Make sure you butter your kugelhopf pan well and you will be rewarded with a very pretty chocolate cake.
What you need
250g butter, softened
1¼ cups soft brown sugar
2 teaspoons vanilla
2 cups flour
1/3 cup CADBURY BOURNVILLE Cocoa
1½ teaspoons baking powder
1 cup sour cream
200g CADBURY Milk Baking Chocolate, broken into pieces and melted
200g CADBURY Dark Baking Chocolate, broken into pieces and melted, for drizzling
Cherries, for serving
- CREAM together the butter and sugar until light and fluffy. Beat in the vanilla and then gradually add the eggs, beating well between each addition. Add the sifted flour, cocoa, baking powder and salt, in 2 batches, alternately with the sour cream. Stir through the chocolate. Spoon the mixture into a well-greased 3 litre kugelhopf pan.
- BAKE in a moderately slow oven 160°C for 60-70 minutes or until cooked when tested. Cool on a wire rack for 30 minutes before turning out of pan to cool completely. Store in an airtight container until required.
- DRIZZLE with dark chocolate and serve with cherries.
TIP: if you don’t have a kugelhopf pan, the cake may be made in a 22cm round pan and cooked for a similar time.