Impress everyone by offering this easy-to-prepare snack to enjoy.

Makes: one 23cm ring cake
Preparation time: 20 minutes
Baking time: 45-50 minutes
Oven temperature: 180°C

Cake
• 80ml (70g) castor sugar
• 100ml chopped pecan nuts
• 100ml (80g) chocolate chips
• 50ml (30g) cornflour
• 500ml (270g) cake flour
• 5ml baking powder
• 5ml bicarbonate of soda
• 300ml (260g) castor sugar
• 135ml (125g) butter
• 2 large eggs
• 10ml vanilla essence
• 220ml sour cream
• 150ml strongly brewed black coffee, cold

Glaze
• 100g dark chocolate
• 30ml sour cream
• 50ml roughly chopped hazelnuts

1 Mix the castor sugar, pecan nuts and chocolate chips together and set aside.
2 Sift the cornflour, flour, baking powder, bicarbonate and a pinch of salt together.
3 In a separate bowl, beat the castor sugar and butter together until creamy. Add the eggs and vanilla essence and beat well.
4 Mix the sour cream, coffee and flour mixture into the butter-and-egg mixture.
5 Spoon a third of the mixture into a greased 23cm ring pan. Scatter with half the pecan nut and chocolate mixture. Top with another third of the batter and then the remaining nut mixture. Top with the remaining batter and bake in a preheated oven for 45 to 50 minutes or until a skewer inserted comes out clean. Cool in the tin.
6 Glaze Melt the chocolate and sour cream together until smooth. Spoon over the cooled cake. Sprinkle with chopped hazelnuts.