Summary

Ingredients

• 190 g flour
• 2 teaspoons, leveled baking powder
• 60 g cocoa powder (not sweetened)
• 1 teaspoon, leveled baking soda
• 125 g butter
• 200 g suar
• 110 g sour cream
• 4 medium egg (s)
• 100 g chocolate (dark chocolate or variety to taste)
• Butter for the mold
• Flour for the mold

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Instructions

1. Line a springform pan on the bottom with baking paper and butter and mix the form completely. Chop the chocolate into small pieces.
2. Mix the sour cream with the eggs in a bowl. In a second bowl, mix the flour, baking powder, cocoa powder and baking soda. Now add the butter in flakes and the sugar to the flour mixture and stir with the mixer until the mixture is well mixed and slightly crumbly. Now add the egg-sour cream mixture and the chocolate pieces and stir on the highest level until the mixture is smooth. Pour the dough into the mold and smooth it out.
3. Bake in a preheated oven at 180 ° C top / bottom heat (convection: 160 ° C) for about 60 minutes.
4. Tip: You may have to do a stick test beforehand or press it very lightly on the surface. When the cake feels firm, take it out and let it cool down in the tin for about 10 minutes, then let it cool down completely on the wire rack. Dust with powdered sugar.
5. Also tastes lukewarm very good.
6. The method of preparation seems unusual, but it definitely works and is made super fast. The cake has a biscuit-like consistency. Due to the chocolate chips, it may still be slightly damp shortly after baking, but it dries when it cools down.