Chocolate Sour Cream Cake

Cook Time 1 hour 45 minutes

Servings 10

Ingredients

250g butter, softened
1¼ cups soft brown sugar
2 tsp vanilla extract
3 eggs
2 cups plain flour
⅓ cup cocoa
1½ tsp baking powder
Pinch salt
1 cup sour cream
200g milk chocolate, melted
200g dark chocolate, melted, for drizzling
Cherries, for serving

If you don’t have a kugelhopf pan, the cake may be made in a 22cm round pan and cooked for a similar time.

Method

Cream together the butter and sugar until light and fluffy. Beat in the vanilla and then gradually add the eggs, beating well between each addition.

Sift together the flour, cocoa, baking powder and salt. Fold into to the wet ingredients in two batches, alternately with the sour cream. Stir through the melted milk chocolate.

Spoon the mixture into a well-greased 3-litre kugelhopf or ring tin.

Bake in a moderately slow oven 160°C for 60-70 minutes or until cooked when tested. Cool on a wire rack for 30 minutes before turning out of pan to cool completely. Store in an airtight container until required.

Drizzle with dark chocolate and serve with cherries.