Chocolate Sour Cream Cake with Chocolate Glaze

Name: Chocolate Sour Cream Cake with Chocolate Glaze
Prep time: 35 min
Cook time: 45 min
Total time: 200 min
Yield: 10 slices
Cuisine: Eastern European
Ingredients: 200 g sugar for sponge; 250 g sour cream for sponge; 3 whole eggs; 200 g all-purpose flour; 50 g cocoa powder; 1 tsp baking soda; 1 tbsp vinegar; 500 g thick sour cream for filling; 150 g icing sugar; 1 tsp vanilla sugar; 100 g dark chocolate; 50 g butter

A cocoa sour cream sponge is split and filled with sweetened sour cream, then topped with a simple chocolate glaze.

By Savva LoginovUpdated October 5, 2026

Total 3 hr 20 minMakes 10 slices

Jump to Recipe

A cocoa sour cream sponge is split and filled with sweetened sour cream, then topped with a simple chocolate glaze. The source supplies ingredient quantities but only outline headings for the procedure; this version adds workable pan size, bake test and chilling guidance. The cake is tender enough to cut after it has cooled completely. Beat eggs and sponge sugar; stir in 250 g sour cream, flour and cocoa; mix soda with vinegar and fold in. Pour into a lined 20 cm cake tin; bake at 175°C (350°F) for 35 to 45 minutes until a skewer comes out clean. Cool completely and split horizontally into two even layers. Mix 500 g thick sour cream, icing sugar and vanilla; spread between layers and over cake. Melt chocolate with butter, cool slightly and spread over cake; refrigerate 2 hours before slicing.

Chocolate Sour Cream Cake with Chocolate Glaze

How to tell when it is ready

Melt chocolate with butter, cool slightly and spread over cake; refrigerate 2 hours before slicing.

Tips

Beat eggs and sponge sugar; stir in 250 g sour cream, flour and cocoa; mix soda with vinegar and fold in
Pour into a lined 20 cm cake tin; bake at 175°C (350°F) for 35 to 45 minutes until a skewer comes out clean
Cool completely and split horizontally into two even layers
Mix 500 g thick sour cream, icing sugar and vanilla; spread between layers and over cake

Troubleshooting

If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
If it tastes flat, taste the completed dish and adjust seasoning in small amounts.

Substitutions

Use a comparable variety of the main fresh ingredient where appropriate.
Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.

Variations

Adjust seasoning mildly to your taste while retaining the measured base.
Serve with a suitable seasonal vegetable or fruit on the side.

Serving suggestions

Serve chocolate sour cream layer cake as described while its texture is at its best.
Divide the measured batch into 10 slices.
Offer small portions and let guests add accompaniments to taste.
Keep any extra servings according to the storage guidance.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Keep covered in refrigerator up to 3 days.

Food safety

Do not leave the sour-cream-filled cake at room temperature for extended periods.

Frequently asked questions

What signals that chocolate sour cream layer cake is ready?

Melt chocolate with butter, cool slightly and spread over cake; refrigerate 2 hours before slicing.

How should I store chocolate sour cream layer cake?

Keep covered in refrigerator up to 3 days.

Serve chocolate sour cream layer cake with the suggested accompaniments and refrigerate leftovers as directed.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chocolate Sour Cream Cake with Chocolate Glaze