Chocolate chip sour cream cake

Here is a cake that is scrumptious. I love its texture, the sour cream gives it a density that keeps it on the kitchen bench for up to three days without going crumbly and it doesn’t require any icing which is a bonus (one less thing to do) and it’s a hardy cake that you can cut slabs to pack in your lunch box.


  • 125g room temperature butter
  • 1/2 cup (100g) tightly packed dark brown sugar
  • 2 free range eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (225g) wholemeal self raising flour
  • 200g dark chocolate you can use whole blocks and roughly chop or choc buttons/chips
  • 150g sour cream



  1. Preheat oven to 180C (350F).
  2. Grease and line a 20cm cake tin.
  3. Cream butter with sugar until pale and increased in volume (with dark brown sugar you really need to stick at the beating, really grind it on down into the butter, OK?)
  4. Add eggs, beating between each one.
  5. Add vanilla and mix through.
  6. Add sour cream and beat in.
  7. Fold through flour then fold through chocolate.
  8. Transfer to the tin and bake 40 – 45 minutes or until browned and a skewer comes out clean.
  9. Cool in tin before transferring to a rack.


You can totally wrap slices individually and freeze for emergency cake requirements (this is a real thing, it happens.)

You know IF you have any Easter chocolate left or you find yourself gazing longingly at the half price Easter stock… this might be the cake to smuggle it in.

Enjoy, Kx