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, finely chopped
- 100 g heavy cream
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees)
Grease a 20 cm springform pan
Beat softened butter with sugar and vanilla sugar until creamy
Add eggs one at a time, beating well after each addition
Beat in sour cream
Mix flour with salt, cocoa powder, and baking powder
Add the dry ingredients to the batter and mix well
Stir in milk
Fold in dark chocolate shavings
Pour the batter into the prepared springform pan
Bake for about 45 minutes, or until a toothpick inserted comes out with a few moist crumbs
Let the cake cool completely in the pan
Remove the cake from the pan and place on a serving plate
Finely chop dark chocolate and place in a heatproof bowl
Heat heavy cream until just boiling, then pour over the chocolate
Let the mixture stand for 2 minutes
Stir slowly with a whisk until the chocolate is completely melted and smooth
Pour the glaze over the cooled cake
Spread the glaze around the sides of the cake with a palette knife
Let the glaze set slightly before serving
Notes
This cake serves about 10
