In a bowl, mix the flour, starch, cocoa (sweet or unsweetened, both can be used here), baking powder, baking soda and chopped chocolate (whole milk, dark or white chocolate can be used here) and set aside.
Beat the eggs with the sugar and a pinch of salt to a light creamy mass (this can take a good 4 minutes).
Carefully add the softened butter and keep beating.
Now add the sour cream (just keep beating here for a moment) and finally the flour mixture (please only fold in until the flour is evenly distributed).
Set aside for a moment.
Put all the ingredients for the crumble in a bowl and knead until you get thick crumble (I always do this by hand, as this gives you the best feeling when the crumble is ready. They get especially crispy if you add some flour replaced by oat flakes or corn flakes).
Now grease a deep baking sheet well or line it with a little baking paper and pour the chocolate mixture on it and smooth everything out.
Spread the crumbles evenly over the top.
Place the tray in the preheated oven and bake at 180 ° C top / bottom heat or 165 ° C fan oven for 30-35 minutes.
(Please keep in mind that every oven is different, so always look from the 25th minute and do the chopstick test.
When no more dough sticks to it, the cake is ready and can be taken out of the oven immediately)
If you like it a bit soggy, take the cake out of the oven after a good 25 minutes.
If you let it bake as indicated, it will be very fine and fluffy!
If you don`t like it so sweet, you can reduce the sugar content, about 175g should also be sufficient!
The cake lasts a long time and remains delicious, chocolatey.
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