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Chocolate Sour Cream Wonderbug

A quick, no-fuss sheet cake that blends dark chocolate with tangy sour cream, perfect for sharing and enjoying with coffee or tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: International
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 200 g all purpose flour
  • 1 packet baking powder
  • 1 pinch salt
Wet Ingredients
  • 2 free range eggs free range eggs Use room temperature for better mixing.
  • 375 g sour cream Use room temperature for better mixing.
  • 300 g sugar
  • 3 tablespoons oil
Add-Ins
  • 100 g dark chocolate sprinkles Adds texture and chocolate flavor.
  • 70 g dark chocolate For ganache topping.

Method
 

Preparation
  1. Preheat the oven to 170 degrees Celsius. 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.
Topping
  1. Once the cake has cooled, melt the chocolate with the oil in the microwave, then pour it over and smooth it out.

Notes

Keep it stored in an airtight container. It lasts up to 2 days at room temperature or up to a week in the refrigerator. Let it come to room temperature before serving.