Recipe from Ann
- 1 cup self-raising flour
- 1 teaspoon vanilla extract
- 1¼ cups caster sugar
- 125g butter, softened
- 3 eggs
- ½ cup cocoa powder, sifted
- ½ cup milk
- ¼ cup sour cream
- 150g dark chocolate, coarsely chopped
- ½ cup sour cream
- 2 - 12 tablespoons of boiling water (if needed)
- Preheat oven to 160°C;
- Grease a 21cm bundt pan well
- Cream butter and sugar in a large bowl
- Add eggs and vanilla
- Slowly mix in flour and sour cream
- Pour into cake tin and bake for 50 to 60 minutes or until cake is cooked
- Stand cake in pan for 5 to 10 minutes before turning onto wire rack to cool
- Melt chocolate over low heat in a saucepan, stirring until smooth.
- Add sour cream
- If ganache is too thick slowly add boiling water to thin to right consistency
- Drizzle over cold cake
- Add roasted hazelnuts over the the icing - optional but delicious
Page last updated: 26 Oct, 2026
