Chocolate Cup Cake, Quick and Juicy

The empty cup of sour cream is used as a cup measure. In a bowl, stir the eggs and sugar on the highest setting with the hand mixer until frothy. Stir in the oil and sour cream, then briefly stir in the dry ingredients on low heat.

Pour the liquid dough into a greased and floured form and bake in the preheated oven on the middle rack at 175 degrees circulating air for about 30 - 45 minutes.

The batter is enough for 12 muffins. Baking time then approx. 20-25 minutes. For a sheet cake, double the ingredients, but only use 1 additional egg. The baking time is then approx. 30 minutes. In the Guglhupf or loaf pan, the baking time is 45 - 50 minutes. If necessary, reduce the baking temperature to 150 degrees Celsius if the cake is too dark on the outside and is not yet done on the inside. Make sure to do a chopstick test.

Instead of sour cream, you can use sour cream, creme fraiche, quark or yoghurt.

Fruits also fit very well into the batter. For example morello cherries, pears, or a grated apple. Then possibly use half a cup more flour.

If you prepare the cake in a springform pan, you can then e.g. halve horizontally and spread with jam, then assemble and cover the outside with a chocolate icing. Or, for a filling, heat 4 tablespoons of Nutella slightly and mix with 4 tablespoons of mascarpone.

Depending on whether you add chocolate chips to the dough or decorate the outside with chocolate icing and other sweets, half a cup of sugar is enough for the dough. You can also use 1/2 cup of cocoa powder and 1/2 cup of Kaba powder.