Chocolate cake with Nutella and strawberries

Line the bottoms of two cake pans with a diameter of 25 to 26 cm with baking paper and grease the sides with butter and dust with cocoa powder.

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

Cream the butter with sugar until light and fluffy, then beat in the eggs one by one. Finally, while continuously stirring, alternately add sour cream and dry ingredients by the spoonful. A thick batter will form. Divide it in half and spread each half evenly into the prepared cake pans. Smooth the surface and bake for 30 minutes in an oven preheated to 180°C. After baking, let cool in the pans on a wire rack. Remove the cooled cake layers from the pans.