Moist Chocolate Sour Cream Cake with Chocolate Glaze
Ingredients
Cake batter
- 250 g softened butter
- 200 g sugar
- 1 packet vanilla sugar
- 3 large eggs
- 200 g sour cream
- 200 g all-purpose flour
- a pinch of salt
- 6 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- 4 tablespoons milk
- 100 g dark chocolate shavings
- butter for greasing the pan
Glaze
- 150 g dark chocolate
- 100 g heavy cream
Preparation
Preheat oven to 180°C top and bottom heat (convection: 160°C). Grease a 20 cm springform pan. Beat softened butter with sugar and vanilla sugar until creamy, then add eggs one at a time, beating well after each addition. Mix in sour cream.
Mix flour with salt, cocoa powder, and baking powder, then add to the batter. Add milk and mix well. Fold in dark chocolate shavings. Pour the batter into the prepared pan and bake for about 45 minutes.
Check with a toothpick to see if the cake is done; a few chocolate pieces sticking to the toothpick is okay for a moist cake. Let the cake cool completely, then remove from the pan and place on a cake plate.
For the glaze, finely chop dark chocolate and place in a heatproof bowl. Heat cream until just boiling, then pour over the chocolate. Let stand for 2 minutes, then stir with a whisk until smooth.
Pour some glaze over the cake and spread around the cake with a palette knife or cake spatula. Let the chocolate set slightly before serving. The cake serves about 10.
