1. CREAM together the butter and sugar until light and fluffy. Beat in the vanilla and then gradually add the eggs, beating well between each addition. Add the sifted flour, cocoa, baking powder and salt, in 2 batches, alternately with the sour cream. Stir through the chocolate. Spoon the mixture into a well-greased 3 litre kugelhopf pan.
2. BAKE in a moderately slow oven 160°C for 60-70 minutes or until cooked when tested. Cool on a wire rack for 30 minutes before turning out of pan to cool completely. Store in an airtight container until required.
3. DRIZZLE with dark chocolate and serve with cherries.
TIP: if you don’t have a kugelhopf pan, the cake may be made in a 22cm round pan and cooked for a similar time.