INGREDIENTS
- 300g plain flour
- 200g unsalted softened butter
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 100g dark chocolate, roughly chopped
- 1 tsp vanilla extract
- 160ml sour cream
- 55g cocoa powder
- 400g granulated sugar (caster or raw)
- 3 medium free-range eggs, at room temperature
METHOD
- Generously apply butter to the inside of a 24 - 26cm bundt tin using your hands to get into the corners.
- Sift flour, baking powder, bicarbonate of soda and salt into a large bowl.
- Melt the chocolate in a bowl over a pan of simmering water. Once melted, remove from heat and sift in cocoa powder. Add sour cream, vanilla extract and 70ml of boiling water until and stir to make a smooth paste.
- In another bowl, cream the butter and sugar together using an electric mixer until pale and fluffy. Add eggs one at a time and whisk well. Stir in the chocolate paste until just combined and then using a metal spoon, fold in the flour mixture.
- Pour the mixture into the greased bundt tin. It is advised not to fill the tin more than 3/4 full.
- Select the convection bake setting on your Air Fryer Steam Oven, with temperature at 160 for 45 mins. At 30 mins, check the progress of the cake. It is recommended to foil the top of the cake if there is excess cracking. The cake is cooked if a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for at least 10 minutes and then turn out onto a wire rack.
- Drizzle cake with chocolate icing or dust with icing sugar. Serve with whipped cream and raspberries.