There’s something profoundly comforting about a chocolate cake. not the layered, fussy kind with pristine edges and fondant flowers but the kind that sits unassumingly under a cloche on your counter, ready for a spontaneous slice at 4 PM on a rainy Tuesday. Nigella Lawson’s Sour Cream Chocolate Cake is exactly that kind of cake.
I stumbled upon this gem on one of those late-night baking rabbit holes. you know the kind where you’re scrolling through YouTube with a spoon of peanut butter in hand, convincing yourself you’re just looking for “ideas”. But there she was-Nigella-in that impossibly cozy kitchen of hers, stirring something luscious in a bowl, speaking with the kind of sultry authority that made me pause and listen.
This cake is everything I want from a chocolate dessert. Deeply chocolatey, soft but not fragile, with a fudgy heart and a whisper of tang from sour cream. It’s not fancy. No ganache ruffles or sugared violets here. Just a rich, tender cake that tastes like a secret passed down through generations. But it’s also quick. Like, dangerously quick. The kind of quick that makes you bake it more often than you should.
Nigella Sour Cream Chocolate Cake Recipe
Ingredients Needed
One of the many joys of this cake is that it doesn’t demand anything too exotic. It’s made of things you probably already have. or could easily justify buying “for future baking”.
Here’s what you’ll need:
For The Cake
- 175g plain flour (that’s about 1½ cups but weigh it if you can. it matters here)
- 200g caster sugar (superfine sugar; not quite powdered, not quite granulated)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 40g cocoa powder (unsweetened, please. I used Valrhona once and oh my)
- 175g unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 150ml sour cream (this is the magic ingredient, don’t substitute)
For The Icing
- 75g dark chocolate, melted and cooled slightly
- 125g unsalted butter, very soft
- 175g icing sugar, sifted
- 1 tbsp sour cream
- ½ tsp vanilla extract
I have tried swapping the sour cream once with yogurt in a pinch. Let’s just say: don’t. The sour cream makes the texture velvety and gives the chocolate a deeper resonance, almost like it hums in your mouth.
Equipment Needed
You don’t need anything fancy here which is part of the charm. But the right tools make the process smooth and pleasurable.
- A 20cm (8-inch) round cake tin, preferably springform
- Electric mixer (hand or stand but hand works fine!)
- Two mixing bowls (one for the batter, one for the icing)
- A small saucepan or microwave-safe bowl (for melting chocolate)
- Sieve for the dry ingredients
- Rubber spatula and a metal spoon
- Cooling rack (or the top of your toaster oven if you’re like me)
The first time I made this, I used a dented old tin from my grandmother’s cupboard. It was slightly too shallow and the batter puffed up like a proud soufflé before collapsing just a touch. It still tasted like heaven.
Instructions To Make Nigella Lawson’s Sour Cream Chocolate Cake
1. Preheat And Prepare
Set your oven to 180°C (350°F). Grease your cake tin and line the bottom with parchment paper. If you skip the lining, you’ll regret it when you’re prying that last glorious crumb from the tin.
2. Dry Mix
Sift together the flour, cocoa powder, baking powder, bicarb and sugar into a large bowl. This is the part where you feel like a bit of a pro, even if you’re in mismatched socks.
3. Wet Mix
Add the butter, eggs, sour cream and vanilla directly to the dry ingredients. Nigella does this all-in-one method and I’ve come to adore it. Just beat it all together until smooth and gloriously thick. It’s like a chocolate mousse’s more grounded cousin.
4. Bake
Pour the batter into your prepared tin and smooth the top with a spatula. Bake for about 30 minutes. Mine is usually perfect at 32. A skewer should come out mostly clean, with maybe a few fudgy crumbs. those are good crumbs.
Let it cool in the tin for 10 minutes, then release it and let it cool completely on a rack. Resist the urge to touch. It’s needy at this stage.
5. Make The Icing
Beat the softened butter with the icing sugar until pale and fluffy. really give it time. Add the sour cream, vanilla and melted chocolate and beat again until silky. You’ll want to eat this by the spoonful. I always do.
6. Frost
Once your cake is cool (and only then), slather that icing on like you’re wrapping a gift in velvet. No need for piping bags or offset spatulas. just use the back of a spoon and go to town.
What I Learnt
The first time I made this cake, I was three hours into a day that felt entirely upside down-missed a deadline, got rained on during a grocery run, burnt my tongue on bad coffee. But this cake grounded me.
I learnt that baking can be a kind of reset button. There’s something soul-settling about creaming butter and sugar together, about watching batter turn glossy, about the scent of chocolate threading its way through your home. And I learnt that sour cream in chocolate cake is a genius move. it doesn’t just moisten, it deepens. It brings nuance to sweetness.
I also learnt to be patient. waiting for the cake to cool before icing is an act of restraint I didn’t know I had. And it’s always worth it.
FAQs
What Makes Nigella’s Sour Cream Chocolate Cake So Moist?
Nigella’s secret to a super moist cake is the addition of sour cream. It not only keeps the cake soft, but it also enhances the richness of the chocolate flavor. I made this cake once for a friend’s birthday, and it was such a hit! The sour cream is definitely a game-changer.
Can I Use A Different Type Of Chocolate In Nigella’s Sour Cream Chocolate Cake?
Yes, you can! Nigella suggests using a good-quality dark chocolate, but I’ve made this with milk chocolate as well for a sweeter flavor. The cake still turns out amazing. If you prefer a lighter taste, you can even try white chocolate, though it changes the cake’s vibe a little.
Can I Make Nigella’s Sour Cream Chocolate Cake Ahead Of Time?
Absolutely! In fact, this cake tastes even better the next day. You can bake it a day ahead and let it cool completely. Just cover it well to keep it fresh. When I’ve made it ahead, I find it has this deep, almost fudgy flavor the following day, making it the perfect treat to prepare for a party or gathering.
