What do you need?
- 175 g dark chocolate, roughly chopped
- 50 cocoa powder + extra
- 125 g flour
- ¼ tsp clove powder
- 1 tsp baking powder
- 125 butter
- 125 light-brown caster sugar
- 2 eggs
- 350 ml sour cream + extra
- zest of ½ (organic) orange + extra
you'll also need: springform pan measuring 20 cm diameter, greased, with the bottom covered with greaseproof paper
Preheat the oven to 160°C.
Pour a layer of boiling water into a small saucepan and place a heat-resistant bowl on top with 25 g of the chocolate. The bottom of the bowl may not touch the water. Melt the chocolate (au bain-marie), remove the bowl from the saucepan and leave the chocolate to cool slightly.
Meanwhile, mix the cocoa powder, the flour, a pinch of salt, the clove powder and the baking powder in a bowl. In another bowl, beat the butter with the caster sugar for approx 5 min. until it is light and creamy. Beat the eggs into the mixture one by one. Mix half of the flour mixture with the egg mixture. Fold the melted chocolate and 100 ml of the sour cream into the mixture. Now stir in the rest of the flour mixture. Spoon the mixture into the springform pan and bake in the middle of the oven for approx 30 min. You know the cake is ready when a wooden skewer stuck into the middle of the cake comes out dry. Leave it to cool completely.
In the same way, melt the rest of the chocolate with 125 ml of sour cream and the orange zest au bain-marie and leave to cool a little. Cut the cake horizontally through the middle. Spread the bottom half of the cake with half of the chocolate mixture. Spread the rest of the sour cream over the chocolate and replace the top half of the cake. Spread the rest of the chocolate mixture over the top of the cake. Sprinkle with some cocoa and extra orange zest and add extra sour cream.