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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By
Lorena
