Sour cream chocolate swirl cake
Warm cake and chocolate sauce – what a great combination!
|180 g||Unsalted butter, at room temperature, coarsely chopped|
|1.3 cups||Caster sugar|
|¾ cup||Sour cream|
|3||Eggs, at room temperature|
|1 tsp||Vanilla extract|
|1 tsp||Baking powder|
|125 g||Dark chocolate, coarsely chopped|
|½ cup||Pecans, chopped|
|2 Tbsp||White sugar|
- Preheat the oven to 160C. Spray baking spray around a 20cm springform pan. Line the base with nonstick baking paper. Place the chocolate spread in a bowl and stir until softened.
- Use an electric beater to beat the butter, sugar and vanilla in a bowl for 5 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream. Sift the flour and baking powder in a bowl. Fold the mixture into the butter.
- Spread half the butter mixture into the pan. Top the with spoonfuls of chocolate spread. Use a knife to create a swirled effect. Repeat with remaining butter mixture and chocolate spread. Top with sugar and pecans. Bake for 1 hour and 10 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.
- Meanwhile, combine chocolate, cream and milk in a saucepan over low heat. Cook for 3 minutes, stirring, or until smooth. Set aside to cool slightly. Serve with the cake.