Best American Chocolate Cake

Ingredients for 1 servings:

• 100 g butter
• 130 ml water
• 3 large eggs
• 60 ml sour cream
• 2 tsp vanilla extract or the pulp of 1/2 vanilla pod
• 260 g flour, e.g. half gluten-free flour, half ground almonds
• 130 g sugar
• 100 g baking cocoa
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 pinch of salt
• 200 g dark chocolate
• 130 ml cream
• possibly grease for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

also very easy to make gluten-free

Preheat oven to 175°C (top/bottom heat). Grease a springform pan or line it with baking paper. Gently heat the butter and water in a small saucepan over low heat until the butter has melted. Mix the eggs, sour cream, and vanilla in a small bowl until smooth. Combine the dry ingredients in a large bowl, quickly mix in the melted butter and water mixture, then add the egg mixture and mix well. Pour the batter into the springform pan. Bake in the hot oven on the middle rack for about 35 minutes (use a toothpick to check if it’s cooked through). Remove the cake from the pan and let it cool in the pan for about 25 minutes. Then take a butter knife and carefully run the blunt side between the cake and the sides of the springform pan to separate them. Let the cake cool completely on a wire rack. Pour the chocolate into a bowl. Gently heat the cream in a small saucepan and then pour it over the chocolate. Let it stand for about 1 minute, then mix gently until smooth. Cut the cake into two or three layers (depending on the height of the cake and your experience). Quarter the chocolate cream and spread a portion onto each layer of cake, spreading evenly. Carefully stack the layers on top of each other to form a single cake. Pour the remaining quarter of chocolate over the cake and spread it gently. Let it run down the sides naturally or spread evenly, depending on your preference. Chill the finished cake for about 1 hour. It will keep in the refrigerator for at least 3 days (if you have any leftovers).