Recipe: Chocolate Chip Cake


By Deborah Yap


  • 180g butter, unsalted and softened
  • 175g caster sugar
  • 2 teaspoons grated orange zest
  • 4 eggs
  • 1/2 cup chocolate chips
  • 188ml light sour cream
  • 1 & 1/3 cups plain flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 75g walnuts, chopped (optional)


  1. Preheat your oven to 175 degrees and grease a 20cm / 8-inch round pan.
  2. Combine the flour, cocoa powder and baking soda, and sift into a bowl. Set aside.
  3. Cream butter, sugar and orange zest until light and fluffy.
  4. Beat in 1 egg at a time, at low speed.
  5. Fold in the sour cream and chocolate chips.
  6. Fold in the sifted flour one-third at a time.
  7. Add in the walnuts (optional) and stir to combine.
  8. Pour the mixture into the pan and bake for 55 minutes or until a toothpick comes out clean when inserted into the centre of the cake.
  9. Allow cake to stand for 10 minutes before turning it onto a wire rack.

Notes & Tips

  • All ingredients to be at room temperature.
  • ‘Bulla’ light sour cream was used to make this cake.
  • Do not omit the orange zest, as it is flavourful.
  • Be careful not to over beat the eggs as it may curdle and cause the cake to sink or to have air pockets within the cake.
  • Gently fold in all the flour to prevent over-mixing.
  • The cake can be stored in an air-tight container for about three days, or a week in the refrigerator.