Good Food
Ingredients
Method
1.Preheat oven to 180°C or 160°C fan. Generously grease a 6-cup capacity bundt cake pan.
2.In a heatproof bowl, combine chocolate and bicarbonate of soda with boiling water. Stir until chocolate melts and mixture is smooth.
3.Using an electric mixer, beat butter and sugar 3-4 mins, until pale and creamy. Add yolks one at a time, beating well after each addition. Add vanilla and chocolate mixture and beat until combined. Sift together flour and baking powder and fold into chocolate mixture, alternating with sour cream and hazelnut, starting and finishing with flour mixture.
4.Using clean beaters and bowl, beat egg whites until soft peaks form. Using a large metal spoon, fold egg white into cake batter until just combined. Spoon into prepared pan. Bake 45 mins, until a skewer inserted comes out clean. Cool in pan for 5 mins, then turn out onto a wire rack to cool completely.
5.Dust cake with icing sugar, cut and serve with whipped cream, if desired.
A bundt cake pan is a ring-shaped pan with decorative ridging. If you don’t have a bundt cake pan at home, you could use two 20cm round, shallow pans or plain ring pans. Divide the cake batter evenly between cake pans and cook for 25-30 minutes only. Serve one and freeze one for another day.
Note
