Sour Cream Choc-Chip Cake

Why yes, you can bake happiness!

Since I can remember, my gran, my mom and I had one thing that drew us together beside genes. Cake. My gran had peppermint crisp pie, my mom had her cinnamon cake. I am more the experimentative sort (read more here). In my family we regard cake greater than any other fruit, vegetable or protein. We regard it as the utmost necessity. When I was slightly younger with a slightly quicker metabolism, it wasn’t even strange when I had cake for breakfast, dinner and lunch. Now that I’m all grown up and moved out of the house, I live with a health nut which means my cake traditions have now become limited to weekends and holidays with the familia. It is said that absence makes the heart grow fonder, I have found it rather makes it grow creatively. These days I won’t just eat any old sponge, only real delicious artisanal, stuff-in-your-mouth kinda bakes pass my test.

This recipe gives you a very rich, moist and dense cake. Perfect to serve with tea for elevensies as well as with coffee for after-dinner. The cream in the batter as well on top can be a bit too much for sensitive tummies, but I find the Creme Fraiche just breaks the heaviness of the cake and balances out the flavour as well as texture. Eat small helpings though, especially if you plan to have it for breakfast, lunch and dinner like me. 😉

IMG_2126

Ingredients:

3 Dollops of soft butter (3 heaped spoonfuls)

1 Cup sugar

2 Cups of flour

250ml Sour cream

2 Eggs

A dash or two of vanilla extract

1 Teaspoon baking powder

1 Teaspoon baking soda (You only learn that lesson once!)

400g Chopped dark chocolate

Extra sugar for the topping

Sea salt

250ml Creme Fraiche/whipped cream

Preheat oven 180 degree. Cream butter, sugar and eggs till fluffy. Add sour cream and vanilla extract and mix. Add flour, baking powder and baking soda until incorporated. The mixture will be quite dense and thick when it’s ready. Scoop half the batter into a baking dish and sprinkle half the chocolate over. The mixture will be quite thin, but you need to remember it’s going to rise more than double, you’ll want the chocolate inside as well. (I was too afraid to put the chocolate in the centre for just this reason). Scrape over the rest of the batter along with a drizzle of the remaining chocolate. Sprinkle a thin layer of sugar on top and bake about 20 minutes. For best results grind some seasalt over just before serving. Serve warm with a dollop of cream.

Happy eating! 😉


Prep time: 15 minutes

Baking time: 20 minutes

Carla de Klerk

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43 thoughts on “Sour Cream Choc-Chip Cake

  1. mlbduncan says:

    Ah, this recipe looks good! You brought bake memories of my Nana’s cake. She always made the same recipe and even though I have the recipe I have never been able to make it like hers. Thanks.

    Like

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