This recipe uses homemade sour cream – recipe for this is included.
After my last ring cake I was desperate to try another flavour. I made this for another birthday. Similarly to the blueberry and white chocolate ring cake, this also uses sour cream to give a rich and dense texture. Since I did not have any sour cream I have made my own.
This is inspired by a Martha Stewart recipe and uses cup measurements.
– 2 ½ cups plain flour
- ½ cup cocoa powder
- 1 tsp bicarbonate of soda
- ½ cup milk
- 225g butter softened to room temperature
- 1 ½ cups caster sugar
- 4 eggs
- 1 tsp vanilla extract
- ½ cup sour cream: I made this simply by combining ½ cup double cream with 1 tsp lemon juice
- 200g dark chocolate
- ½ cup double cream
- a knob of butter
– decorations of choice: I chose small chocolate eggs and raspberries, as well as some sprinkles for birthday flare!
Preheat the oven to 170°.
Combine the butter and sugar and mix until light and fluffy (preferably with an electric whisk as the mixture will become quite heavy later on!).
Thoroughly whisk the eggs in a separate bowl until just turning frothy. Add to the butter and sugar. Then stir in the flour, baking soda and cocoa powder. Finally add the vanilla, milk and sour cream.
Bake for 30 minutes or until a knife comes out clean when poked inside.
Melt the chocolate with the butter in a glass bowl over a saucepan of boiling water. Make sure the water is not touching the bowl so as not to burn the chocolate! Gradually stir in the cream. When the mixture is completely melted pour over the cake. Then decorate!