Sour Cream Chocolate Swirl Cake

Spongy, swirly, nutty, chocolatey - this rich sour cream dessert or tea-time treat takes the cake.

The ingredient of Sour Cream Chocolate Swirl Cake

• 160g 1 2 cup chocolate hazelnut spread
• 180g unsalted butter at room temperature coarsely chopped
• 270g 1 1 4 cups caster sugar
• 1 teaspoon vanilla extract
• 3 eggs at room temperature
• 170g 2 3 cup sour cream
• 225g 1 1 2 cups plain flour
• 1 teaspoon baking powder
• 2 tablespoons white sugar
• 70g 1 2 cup chopped pecans
• 125g dark chocolate coarsely chopped
• 60ml 1 4 cup pouring cream
• 60ml 1 4 cup milk

The Instruction of sour cream chocolate swirl cake

• preheat oven to 160u00b0c brush a round 20cm base measurement springform pan with melted butter line base with non stick baking paper place the chocolate spread in a bowl and stir until softened
• 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 1 at a time beating well after each addition beat in sour cream sift flour and baking powder in a bowl fold flour mixture into butter mixture
• spread half the butter mixture into the pan top the butter mixture 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 10 minutes or until a skewer inserted into centre comes out clean set aside for 5 minutes to cool slightly
• meanwhile combine chocolate cream and milk in a saucepan over low heat cook stirring for 3 minutes or until smooth set aside to cool slightly serve with the cake

Nutritions of Sour Cream Chocolate Swirl Cake

calories: 810 927 calories
calories: 49 grams fat
calories: 24 grams saturated fat
calories: 82 grams carbohydrates
calories: 59 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 265 12 milligrams sodium
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calories: nutritioninformation