pour in the remaining hot water and mix again.

Chocolate cake with sour cream

Finally, stir in the sour cream (4).

Chocolate cake with sour cream

Pour the mixture into a well-buttered donut mold (5), and bake at 180 ° C for 40-45 minutes (do the toothpick test anyway). Take the cake out of the oven and let it cool for 15 minutes, then take it out of the pan and let it cool completely on a wire rack.

Chocolate cake with sour cream

Meanwhile, prepare the ganache: heat the cream in a saucepan; once hot, add the chopped chocolate and mix until completely melted (6).

Chocolate cake with sour cream

Let the ganache cool slightly, then pour it over the cake until it is coated (7).

Chocolate cake with sour cream

Bring to the table and serve in slices (8).


You can buy the sour cream ready, but you can also prepare it at home the day before making the dessert: pour 240 g of liquid cream in a bowl, add 60 g of plain white yogurt and mix gently using a whisk. Cover with a clean cloth or gauze and let stand at room temperature for 24 hours.

We recommend that you use a mold to bundt cake 20 to 22 cm in diameter. To keep the final consistency soft and moist, avoid over-mixing the dough and use ingredients at room temperature.

To check the doneness of the cake, always test a toothpick: prick it in the center and, if it comes out dry, it means that it is ready; vice versa, continue cooking for an additional 5 to 10 minutes, monitoring the level of browning.

For an even more intense flavor, replace a part of hot water with mocha coffee or flavor the dough with a dash of rum.

You can replace the black ganache with white chocolate, with buttercream or with icing; you can also garnish the surface with berries, chocolate chips or chopped nuts. For a simpler dessert, more suitable for breakfast, you can eliminate the ganache and simply add a little Granulated sugar.


Chocolate sour cream cake keeps a ambient temperature, in a suitable airtight container, for maximum 2-3 days.