Fluffy, very soft chocolate sponge and fluffy creamy sour cream filling – that's what this layer cake is made of. It tastes so tender that every piece of it practically melts in your mouth. The other advantage of the cake is that you can make it yourself very quickly with this recipe using just a few common ingredients. And with its layers it is an eye-catcher on the dining table as well.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Cooling time 2 hourshours
Servings 10
Ingredients
for the dough
380gsweetened condensed milk
2eggs
110gflour
30gcocoa powder
7gbaking powder
vanilla
1pinch ofsalt
for the cream
200gcream(cold)
200gsour cream(cold)
50gpowdered sugar
for the dusting
50gof any nuts(finely chopped or ground)
Instructions
Making the dough
Mix sweetened condensed milk, eggs, vanilla and salt with a hand mixer until homogeneous.
Mix flour with cocoa powder and baking powder.
Add the dry flour mixture to the liquid condensed milk mixture and mix briefly and briskly to form a thick dough.
Spread the dough evenly on a baking sheet lined with baking paper, bake the sponge cake base in a preheated oven at 180 °C top and bottom heat for about 10 minutes and let it cool.
Cut off an edge of about 1 cm from all sides of the sponge cake and crumble it finely. Then cut the sponge into four equally sized square cake layers.
Making the cream
Whip cream and powdered sugar until creamy.
Add sour cream and whip again to a homogeneous cream.
Making the cake
Spread the four sponge cake layers with the cream and stack them on top of each other. Spread the cream around the edges of the cake as well.
Mix the sponge cake crumbs with nuts and sprinkle the edges of the cake with them. You can also decorate the cake as desired. Refrigerate the cake for at least 3 hours.
Notes
You can adjust the amount of powdered sugar for the cream according to your taste.
To check if the chocolate sponge is baked, use a toothpick. Alternatively, you can use a finger to gently press on the surface of the sponge about halfway down. If it springs back after pressing, and no marks remain to be seen, it is ready.
Note the detailed tips and tricks for making the chocolate sponge layer cake with sour cream at the top of the post.