• 8fb7978d77ef2098d2aae51728a595ab

Spiced Sour Cream Chocolate Cake

a nice twist to a regular chocolate cake.

Prep
Cook
Serves 9people
Ingredients
melted butter, to grease
180
gr unsalted butter, at room temperature
155
gr (3/4 cup) caster sugar
2
eggs
1
x 300g carton sour cream
80
ml (1/3 cup) milk
225
gr (1 1/2 cup) self-raising flour
30
gr (1/4 cup) cocoa powder
3/4
tsp ground nutmeg
2
tsp ground cinnamon
200
gr good-quality dark chocolate, coarsely chopped
Directions
1.
Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
2.
Use an electric beater to beat together the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Stir in 190g (3/4 cup) of the sour cream and milk until just combined.
3.
Sift the flour, cocoa powder, nutmeg and cinnamon over the egg mixture and stir until just combined. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
4.
Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch water). Use a metal spoon to stir until melted and smooth. Remove from heat. Stir in remaining sour cream until well combined. Use a round-bladed knife to spread the cake with icing and create swirls (take care not to overwork icing).

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