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Chocolate Sour Cream Wonderbug

A tender, moist chocolate cake with a hint of sour cream and playful chocolate sprinkles, perfect for potlucks and parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, International
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g all purpose flour
  • 1 packet baking powder
  • 375 g sour cream Warm to room temperature for a silkier batter.
  • 300 g sugar
  • 100 g dark chocolate sprinkles Can be substituted with chopped dark chocolate or mini chips.
  • Pinch salt
  • 70 g dark chocolate Finely chop if stubborn.
  • 3 tablespoons oil Can use a different oil if preferred.

Method
 

Preparation
  1. Preheat the oven to 170 degrees Celsius and line a medium baking tray (20x30 cm) with baking paper.
  2. Sift the flour into a bowl, then add the salt and baking powder.
  3. In another bowl, mix the sugar with the eggs, then spoon in the sour cream and mix well.
  4. Thoroughly combine the dry and wet ingredients, then sprinkle in the chocolate sprinkles.
  5. Smooth the batter into the prepared baking tray.
Baking
  1. Bake at 170 degrees Celsius for about 35 minutes. Check with a skewer for doneness.
Finishing
  1. Once the cake has cooled, melt the dark chocolate with the oil in the microwave, then pour it over the cake and smooth it out.

Notes

Serve warm or at room temperature. Cut into generous squares and dust with cocoa and flaky sea salt for extra flair.