Sour cream chocolate cake with Italian meringue

The sour cream chocolate cake is a delicious and elegant dessert. The base of the cake is so moist and light thanks to the sour cream in the batter. The chocolate icing is super silky and not two sweet. The recipe is from Nigella Lawson but I decided to add some Italian meringue to decorate the cake making it prettier and even more elegant.

Sour cream chocolate mini cakes with meringue

Sour cream chocolate cake

Prep Time:2 hours
Cook Time:40 minutes
Servings:8 slices


  • For the cake
  • plain flour: 200 grams
  • caster sugar: 200 grams
  • baking powder: 1 teaspoon
  • bicarbonate of soda: 1/2 teaspoon
  • cocoa powder: 40 grams
  • unsalted butter soft: 175 grams
  • eggs large: 2
  • sour cream: 150 millilitres
  • For the icing
  • unsalted butter: 75 grams
  • dark chocolate broken into small pieces: 175 grams
  • icing sugar: 300 grams
  • sour cream: 125 millilitres
  • golden syrup: 1 tablespoon
  • For the Italian meringue
  • egg whites at room temperature: 110 grams
  • caster sugar: 35 grams
  • caster sugar: 185 grams
  • water: 50 grams


    For the cake
    1. Preheat the oven to 180°C/160°C fan.
    2. Sift the flour with cocoa powder, baking powder and bicarbonate of soda. Take aside.
    3. Put butter and sugar in the bowl of an electric stand mixer and beat on high speed until light and fluffly.
    4. Add the eggs (slightly beaten) a little at a time along with spoonfuls of the flour and cocoa powder mix.
    5. Pour in the sour cream and mix until well blended.
    6. Line and butter two 18-20 cm sandwich tins with removable bases. Divide the batter into the tins and bake in the preheated oven for about 25-35 minute or until a skewer inserted into the centre comes out clean.
    7. Remove the cake from the oven and leave them into their tins for about 10 minutes. Then turn them out on a cooling rack.
    For the icing
    1. Gently melt the chocolate with the butter in the microwave or on a bain marie.
    2. While the chocolate is cooling down, sift the icing sugar into a big bowl.
    3. Add the golden syrup to the lukewarm chocolate, then pour in the sour cream and mix well.
    4. Pour the chocolate mix slowly into the bowl with the icing sugar and mix using a rubber spatula until you have a silky and smooth texture. If the icing is too hard add a tablespoon of warm water, if it's too soft add some icing sugar.
    5. Put one of the 2 cakes on a cake stand, spread some icing on the cake and spread it with a palette knife. Sit the other cake on top top and gently press.
    6. Spread the remaining icing on the cake using a spatula. Set in the fridge and prepare the meringue.
    For the Italian meringue
    1. Prepare the syrup: put the 35 grams of sugar with the water in a heavy bottomed pan on high heat. Check the temperature constantly using a cooking thermometer.
    2. While the syrup is boiling start whisking the egg whites with the 185 grams of sugar on low speed.
    3. When the syrup reaches 118°C increase the speed to high. Then once the temperature reaches 121°C turn off the heat and pour the hot syrup into the whites and sugar mixture beating until the meringue is at room temperature and looks shiny and fluffy.
    4. Transfer the meringue into a piping bag with a star nozzle and decorate the top of the cake. Using a crème brûlée torch burn the meringue and serve the cake or refrigerate it.