Geisha chocolate and sour cream cake

Once again one of my daughters brought me a recipe she found from the internet, this time something to bake: a bundt cake that sounded delicious. And of course there was nothing else to do but start baking.

Cake was really good. The original recipe is from Kotikokki and the only change I made was no frosting but instead some powdered sugar on the top. 

The original recipe can be found here (in Finnish).

Geisha is Finnish milk chocolate wrapped around a hazelnut nougat filling. A soft yet crispy filling is waiting beneath the milk chocolate coating. I wonder if it is available abroad, but you can use any chocolate of the same kind as a substitute.

TIME TO MAKE: about 1 hour


  • 200 gr soft butter
  • 3 eggs
  • 2½ dl sugar
  • 5 dl gluten free wheat flour
  • 1 dl apple/cinnamon jam
  • 2 teaspoons vanilla sugar
  • 2 teaspoons of baking powder
  • 3 (300g) Geisha chocolate bars, roughed
  • 1½ dl sour cream
  • powdered sugar

Preheat the oven to 175°C (347°F)

Oil a big cake tin and cover it with breadcrumbs

Crush the chocolate bars, but not too finely.

Whip butter and sugar into a fluffy foam
Add eggs one by one whipping constantly.
Add flour mixed with baking powder and vanilla sugar. Whip carefully so it doesn’t get viscosity while simultaneously adding flour, sour cream, apple jam and chocolate.
Pour the mixture in the cake tin and bake on the low rack for about 50-55 minutes. You can test for if the cake bottom is ready in example with a toothpick: if the batter does not stick on the pick, you can take the cake out.
Decorate with some powdered sugar.

Tags: sour cream cake Geisha chocolate pastry delicacy

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