Sour cream cake

Ingredients for 1 servings:

• 250 g margarine
• 375 g sugar
• 1 tbsp vanilla sugar
• 4 eggs
• 250 g flour
• 1 ½ tsp baking soda
• 300 g sour cream
• 6 tbsp cocoa powder, (baking cocoa)
• n. B. couverture, (dark)
• n.e. Desiccated coconut, colorful sprinkles etc.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

nice and moist chocolatey, stays fresh longer

Preheat oven (170°C fan/convection oven). Beat the soft margarine with the sugar and vanilla sugar until smooth. Add the eggs one at a time, beating for half a minute each. Mix the flour with the baking soda and stir into the batter, alternating with the sour cream. Finally, stir in the cocoa powder. Pour the batter into a greased bundt cake pan. Bake in a preheated oven at 170°C fan/convection oven for 50-60 minutes (test with a wooden skewer to see if the cake is cooked through; if the batter doesn’t stick to the skewer, it’s done). The cooled cake can be covered with melted dark chocolate and sprinkled with colorful sprinkles, coconut flakes, or other toppings (the cake also tastes good with powdered sugar, but is also delicious on its own). The cake will keep longer if covered and will still stay moist.