Yields 15-20 slices

Ingredients:

1 3/4 cups All-Purpose flour

4 large eggs

2 tsp vanilla extract

3/4 cup castor sugar

2 tbsp molasses

4 heaped tbsp sour cream; (or) labneh, yoghurt

100 ml whole milk

200 gm good quality sweet dark chocolate; 70% cocoa (grated)

1/2 cup sweet instant cocoa powder (chocolate drink)

1/2 cup dark raw cooking cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

100 mg butter

50 ml corn oil

Method:

Butter grease a round cake bundt or a baking tray of a 10-inch-diameter.  Dust generously with very fine cocoa powder.  Discard excess.  In a medium sized bowl, beat butter, sugar and vanilla together; until pale and fluffy.  Add eggs; one by one, beating only to integrate and when the yellow colour of eggs, disappears.  Add molasses, cream and milk.  Beat to combine and mix well with egg mixture.  In another large bowl: combine flour, cocoa, salt, baking powder and baking soda.  Sift mixture of dry ingredients over egg mixture.  By means of a spatula, gently mix by hand to combine; while gradually adding grated chocolate to incorporate.  Pour batter into prepared bundt or cake pan.  Bake into a preheated oven at 180 degrees C; for approximately 45 minutes.  Remove from oven and allow to completely cool off within bundt or baking pan; then slice and serve.  Merry Eastern Christmas ...!

* A version of this article appears in print in the 5 January, 2023 edition of Al-Ahram Weekly