Chocolate Cake with Nutella and Strawberries

Line the bottom of two springform pans (∅ 25–26 cm) with baking paper. Grease the edges with butter and dust with a little baking cocoa. Preheat the oven to 180 °C top/bottom heat.

Sift the flour with cocoa, baking soda, baking powder, and salt into a bowl.

Beat the soft butter with granulated sugar until a light, airy mixture forms. Then stir in the eggs one by one. Finally, alternately stir in the sour cream and the dry ingredients spoonful by spoonful until a smooth, thick batter is formed.