What you’ll need
¾ cup (75g) cocoa
1 teaspoon salt
2 ¼ cups (335g) The Healthy Baker Plain Flour
2 teaspoons baking powder
220g unsalted butter, softened
1 ½ cups (135g) caster sugar
½ cup (135g) sour cream
4 large eggs
1 teaspoon vanilla extract
For the ganache
100g dark chocolate
½ cup (125mls) heavy cream
2 tablespoons butter
Preheat oven to 180C and grease your favourite bundt tin.
Place the cocoa powder, salt, flour and baking powder in a large bowl and whisk to combine.
Place the butter and sugar in the bowl of an electric mixer and cream until pale and fluffy, about five minutes. Add the eggs, beating well after each addition.
Add half of the dry ingredients, and the vanilla, and beat on low speed until just combined. Add half of the sour cream and slowly beat again. Repeat with remaining dry ingredients and sour cream.
Transfer to your prepared bundt tin and smooth the surface with the back of a spoon or offset spatula. Bake for about 45 minutes or until a skewer comes out clean.
Transfer to a wire rack to cool for five minutes before carefully removing cake from the pan (see note).
For the ganache, place cream in a small saucepan and bring just to simmering point.
Remove from heat, add butter and chocolate and stir until smooth and slightly thickened.
Transfer to a jug and leave to thicken a little further for at least 10 minutes. Pour over cooled bundt.
