Moist Chocolate Cake with Sour Cream
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
Chocolate glaze
- 150 g dark chocolate
- 100 g heavy cream
Preparation
Preheat oven to 180°C conventional or 160°C convection
Grease a 20 cm springform pan
Beat softened butter with sugar and vanilla sugar until creamy
Add eggs one at a time, mixing well after each addition
Mix in sour cream
Whisk together flour, salt, cocoa powder, and baking powder
Add dry ingredients to batter alternately with milk, mixing until combined
Gently fold in dark chocolate shavings
Pour batter into prepared pan
Bake for about 45 minutes until toothpick test shows moist crumbs
Let cake cool completely in pan
Remove cake from pan and place on serving plate
Finely chop dark chocolate and place in heatproof bowl
Heat cream until just simmering, then pour over chocolate
Let stand for 2 minutes, then stir until smooth
Pour glaze over cake and spread evenly over top and sides
Allow glaze to set slightly before serving
Tips
A few chocolate pieces sticking to toothpick indicates ideal moist texture
Cake serves approximately 10 people
