Chocolate – Sour Cream Coffee Cake

It’s a rich spongy chocolate cake and it comes out beautifully in a bundt mould. The sour cream in this recipe gives that perfect moisture to this cake. Enjoy this cake with a coffee or drip some chocolate sauce/graze or ganache, and this cake turns out heavenly.


  • All Purpose Flour (Maida) – 250 gms (2 cups)
  • Sugar – 150 gms (3/4 cup)
  • Butter (unsalted) – 220 gms
  • Eggs – 2 number
  • Cocoa Powder – 65 gms (½ cup)
  • Baking Powder – 1 and ½ tsp
  • Salt – ½ tsp
  • Sour Cream – 1 cup
  • Water (Warm) – ¾ cup
  • Vanilla Essence – 1 tsp


  1. Pre-heat the oven at 180°C and dust the baking dish (Bundt mould) with maida and cocoa.
  2. Sieve flour, baking soda, and salt.
  3. Melt butter in a saucepan on medium-low heat. Add cocoa powder and keep stirring until the mixture is smooth.
  4. Add the warm water to the butter-cocoa mixture, mix gently and remove from the heat.
  5. To the warm butter-cocoa-water mixture, add sugar, sour cream, vanilla essence, and eggs. Whisk until smooth.
  6. Add sieved maida mixture to the wet mixture. Mix well.
  7. Pour the batter in the bundt pan.
  8. Bake for 40-45 minutes at 180°C. Check after 40 minutes if it is cooked. The cake should leave the sides.
  9. Let it cool for 20 minutes.
  10. Decorate the cake with chocolate glaze/syrup.