Chocolate-cherry sour cream cake

Chocolate-cherry sour cream cake

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  • For the cake:
  • 3⁄4 cup canola oil
  • 2 free-range eggs
  • 1⁄4 cup sour cream
  • 1 cup Woolworths double-cream plain yoghurt
  • 2 t vanilla extract
  • 35 g cocoa
  • 260 g self-raising flour
  • 215 g xylitol
  • For the frostings:
  • 1 cup crème fraîche
  • 3 T maple syrup (optional)
  • 20 g xylitol (optional)
  • 3 T lemon juice
  • 180 g cherries, pitted
  • For the ganache:
  • 200 g 70% dark chocolate
  • 1⁄2 cup cream

Cooking Instructions

1. To make the cake, preheat the oven to 180°C and grease a 20–22 cm loaf tin.
Place the wet ingredients into a large bowl and mix using a hand-blender or a whisk.

2. In a separate bowl, mix the cocoa, flour and xylitol.

3. Fold the dry ingredients into the wet ingredients, pour the batter into the loaf tin and bake for 50 minutes, or until a skewer comes out clean. Allow to cool completely.

4. To make the frosting, whisk together the crème fraîche and maple syrup, if using, then chill until the cake is ready.

5. In the meantime, place the xylitol and lemon juice in a medium saucepan, bring to the boil, add the cherries and toss through the syrup until warm. Set aside.

6. To make the ganache, chop the chocolate into small pieces and place in a bowl. Bring the cream to the boil in a saucepan, then pour the cream over the chocolate. Allow to stand for 3 minutes, then stir until melted and smooth.

7. Slice the cake into three layers horizontally, cover each slice with frosting, ganache and cherries and sandwich together. Slice to serve.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    November 24, 2019

    Hello. Letting you know that the recipe states to bake at 160° but the video says 180°.
    Having not watched the video before baking, I used the 160°, which was still raw after 90 minutes.
    Could you please confirm what the correct temp and baking times are? :)

    1. default
      January 21, 2020

      Hi jacki, thank you for bringing this to our attention. We’ve updated the recipe to the correct temperature.