Moist Chocolate Cake with Sour Cream

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the butter with the sugar until frothy, then gradually add the eggs. Mix the flour with the cocoa powder, cinnamon and baking soda and add. Finally stir in the sour cream or sour cream. Pour the batter into a prepared cake pan.
Bake in a preheated oven at 175 ° C for approx. 60-70 minutes (depending on the oven). Make a chopstick test.
Note: I use a normal coffee mug with a capacity of approx. 200 ml as a cup.
Tips: You can reduce the sugar a little, but not very much, otherwise the cake will taste bitter due to the high cocoa content. By cocoa powder I mean baking cocoa, not instant powder. If instant powder is used, the amount of sugar given must be reduced significantly.
If sour cream is used, the baking time can be a little longer because it is more liquid than sour cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.