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.
Ingredients
Print Recipe
Pin Recipe