Put 1 cup of 250 g sour cream in a mixing bowl.
Wash out the cup, dry it and use it to measure out flour, sugar, hazelnuts, Kaba and oil one by one and add to the sour cream. Add the baking powder and cocoa as well, and the eggs as well. Stir everything well and pour into a greased, floured cup cake pan. Attention: The dough is quite liquid! Bake in a preheated oven at 180 degrees for about 45 minutes.
Cover the cooled cake with chocolate icing. Tip: If you like, you can add a little cinnamon to the batter, especially at Christmas time.
