Sour Cream Chocolate Chip Cake

Adapted from Dairy Made Easy by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications

While discussing the wonders of butter, Victoria's friend Giordana Shalom casually mentioned this cake recipe to her, which has been in her family forever...


Batter Ingredients
1-cup sour cream
1 tsp. baking soda
½ cup (1 stick) butter
1-cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour
1 tsp. baking powder

Chocolate-Nut Mixture Ingredients
1 (10-oz) bag chocolate chips
2 cups coarsely chopped walnuts
1 tsp. cinnamon
¼ cup sugar


Preheat oven to 350°F. Grease a 10-inch tube pan.
In a medium bowl, combine sour cream and baking soda. Sour cream should bubble and expand. Set aside.
In the bowl of an electric mixer, combine butter and sugar. Beat until light and creamy. Add eggs and extracts.
Add half the flour and baking powder. Add sour cream mixture, then remaining flour.
Beat until just combined. Do not overmix.
In a medium bowl, combine chocolate chips, walnuts, cinnamon, and sugar.
Sprinkle some of the chocolate nut mixture into the pan.
Add half the batter over it, then half of the remaining chocolate-nut mixture.
Add remaining batter and top cake with remaining chocolate-nut mixture.
Bake for 50-60 minutes, until top is firm and crispy. Let cool for 10 minutes before removing from pan.

Approximately 12 servings


Recipe: Kosher, dairy, dessert