Pre heat the Oven to 170 C - Gas Mark 3 - 325 F
I like to get all my ingredients weighed out and ready when baking any cakes, even this easypeasy one.
Half melt the 90 grams butter in a medium sized saucepan over a gentle heat and remove before it is all melted. Set it aside for a couple of minutes until all the butter has melted.
Add 150 grams sour cream, 1 egg, 140 grams sugar, 3 tbsp of sunflower oil and 1 tbsp of vanilla extract and stir until everything is completely mixed in.
Add in the 170 grams of flour, 50 grams of cocoa, ½ tsp bicarbonate of soda and pinch of salt.
Mix well and thoroughly until the batter is smooth and lump free. This will take a minute or two.
Add the chocolate chips and mix through.
Empty out the batter into your lined tin and gently smooth over.
Bake for about 50 minutes until risen, springy to the careful touch and a cocktail stick or similar comes out clean when inserted in the middle.
Allow to cool in the tin for 10 minutes before removing in it's liner to cool completely on a wire rack.
Apply to Very Proud of Herself PTA Face.