Contacts
home/ Secrets

Chocolate sour cream cakes: simple recipes. Chocolate cake with sour cream Chocolate cake with sour cream recipe

When guests come to the house and you need to quickly set the table, a chocolate cake with sour cream will help out. It prepares quickly, and tastes as good as the most exquisite dessert. At home, a biscuit can be baked in a slow cooker or oven. If you add jam or a simple cream of butter with condensed milk to it, then you can not use a special impregnation. The dessert turns out to be tasty and economical, as it does not require special expenses.

Delicious chocolate sour cream cake consists of biscuit, cream and glaze. It is recommended to serve it after cooling, so that the cakes are soaked and do not separate from each other. A good idea to put nuts in a cake came to the minds of ancient culinary experts, as they go well with chocolate. This recipe was first noticed in the East, and then spread throughout the world. Pistachio cake is an exquisite delicacy. It can be cooked in stoves, ovens or microwaves. We bake a chocolate cake at a temperature of 150 degrees.

Necessary products

Sour cream cake may contain cocoa, then it acquires a chocolate flavor. Butter, condensed milk and cocoa powder are often used as a simple cream. If you have free time, you can grease the dessert with a more complex composition. For this, it is recommended to prepare sour cream. Delicious baked goods will require ingredients such as:

  • 2 eggs;
  • 3 part glass of cocoa;
  • one and a half glasses of flour;
  • a small spoonful of baking powder;
  • half a teaspoon of baking soda;
  • 100 g butter;
  • 1.25 cups sugar;
  • a teaspoon of vanillin;
  • chocolate bar;
  • 230 g sour cream;
  • a glass of milk.

For the cream:

  • 330 g of chocolate;
  • 100 g butter;
  • 230 g sour cream;
  • 450 g icing sugar.

All ingredients must be fresh. Particular attention should be paid to the choice of dairy products.

Cooking step by step

Chocolate sour cream cake is prepared strictly according to the recipe in compliance with the proportions:

  1. It is necessary to put the pieces of chocolate and chopped butter in a large saucepan. Keep on low heat until the components dissolve. The workpiece should cool down for 10 minutes.
  2. Sour cream and powdered sugar are gradually added to the cream. The mass is mixed with a spoon.
  3. Baking dishes should be greased and sprinkled with cocoa powder. Hold the eggs at room temperature for half an hour.
  4. The cakes for this cake are made from flour, cocoa, baking powder, soda and salt to taste. In a separate cup, mix butter with sugar, eggs and vanilla. Everything is whipped with a mixer for 5 minutes. Milk and flour mixture are gradually introduced. It is advisable to alternate these products, stirring constantly.
  5. The dough is combined and beat well again until smooth.
  6. The oven needs to be preheated to 180 degrees. Divide the dough into molds, smooth the surface and bake for 25 minutes. You can check the readiness with a toothpick.
  7. The sponge cake should be allowed to cool for 10 minutes in the form, and then 2 hours on the wire rack.
  8. Parts of the cake on sour cream are well greased with cream, the top is decorated with chocolate, nuts or cocoa. The finished dessert is placed in the refrigerator for 12 hours.

The top can be glazed. In summer, a sour cream cake is decorated with berries or pieces of fruit.

The sour cream-chocolate cake "Prague" has long gained popularity due to the delicate taste of the availability of products. It can be served with aromatic coffee or highly fortified juice. To decorate the dessert, berries, nuts, seeds, cream and white roses are used.

We will need

For dessert, different creams can be used, but proportions must be observed in making the dough. The number of products is calculated for 10 servings. To make a cake with sour cream you will need:

  • 2 eggs;
  • 2 cups sugar;
  • one and a half glasses of flour;
  • 300 g sour cream;
  • 200 g of condensed milk;
  • a spoonful of cocoa powder;
  • a small spoonful of baking soda;
  • a small spoonful of vinegar;
  • vanillin.

For the cream:

  • 200 g butter;
  • 200 g of condensed milk;
  • spoon of cocoa powder.

