NZ Woman's Weekly

Sour cream chocolate swirl cake

  • Meal Type

  • Servings

  • Courses


Ready in 1 hour and 35 minutes, serves 8.

Warm cake and chocolate sauce – what a great combination!

  • Cooking spray
  • 3/4 cup chocolate hazelnut spread
  • 180g unsalted butter, at room temperature, coarsely chopped
  • 1 1/3 cups caster sugar
  • 1 tsp vanilla extract
  • 3 eggs, at room temperature
  • 3/4 cup sour cream
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 2 tbsp white sugar
  • 1/2 cup chopped pecans
  • 125g dark chocolate, coarsely chopped
  • 1/4 cup cream
  • 1/4 cup milk

1. Preheat the oven to 160ºC. Spray baking spray around a 20cm springform pan. Line the base with nonstick baking paper. Place the chocolate spread in a bowl and stir until softened.

2. Use an electric beater to beat the butter, sugar and vanilla in a bowl for 5 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream. Sift the  our and baking powder in a bowl. Fold the mixture into the butter.

3. Spread half the butter mixture into the pan. Top the with spoonfuls of chocolate spread. Use a knife to create a swirled effect. Repeat with remaining butter mixture and chocolate spread. Top with sugar and pecans. Bake for 1 hour and 10 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool slightly.

4. Meanwhile, combine chocolate, cream and milk in a saucepan over low heat. Cook for 3 minutes, stirring, or until smooth. Set aside to cool slightly. Serve with the cake.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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