Sour Cream Chocolate Walnut Cake

    (16)
    1 hour 10 minutes

    This is a favourite with my friends and family. If you like you can bake it in four mini-loaf tins. Reduce the cooking time by 15 minutes.


    15 people made this

    Ingredients
    Serves: 10 

    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 125g unsalted butter, softened
    • 1 cup (200g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup sour cream
    • 170g chocolate chips
    • 1/2 cup finely chopped walnuts
    • 1/4 cup white sugar
    • 1 teaspoon ground cinnamon

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour one 20cm square tin.
    2. In a medium bowl, mix flour, soda, baking powder and bicarb soda. Set aside.
    3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
    4. Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
    5. In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
    6. Pour in half the batter and sprinkle some of the walnut mixture across the tin. Add remaining batter and sprinkle walnut mixture on the top.
    7. Bake 45 minutes.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (14)

    by
    20

    Very good recipe. Cake is moist and rich. One thing the recipe does not mention which novice bakers, like myself, may not realize is to grease the pan. Other than that, delicious!  -  29 May 2003  (Review from Allrecipes USA and Canada)

    by
    18

    I followed the recipe exactly and the cake was a dissapointment. I will try again, but leave out the chocolate chips in the batter. I'll make more topping for the middle of the cake and the top.  -  17 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    13

    This was absolutely amazing. Last week my huge Sams Club sized Sour cream expired. I didn't want to throw it out so I looked up some recipes. I added an extra scoop of sour cream trying to reduce the amount I had left. I also added in a pinch of cinnamon and pumpkin pie because I read it was kinda bland. So the cake was very moist. The chocolate chips went to the bottom so I flipped the piece of cake so the melted chips were like frosting but on the inside. Will be making it many times!!  -  26 Mar 2011  (Review from Allrecipes USA and Canada)

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