Choc-Chip Orange Sour Cream Cake

A community recipe by toowoombagirl

Not tested or verified by Nigella.com

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Introduction

This is a really good cake because it keeps for so long with its syrup.

Ingredients

Serves: 6

Metric Cups

For the Cake

185 grams unsalted butter
313 millilitres caster sugar
2 teaspoons orange zest (grated)
4 eggs
100 grams chocolate chips
188 millilitres sour cream
500 millilitres plain flour
¼ teaspoon bicarbonate of soda

For the Orange Syrup

125 millilitres sugar
63 millilitres orange juice

For the Cake

7 ounces unsalted butter
10⅞ fluid ounces superfine sugar
2 teaspoons orange zest (grated)
4 eggs
4 ounces chocolate chips
6⅗ fluid ounces sour cream
17½ fluid ounces all-purpose flour
¼ teaspoon baking soda

For the Orange Syrup

4⅖ fluid ounces sugar
2⅕ fluid ounces orange juice

Method

Choc-Chip Orange Sour Cream Cake is a community recipe submitted by toowoombagirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 175°c. Grease and flour a 20cm ring tin.

Combine butter, rind and sugar in medium bowl, beat with electric mixer till light and fluffy: beat in eggs 1 at a time, until well combined.

Fold in chocolate chips and sour cream, then sift in the flour and bicarb.

Spread into pan and bake for 55 mins until smooth. Stand 5 minutes before turning onto a wire rack.

Orange Syrup: Combine sugar and juice in saucepan, stir over heat, without boiling, till sugar dissolves, bring to the boil, remove from heat. Place tray under rack, pour hot syrup evenly over hot cake.

Preheat the oven to 175°c. Grease and flour a 20cm ring tin.

Combine butter, rind and sugar in medium bowl, beat with electric mixer till light and fluffy: beat in eggs 1 at a time, until well combined.

Fold in chocolate chips and sour cream, then sift in the flour and bicarb.

Spread into pan and bake for 55 mins until smooth. Stand 5 minutes before turning onto a wire rack.

Additional Information

Keep in the fridge in warm weather.

Tell us what you think

What 1 Other has said

Hi I cooked this cake using ingredients and following method to the letter. The cake failed to rise at all. Could the amount of raising agent compared flour be the problem? I used plain flour, was that correct. I am in Australia and we use grams for dry ingredients and mils for liquids. I did check and 500mls of flour is the equivalent to 500gms. So not sure what I did wrong? Look forward to any suggestions Cheers Julie Matherson

Posted by on 22nd November 2014