Spongy, swirly, nutty, chocolatey – this rich sour cream dessert or tea-time treat takes the cake.

INGREDIENTS

  • 160g (1/2 cup) chocolate hazelnut spread
  • 180g unsalted butter, at room temperature, coarsely chopped
  • 270g (1 1/4 cups) caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 170g (2/3 cup) sour cream
  • 225g (1 1/2 cups) plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons white sugar
  • 70g (1/2 cup) chopped pecans
  • 125g dark chocolate, coarsely chopped
  • 60ml (1/4 cup) pouring cream
  • 60ml (1/4 cup) milk


METHOD

  • Step 1
    Preheat oven to 160°C. Brush a round 20cm (base measurement) springform pan with melted butter. Line base with non-stick baking paper. Place the chocolate spread in a bowl and stir until softened.


  • Step 2
    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, 1 at a time, beating well after each addition. Beat in sour cream. Sift flour and baking powder in a bowl. Fold flour mixture into butter mixture.


  • Step 3
    Spread half the butter mixture into the pan. Top the butter mixture 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 10 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes to cool slightly.


  • Step 4
    Meanwhile, combine chocolate, cream and milk in a saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Set aside to cool slightly. Serve with the cake.


RECIPE NOTES

Cook’s tip: For a fragrant spice twist, add 1 teaspoon of ground cardamom and 1 teaspoon of ground cinnamon with the flour. Use pistachio kernels instead of pecans.

Slice into this dessert to find layers of rich hazelnut rippled between sour cream sponge.


Sour cream chocolate swirl cake 1

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