Eggs and butter can be used homemade, then the biscuit will be fluffy and more nutritious.

Step by step recipe

Sour cream cake with cocoa turns out to be a pleasant chocolate color. It takes one and a half hours to cook and does not require complex exclusive products:

  1. Pour sugar into a cup, add eggs and grind the ingredients into a homogeneous mass. Pour condensed milk next and mix again.
  2. Quench the baking soda with vinegar and pour into the sour cream.
  3. Egg and sour cream masses are combined in a cup, and then flour and cocoa are poured. The dough should turn out to be liquid. At the end, vanillin is poured into it.
  4. You need to prepare a spacing or shape. Grease with oil and sprinkle with flour. The dough is poured onto a baking sheet and leveled with a knife.
  5. The cake is prepared for an hour at a temperature of 180 degrees until fully cooked.
  6. For the cream, you need to mix butter with condensed milk and cocoa.
  7. When the cake has cooled down, it must be cut along the board in two parts. Each layer is carefully coated with cream, and the top is decorated.

The dessert must be allowed to soak for at least 2 hours so that the cakes take away the cream and are not dry.

Video of making a cake "Prague"

httpss: //youtu.be/RAGpdw7O0cc

Delicious and simple "Enchantress" cake with sour cream and vanilla

Chocolate sour cream or classic "Enchantress" cake turns out to be soft and airy, if prepared according to all the rules. It can be prepared for a celebration or for homemade tea. Delicious sour cream has fewer calories than butter, but gives the dessert an exceptional flavor.

Products composition

For the classic recipe for the "Enchantress" cake with sour cream you will need:

  • eggs 4 pieces;
  • a glass of sugar;
  • 2 cups of flour;
  • baking powder 1 spoon;
  • softened butter 100 g;
  • 100 g sour cream.

For the cream:

  • 500 g sour cream;
  • can of condensed milk;
  • vanillin;
  • banana;
  • sugar and cocoa to taste.

The amount of ingredients can be increased or decreased in accordance with the proportions.

"Enchantress" cake

Cooking process

To prepare a chocolate cake with sour cream, you need to prepare products in the required amount:

  1. It is required to separately mix the yolks with sugar, beat with a mixer. Turn the proteins into a foam, and then mix both masses together.
  2. Add sour cream and butter to the egg mass, beat well at high speeds.
  3. Flour with baking powder must be introduced gradually so that no lumps form.
  4. It is required to cover the form with paper and grease.
  5. Lay out the dough, smooth with a spatula and bake at 180 degrees for an hour. To prevent the cake from burning, it must be checked for readiness.
  6. For the cream, all products need to be cooled. Beat the sour cream at high speed with a mixer, add condensed milk, cocoa, vanillin and mix well.
  7. Finely chop the banana and add to the total mass. If fruit particles remain while stirring the cream, this will add piquancy to it.
  8. While the cakes are cooling, it is necessary to put the milk mass in the refrigerator.

The cake with cocoa and sour cream layer must be collected and decorated. From above, you can fill it with a chocolate and butter icing.

Quick cake with sour cream and berry jam

The recipe for sour cream cake with cocoa and berry jam is a quick version of a dessert that can be prepared in an hour and treated to your household. It only needs available products. Sour cream pie with jam will delight you in the winter season and warm you with its aroma.

Ingredients composition

To get a delicious sour cream cake, you need to carefully select the components. For five servings of dessert you will need:

  • 2 eggs;
  • a glass of sugar;
  • a glass of milk;
  • a glass of jam from any berries;
  • 2 small spoons of baking soda;
  • flour in the amount of 2 glasses.

For the cream:

  • 2 glasses of sour cream;
  • half a glass of powdered sugar.

You can use cocoa powder for the cakes and the baking soda will make them bulky. The cream will combine well butter and sour cream in ½ proportions.

