Chocolate Sour Cream Cake with Blackberries

Chocolate Sour Cream Cake with Blackberries

  • Author: Emma
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American


Moist chocolate sponge cake with the special ingredient of sour cream, layered between freshly whipped cream and juicy blackberries. This is quite the showstopper!


For the cake:

230g (1 cup) unsalted butter, room temperature

200g (1 cup) golden caster sugar

100g (1/2 cup) brown sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

75g (1/2 cup) milk chocolate, chopped and melted

230g (1 3/4 cup) plain flour

60g (3/4 cup) cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

240ml (1 cup) sour cream, room temperature


To decorate:

600ml (2 1/2 cups) whipping cream, whipped until soft peaks form

210g (1 1/2 cups) blackberries

45g (1/2 cup) toasted almonds flakes

Mint leaves, to decorate with, optional


  1. Pre-heat your oven to 180C (350F) and place your oven shelf in the centre. Grease and line with baking paper, three 17cm (7 inch) spring form cake tins.
  2. Beat the butter in the bowl of your electric mixer, fitted with the paddle attachment (or using your handheld electric whisk) until smooth. Then add the caster sugar and brown sugar and beat for about 5 minutes until light and creamy.
  3. Add the eggs, one at a time, beating until combined between each addition. Ensure that you scrape down the sides of the bowl. Then add the vanilla extract and melted chocolate beating until combined.
  4. Sift the flour, cocoa powder, baking soda, baking powder and salt into a separate bowl- set aside. Then pour the dry ingredients in and beat until you have a smooth batter, finally add the sour cream and again beat until combined.
  5. Divide the batter between the three tins and smooth the top with the back of a spoon and bake for 30 mins or until the sponge has risen and is springy to touch. Remove from the oven, cool in the tin for 5-10 minutes before turning out on a wire rack to cool completely. Once cool slice each cake into half horizontally.
  6. Meanwhile, in a medium bowl, whisk on high speed the cream until stiff peaks form.
  7. To assemble the cake, place a small dollop of whipped cream on your cake stand (this prevents the cake from sliding off) and put one of the cake halves on top. Spoon a couple of heaped tablespoons of the cream onto the sponge and smooth flat using an offset spatula. Push in ten or so blackberries dotted around the cream. Place another sponge layer onto of the cream. Repeat this process until your desired number of layers are on the cake and you have finished with a generous layer of cream on the top (I went with five sponge layers).
  8. To decorate scatter blackberries, flaked almonds and mint leaves all over. Enjoy!

Keywords: layer cake, rustic, afternoon tea

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