This chocolate cake is rich yet light and spongey too and it’s studded with gorgeous chunks of feijoa.  

Makes a 20cm cake   

Ingredients  

• 150g butter, softened + extra for greasing the tin   
• 1/3 cup dark cocoa  
• ½ cup boiling water   
• ¾ cup brown sugar   
• 2 large free-range eggs  
• 1 ½ cup self-raising flour  
• 1 tsp baking soda  
• ½ cup sour cream or plain yoghurt   
• 1 ½ cups scooped chopped feijoas  
• Whipped cream to serve   

Method 

1. Preheat the oven to 180C. Grease a 20cm spring form tin and dust with cocoa (or flour).   
2. Whisk cocoa with boiling water.   
3. Cream the softened butter and brown sugar with an electric beater until pale and fluffy.  
4. Beat in the eggs one at a time, beating for 20 seconds between each.   
5. Fold or gently beat in sifted flour and baking soda, alternating with the sour cream (or yoghurt if you’re using it) in two batches. Pour in the cocoa water and stir to combine.  
6. Scrape into the prepared tin and scatter over the chopped feijoas. Bake for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.  
7. Cool the cake for five minutes before gently removing the rim of tin and setting on a wire rack to cool completely.  
8. Dust with icing sugar to serve. 

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