- 240g sour cream (about 1 cup)
- 55g Dutch-processed cocoa powder (the good stuff!)
- 3 eggs (at room temperature)
- 2 tsps (10ml) vanilla extract
- 225g plain flour
- 250g caster sugar
- 1 1/4 tsp baking powder
- 1/2 tsp bicarb (baking soda)
- 3/4 tsp salt *
- 225g unsalted butter (slightly softened) *
* Note – if you’re using salted butter then reduce the salt to a scant 1/2 tsp)
- Place oven shelf in the lower third of your oven and preheat to 175°C (160°C if you’re using a darker bundt tin). Grease a 10-cup capacity bundt tin well, making sure to get every little nook and cranny.
- In a medium bowl, stir together the sour cream, cocoa, eggs and vanilla extract until moistened and then whisk together until it resembles a slightly lumpy muffin batter.
- In a large mixing bowl, gently whisk together the flour, sugar, baking powder, bicarb and salt until combined. Add butter and half the cocoa mixture. With an electric mixer, mix on low speed until dry ingredients are moistened, then turn the speed up and mix until combined.
- Add remaining cocoa mixture in batches, making sure to beat for 30 seconds after each addition. Don’t forget to scrape down the sides.
- Scrape the mixture into the bundt tin and tap it on the benchtop a couple of times to settle the batter. Level the top and bake for 50-60 minutes or until the skewer comes out clean and cake springs back when lightly pressed in the centre (test skewer between the sides and tube).
- Shortly before the cake is ready, make the syrup recipe follows).
To assemble the cake
- As soon as the cake comes out, place on a wire rack and poke the cake all over with skewer, then brush it with a third of the syrup. Cool in pan for 10 minutes.
- Now here comes a bit of cake juggling…
- Drape a large sheet of clingwrap over the cake. Place a large plate or board over the cake and invert the cake, removing the pan and flattening the clingwrap.
- Brush on the remaining cocoa-coffee syrup over the entire cake. Bring up the sides of the clingwrap so the cake will soak up the puddles of syrup that has pooled on the bottom.
- Allow to cool completely. When ready to serve, line another large board or large plate with clingwrap and place on top of the cake and flip it over (it’llbe upside down again). Remove the clingwrap on the bottom of the cake carefully so it doesn’t tear the bottom of the cake.
- Place the serving plate or cake stand on top of the cake and re-invert so it’s the right way up.
- 20g Dutch-processed cocoa powder
- 65g caster sugar
- 80ml (1/3 cup) boiling water
- 3/4 tsp vanilla extract
- 4 tsps (20ml) of liqueur such as Tia Maria, Kahlua or Frangelico – purely optional or can be replaced with strong espresso coffee
- In a small saucepan, mix the cocoa and sugar to combine. Add a dash of boiling water and whisk until mixture is moistened, then whisk in the remaining boiling water.
- Bring the mixture to a full boil over low heat, stirring often. Remove from heat and cool slightly. Whisk in the vanilla and liqueur if using. Use it while it’s still hot (reheat if you have to) to brush on the warm cake. You’ll need about 160ml (2/3 cups) of syrup. If necessary add more hot water to make up the quantity if you like.