A rich and moist chocolate cake baked in a ring tin, perfect for any occasion.
Preheat your oven to 175°C (350°F) and grease a Bundt tin thoroughly.
Use a pastry brush to ensure every crevice of the Bundt tin is greased to prevent sticking.
Melt the butter in a saucepan over low heat, then stir in the cocoa powder until smooth.
Stir continuously to avoid burning the cocoa and ensure a smooth mixture.
In a mixing bowl, combine the sugar, eggs, and vanilla extract, then whisk until well blended.
Whisking the eggs and sugar well helps incorporate air, making the cake lighter.
Add the melted butter and cocoa mixture to the egg mixture and stir until combined.
Ensure the cocoa mixture has cooled slightly before adding to prevent cooking the eggs.
Gradually add the self-raising flour and sour cream to the mixture, alternating between the two, and mix until smooth.
Mix gently to avoid overworking the batter, which can make the cake dense.
Pour the batter into the prepared Bundt tin and smooth the top.
Tap the tin lightly on the counter to remove air bubbles for an even texture.
Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean.
Check the cake at the 30-minute mark to avoid overbaking.
Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Cooling in the tin helps the cake set and prevents it from breaking when removed.
Serve the cake as is or with a dusting of powdered sugar or a drizzle of chocolate glaze.
For an extra touch, garnish with fresh berries or a dollop of whipped cream.
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