Chocolate and Sour Cream Cake

    1 hour 30 minutes

    This is a great and quick sweet cake combining chocolate, cinnamon and sour cream with a pecan topping. Delicious!

    53 people made this

    Serves: 14 

    • 2 1/4 cups (280g) plain flour
    • 4 tablespoons cocoa
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 250g butter
    • 1 1/4 cups (250g) caster sugar
    • 1 teaspoon vanilla essence
    • 3 eggs
    • 1 cup (250ml) sour cream
    • Topping
    • 250g plain chocolate chips
    • 1 cup (125g) chopped pecans
    • 3 tablespoons caster sugar
    • 1 teaspoon ground cinnamon

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C. Butter a 25cm ring cake tin.
    2. Sift together the flour, cocoa, baking powder, bicarb soda, cinnamon and salt; set aside.
    3. In a medium bowl, beat the butter and sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium and beat in the vanilla essence.
    4. Beat in the eggs one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.
    5. Topping: In a small bowl combine the chocolate, pecans, sugar and cinnamon to make a crumb mixture.
    6. Spread half of the cake mixture in the bottom of the prepared tin. Sprinkle with half of the crumb mixture. Pour in the remaining mixture and sprinkle with the remaining crumb mixture. Press the crumbs in lightly so they stick to the mixture.
    7. Quickly, but gently cut through the mixture and crumbs in an up and down motion with a knife. Lightly tap the pan once against a hard surface to settle the mixture.
    8. Bake in the preheated oven for 40 minutes. Cover the top of the cake with foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube pan comes out clean, about 20 minutes longer.
    9. Cool the cake in the tin on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Turn out onto a cooling rack, and allow to cool completely.

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    Reviews in English (42)


    I suggest that MEEMS1 read the description before cooking. Description clearly stated that this was not a traditional babka. The cake was lovely and enjoyed by all! I also added extra sour cream.  -  31 Jul 2011


    Altered ingredient amounts. This is a great recipe! I decided to add an extra 4 tbsp soured cream, and an additional 75g chocolate chips. I baked it 15 minutes longer (after covering w/foil) & it turned out moist, chocolaty & delicious. My husband loved it! I will certainly make it again & again!  -  18 Jul 2008


    Altered ingredient amounts. Just made this. Also added an extra 4 tbsp soured cream (was nervous of it being dry) and put some chocolate chips in the dough. I would suggest using icing sugar for the topping, that is what I have used in the past when I have made a real babka, and it's much easier to dust/stick along the top! Yum!  -  18 Jul 2008