Festive chocolate cake with sour cream

Ingredients for 1 servings:

• 350 g dark chocolate coating
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 100 g ground almonds
• 125 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 125 ml milk
• 450 g sour cream
• 200 g marzipan
• 100 g powdered sugar
• 100 ml cream
• Cocoa powder
• 50 g cherry(s) (for filling)
• 1 pack of chocolate decorations (leaves)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

for 12 pieces

Preheat oven to 200 degrees Celsius. Melt 150g of chocolate coating and let it cool. Beat butter, sugar, and vanilla sugar until fluffy. Gradually stir in eggs, almonds, flour, baking powder, and salt. Blend in milk. Butter a springform pan and pour in the batter. Bake for approx. 45 minutes. Let it cool on a wire rack. For the topping, melt 200g of chocolate coating and let it cool again. Mix tablespoon by tablespoon with the sour cream. Divide the cake base twice horizontally and spread the sour cream mixture on each layer. Stack the layers on top of each other. Knead the marzipan and powdered sugar together. Roll out into a circle approximately 26cm in diameter. Place on the cake and press down gently. Whip the cream until stiff and fill a piping bag with a star nozzle. Decorate the outer edge of the cake with it. Dust the center of the cake with cocoa powder. Decorate the cream dots with cherries and chocolate leaves.