Juicy chocolate cake with sour cream
Intensely chocolatey with a fine chocolate glaze – you will love this chocolate cake! The sour cream makes it particularly juicy.
INGREDIENTS
FOR THE DOUGH
250 g soft butter
200 g sugar
1 packet of vanilla sugar
3 eggs (size M)
200 g sour cream
200 g wheat flour (type 405)
1 pinch of salt
6 tbsp baking cocoa
3 tsp baking powder
4 tbsp milk
100 g dark chocolate shavings
a little butter for the mold
FOR THE GLAZE
150 g dark chocolate coating
100 g cream
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a springform pan (Ø 20 cm). For the dough, mix the butter with the sugar and vanilla sugar until creamy. Gradually stir in the eggs. Add the sour cream and stir.
Step 2
Mix the flour with the salt, cocoa powder and baking powder and add to the dough. Add the milk and stir everything together well. Add the dark chocolate shavings and stir briefly. Put the dough in the greased springform pan and bake in the preheated oven for approx. 45 minutes.
Step 3
Use the toothpick test to check whether the cake is baked through. There may still be a few pieces of chocolate stuck to the toothpick, so it is nice and moist. Allow the cake to cool completely, then remove it from the pan and place it on a cake plate.
Step 4
For the glaze, finely chop the dark chocolate and put it in a heat-resistant bowl. Bring the cream to the boil briefly, then pour over the chocolate pieces. Leave to stand for about 2 minutes, then stir slowly with a whisk until all the chocolate pieces have melted.
Step 5
Pour some glaze over the cake and spread it around the cake with a palette knife or cake spatula. Allow the chocolate to set a little before serving. The cake makes about 10 pieces.
