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Spiced sour cream chocolate cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Let the decadent chocolate cake cool for 5 minutes before indulging.
Ingredients:
  • Melted butter, to grease
  • 180g unsalted butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 1 x 300g carton sour cream
  • 80ml (1/3 cup) milk
  • 225g (1 1/2 cups) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 1.88 gm ground nutmeg
  • 5.00 gm ground cinnamon
  • 200g good-quality dark chocolate, coarsely chopped
Instructions:
  • Preheat your oven to 180°C. Prepare your 22cm round cake pan by brushing it with melted butter for a light greasing, then line the base with non-stick baking paper.
  • In a bowl, cream together the butter and sugar with an electric beater until pale and creamy. Gradually add the eggs one at a time, beating well after each addition. Gently mix in 190g (3/4 cup) of sour cream and milk until just combined.
  • Sieve the flour, cocoa powder, nutmeg, and cinnamon over the egg mixture. Gently mix until just combined. Pour the batter into the pan and level the top. Bake for 45-50 minutes until a skewer comes out clean. Let it cool on a wire rack for 5 minutes before unmolding to cool completely.
  • Melt the chocolate in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and mix in the remaining sour cream. Spread the icing on the cake with a knife to create decorative swirls, being careful not to overwork it.

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