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Sour cream chocolate swirl cake
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Decadent sour cream cake with swirls of nuts and chocolate - a must-have treat for dessert or tea time.
Ingredients:
  • 160g (1/2 cup) chocolate hazelnut spread
  • 180g unsalted butter, at room temperature, coarsely chopped
  • 270g (1 1/4 cups) caster sugar
  • 4.40 gm vanilla extract
  • 3 eggs, at room temperature
  • 170g (2/3 cup) sour cream
  • 225g (1 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 36.00 gm white sugar
  • 70g (1/2 cup) chopped pecans
  • 125g dark chocolate, coarsely chopped
  • 60ml (1/4 cup) pouring cream
  • 60ml (1/4 cup) milk
Instructions:
  • Preheat oven to 160°C. Grease a 20cm round springform pan with melted butter and line the base with non-stick baking paper. Stir the chocolate spread in a bowl until softened.
  • Using an electric beater, whip together butter, sugar, and vanilla in a bowl for 5 minutes, or until light and creamy. Incorporate the eggs one at a time, ensuring each is well beaten. Blend in the sour cream. In a separate bowl, sift together the flour and baking powder, then gently fold this mixture into the butter mixture until combined.
  • Spread half of the butter mixture in the pan, then spoon dollops of chocolate spread on top. Swirl with a knife. Repeat with the rest of the butter mixture and chocolate spread. Sprinkle with sugar and pecans. Bake for 1 hour and 10 minutes, or until a skewer comes out clean. Let it cool for 5 minutes before enjoying.
  • Combine the chocolate, cream, and milk in a saucepan over low heat, stirring constantly for 3 minutes until smooth. Allow the mixture to cool slightly before serving with the cake.

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