Sour Cream Chocolate Cake
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Makes 1 cake
This is an adaptation of a favourite recipe from my grandmother, Margaret Fulton. I’ve reduced the sugar and also used whole eggs (her original recipe separated the eggs and beat the whites, but I’m always too time poor for that!). It’s an especially moist, delicious chocolate cake and is one of the most requested recipes in my house.
Ingredients
- 4 tbsp flaked almonds (omit for nut-free cake)
- 1 cup boiling water
- 125g dark chocolate (I use 70% Lindt), chopped
- 1 tsp bicarbonate of soda
- 250g unsalted butter
- 1 cup raw caster sugar
- 3 large eggs, separated
- 1 tsp vanilla extract
- 2 ½ cups plain flour
- A pinch of salt
- 1 tsp baking powder
- 2/3 cup light sour cream
Method
- Preheat the oven to 180°C. Generously butter a 3-litre fluted bundt tin or 2 x 20 cm ring tins. Sprinkle with the flaked almonds, pressing them well into the butter to coat the base and sides of the tin.
- Put the boiling water, chocolate and bicarbonate of soda in a bowl and stir until the chocolate is melted and smooth. Set aside.
- Cream the butter and sugar until light and fluffy, then add the eggs one at a time, beating after each addition. Beat in the vanilla and sour cream. Sift the flour, salt and baking powder and fold in alternately with the reserved chocolate mixture, mixing until combined.
- Turn gently into prepared tin(s) and bake for 1–11⁄4 hours for a large cake, 45 minutes for smaller cakes, or until cooked when tested with a fine skewer. Leave for a minute, then turn out and cool on a wire rack.
