Chocolate Sour Cream Cake^★ Women’s Weekly

Preheat oven to 160C. Grease a 21cm bundt pan well (butter and flour!)

• 125 g butter, softened
• 1 tsp vanilla extract
• 275 g sugar
• 3 eggs

Beat together wet ingredients with electric mixer.

• 35 g flour
• 110 g self-raising flour
• 50 g cocoa powder
• 1 tsp instant coffee
• 125 ml milk

Add in wet ingredients. Continue to beat with electric mixer on low until just combined. Increase speed to medium, and beat until smooth and paler in colour, stopping to scrape down edges after a few minutes.

• 60 g sour cream

Stir through the sour cream. Pour mixture into pan. Bake for 1 hour. Let cool in the pan for 5 minutes, then turn out to cool.

Sour Cream Ganache

• 200 g chocolate
• 180 g sour cream
• 2 -3 Tbsp boiling water

Combine chocolate and sour cream in a double boiler. Stir until mixture is melted and combined, add in boiling water if needed to thin it. Pour over cooled cake and serve.