Chocolate Sour Cream Cake with Chocolate Glaze

How to tell when it is ready

Melt chocolate with butter, cool slightly and spread over cake; refrigerate 2 hours before slicing.

Tips

• Beat eggs and sponge sugar; stir in 250 g sour cream, flour and cocoa; mix soda with vinegar and fold in
• Pour into a lined 20 cm cake tin; bake at 175°C (350°F) for 35 to 45 minutes until a skewer comes out clean
• Cool completely and split horizontally into two even layers
• Mix 500 g thick sour cream, icing sugar and vanilla; spread between layers and over cake

Troubleshooting

• If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
• If it tastes flat, taste the completed dish and adjust seasoning in small amounts.

Substitutions

• Use a comparable variety of the main fresh ingredient where appropriate.
• Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.

Variations

• Adjust seasoning mildly to your taste while retaining the measured base.
• Serve with a suitable seasonal vegetable or fruit on the side.

Serving suggestions

• Serve chocolate sour cream layer cake as described while its texture is at its best.
• Divide the measured batch into 10 slices.
• Offer small portions and let guests add accompaniments to taste.
• Keep any extra servings according to the storage guidance.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Keep covered in refrigerator up to 3 days.

Food safety

Do not leave the sour-cream-filled cake at room temperature for extended periods.

Serve chocolate sour cream layer cake with the suggested accompaniments and refrigerate leftovers as directed.