2 c castor sugar
1 3/4 c plain flour
1/2 c baking cocoa powder
2 1/2 Teaspoons baking soda
1 Teaspoon baking powder
1 Teaspoon salt
300 g sour cream
300 ml thicken cream
1 c strong black coffee (1 c of boiling water + 2 Tbs Sweden grinded coffee powder)
1/2 cup vegetable oil
2 Teaspoons vanilla extract (grinder)
1 Tsp Parisian browning essence
125 raspberries, wash and dry
125 g blueberries, wash and dry
Heat oven to 180°C. Grease and 26 cm tube round baking pan. Set aside. In the large mixing bowl combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix with wooden spoon until dry ingredients are thoroughly combined.
Add egg, sour cream, thicken cream, coffee, oil, Parisian browning and vanilla extract. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pan.
Bake in preheated oven for 1 hour and 20 minutes until skewer inserted in center comes out clean. Switch of oven but do not remove pan, leave in oven for 20 minutes with oven door close. After 20 minutes, remove from pans to wire racks. Cool completely. Serve with ice cream or eat on its own.