Chocolate soured cream cake
- June 2017
- Serves 12-14
- Hands-on time 40 min, oven time 30 min, plus cooling
Soured cream is used in this decadent chocolate cake to create a light, airy texture that’ll only leave you wanting more…
Or for something easier, give our simple chocolate cake recipe a go.
- 29.4g (17.9g saturated)
- 55.6g (44.3g sugars)
You could also use 2 x 20cm cake tins, but check the sponges after 20 minutes in the oven as the mix is spread more thinly and will cook faster.
Make the sponges up to 24 hours ahead and wrap well in cling film. Or freeze for up to 1 month. Leftovers will keep in an airtight tin, or wrapped well in cling film, for 3-4 days.
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