Ingredients Jump to Instructions ↓

  1. 1 tablespoon plain flour

  2. 110g dark brown soft sugar

  3. 2 tablespoons butter, softened

  4. 60g chopped walnuts

  5. 335g dark chocolate chips For the cake:

  6. 250g plain flour

  7. 1 teaspoon bicarbonate of soda

  8. 1 teaspoon baking powder

  9. 1/2 teaspoon salt

  10. 110g butter, softened

  11. 200g caster sugar

  12. 1 teaspoon vanilla extract

  13. 3 eggs

  14. 230g soured cream

  15. 250g plain chocolate chips

Instructions Jump to Ingredients ↑

  1. For the crunch topping: In a small bowl, combine 1 tablespoon flour, 110g brown sugar and 2 tablespoons butter. Stir in 60g chopped walnuts and 335g chocolate chips. Set aside.

  2. Preheat oven to 180 C / Gas 4. Grease and flour a 9 x 17.5cm baking tray. In a small bowl, combine 250g flour, bicarbonate of soda, baking powder and salt. Set aside.

  3. In a large bowl, beat 110g butter with 200g caster sugar and 1 teaspoon vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Add flour mixture alternately with soured cream. Beat until smooth. Fold in chocolate chips.

  4. Spread mixture into baking tray. Then sprinkle the crunch topping evenly over it. Bake for 45 to 50 minutes, or until a skewer inserted into cake comes out clean. Cool completely.


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