Moist chocolate cake with sour cream

Ingredients for 1 servings:

• 250 g butter or margarine
• 3 cups sugar
• 4 m.-sized eggs
• 4 cups flour
• 4 tbsp cocoa powder (not instant powder)
• 2 tsp cinnamon
• 2 tsp baking soda
• 2 cups sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cream the butter and sugar until fluffy, then gradually add the eggs. Combine the flour, cocoa powder, cinnamon, and baking soda, and add to the mixture. Finally, stir in the sour cream. Pour the batter into a prepared cake pan. Bake in a preheated oven at 175°C for approximately 60-70 minutes (depending on your oven). Do the skewer test. Note: I use a standard coffee mug with a capacity of approximately 200 ml. Tips: You can reduce the sugar slightly, but not too much, as otherwise the cake will taste quite bitter due to the high cocoa content. By cocoa powder, I mean baking cocoa, not instant powder. If instant powder is used, the specified amount of sugar must be reduced considerably. If sour cream is used, the baking time may be slightly longer, as it is more liquid than sour cream.