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Chocolate Coffee Cake with Sour Cream Topping
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Chocolate Coffee Cake with Sour Cream Topping

This moist chocolate cake, marbled with pudding cream and topped with sour cream, will delight anyone who tastes it. Perfect for parties or birthdays, it's easy to make at home!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12 slices
Calories: 357 kcal
Cuisine: Czech

Ingredients

Sponge cake-like base:
  • 3 egg at room temperature
  • 1 cup granulated sugar
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon cocoa powder unsweetened
  • ⅔ cup milk at room temperature or lukewarm
  • ½ cup canola oil or sunflower oil
Cooked chocolate pudding:
  • 2 packages chocolate pudding powder Dr. Oetker brand
  • 3 cups milk
  • 4 Tablespoons granulated sugar
Sour cream topping:
  • 1 ⅔ cups sour cream full fat
  • 3 Teaspoons granulated sugar
Misc:
  • 1 Tablespoon solid fat butter, shortening: for greasing a pan
  • 2 Tablespoons all-purpose flour or fine breadcrumbs to dust a pan

Instructions

    Cup of Yum
  1. Grease a baking tray with 1 Tablespoon solid fat, then dust it with 2 Tablespoons all-purpose flour or breadcrumbs. Turn the tray onto a work surface and gently tap to remove any excess flour.
  2. In a separate bowl, combine dry ingredients: 1 ½ cups all-purpose flour, 1 Tablespoon cocoa powder, and 2 teaspoons baking powder.
  3. In a mixing bowl, use an electric handheld mixer to whisk 3 eggs on medium speed, gradually adding 1 cup granulated sugar until a foamy mass forms. Be patient; in about 5 minutes you will achieve a fluffy foam. As you whisk, the mixture will lighten in color, the sugar will dissolve, and the mass will thicken slightly.
  4. Reduce the mixer speed to low and gradually add the prepared flour mixture, ⅔ cup milk, and ½ cup canola oil to the beaten eggs. Mix until everything is combined into a semi-liquid, light brown sponge cake batter.
  5. Pour the batter onto the prepared baking pan and smooth the surface.
  6. Cook chocolate pudding according to the manufacturer's instructions. I prepare pudding by gently heating 3 cups milk, whisking in 2 packages Dr. Oetker chocolate pudding powder and 4 Tablespoons granulated sugar, and bringing it to a boil over medium heat, stirring constantly to prevent lumps from forming.
  7. Pour the hot pudding in a zigzag pattern over the batter, leaving gaps so the underlying batter is visible. Avoid covering the surface uniformly.
  8. Preheat the oven to 350 °F (lower and upper heating). Put the cake in the oven and bake for 30 minutes. The cake will puff up as it bakes. To test for doneness at the end of the baking time, insert a skewer into the highest point of the cake. If it comes out dry, the cake is done. If there is any batter residue, bake for another 5 minutes and repeat the skewer test.
  9. While the cake is baking, prepare the final layer by whisking 3 Teaspoons granulated sugar with 1 ⅔ cups sour cream. Once the cake is out of the oven, immediately pour the sour cream mixture on top and smooth the surface with a spoon or an offset spatula. The heat will thin the sour cream, allowing it to spread evenly over the entire surface.
  10. Allow the cake to cool at room temperature. Then, place it in the fridge overnight. This will allow the sour cream to firm up, ensuring it won't run when slicing the cake.

Notes

  • SERVING:
  • STORAGE:
  • The basic recipe makes 12 slices.
  • Size of the baking pan I used: 9x13 inches
  • SERVING: Cut the chilled cake into 4x4 inch (10x10 cm) slices and serve on a dessert plate with a cup of coffee for breakfast or at family gatherings. This cake is also perfect for parties or birthdays.
  • For an excellent presentation and to enhance the flavor, lightly dust the cake with ground cinnamon or cocoa powder when serving.
  • STORAGE: Because the cake contains a layer of fresh sour cream, store leftovers in the refrigerator, where they will keep for up to five days. 
  • Experiment with the contrast of the layers: omit the cocoa powder from the batter for a blond-style cake, or use vanilla pudding and pour it over cocoa-infused batter.

Nutrition Information

Calories 357kcal (18%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 5g (25%) Trans Fat 0.1g (5%) Cholesterol 71mg (24%) Sodium 133mg (6%) Potassium 192mg (4%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 408IU (8%) Vitamin C 0.3mg (0%) Calcium 173mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 5g 25%
Trans Fat 0.1g 5%
Cholesterol 71mg 24%
Sodium 133mg 6%
Potassium 192mg 4%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 408IU 8%
Vitamin C 0.3mg 0%
Calcium 173mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.