How to cook

To make the sour cream cake very tasty, you must strictly follow the recipe and take seriously the selection of products. The ingredients you need to make the crust are needed first:

  1. Beaten eggs with sugar require adding milk, jam, flour and baking soda. Stir thoroughly until smooth.
  2. The form is smeared and covered with parchment. The dough is poured onto it and leveled with a knife. It is recommended to bake the cakes for an hour at a temperature of 180 degrees. The number of products is calculated for two servings.
  3. Hot cakes must be cooled and cut into two parts along the side.
  4. To prepare the cream, it is recommended to pour the powder with water in a small amount. Then mix it with sour cream and beat.
  5. The cooled cakes are coated with cream, and the top is decorated with jam or berries.

Before serving, the cake with sour cream is placed in the refrigerator for soaking.

Chocolate cake-confetti from shortbreads with sour cream

This cake with sour cream and chocolate has one feature - the cakes must be baked very thin. They are impregnated with a rich cream.

Ingredients

To make a sour cream cake you will need:

  • 400 g sour cream;
  • a pack of baking powder;
  • 3 eggs;
  • 60 g butter;
  • 2 tablespoons of vegetable oil;
  • 200 g icing sugar;
  • 800 g flour;
  • a pinch of salt.

For the cream:

  • 500 ml sour cream;
  • 700 ml cream;
  • 300 g icing sugar;
  • vanillin;
  • walnuts;
  • 2 spoons of milk;
  • cocoa.

Milk, sugar, cocoa are included in the cream as auxiliary components. For one serving, you can take a glass of sour cream and reduce the rest of the products proportionally.

How to cook

Chocolate cream baked goods are delicious if they are well saturated with cream:

  1. For the dough, sour cream is mixed with baking powder and powdered sugar. Butter, eggs, vegetable oil, flour and salt are added to it in turn. Knead the dough well. It should not be sticky and soft.
  2. The dough is set for 30 minutes, and then divided into 14 parts. Each is rolled out to a thickness of 2 mm. Place the biscuit in a preheated oven for 7 minutes at a temperature of 200 degrees.
  3. If soda is used instead of baking powder, then it is extinguished with vinegar, flour is added to the dough after the reaction.
  4. For the cream, whip separately sour cream with vanilla and cream with powdered sugar. Then you need to combine both masses and mix.
  5. All cakes are smeared with a cream in turn. In order for them to be well saturated, the workpiece must be placed in a mold and covered with film. Leave for an hour at room temperature and then refrigerate overnight.
  6. It is recommended to complete the assembly of the dessert by processing the edges and decorating the top cake.

Cake cream can be made from sour cream and cocoa, then the dessert will acquire a chocolate flavor. It is decorated with a sprinkle of nuts on top. You can also use grated chocolate or cocoa. Sour cream cake always turns out to be rich and very nutritious.

Tuesday, December 23, 2014 07:49 + in the quote pad


This is the most delicious sour cream cake that I have ever tasted. And I know a lot about cakes, believe me!
Delicate, airy, moderately sweet - just not possible to come off. The hand continues to reach for the next piece ...

Usually, after assembling the cake, the cake must stand to soak. We slaughtered this cake 30 minutes after assembly. Well, very tasty!
In general, if you like cakes just like me, be sure to try it. And don't be intimidated by such a voluminous description, I just prescribe all the nuances, I want you to succeed without jambs.

For the test:
eggs - 3 pcs.
sugar -1.5 tbsp. (glass - 200 gr.)
cocoa powder - 3 tablespoons with a slide
sour cream - 300 gr.
flour - 1.5 tbsp. (glass - 200 gr.)
baking powder - 3 tsp
margarine - for lubrication.

For the cream:
animal cream (35% or 33% fat) - 200 gr.
sour cream - 150 gr.
sugar - 0.5 tbsp.

First, let's prepare the dough for our sour cream cake.

Beat eggs into a bowl and beat them with a mixer until fluffy (beat for about 10 minutes).
Thanks to this, the dough is airy.
Then add sugar and continue whisking.
Add cocoa powder.
Mix everything well with a mixer.
Add sour cream
Sift flour in a separate bowl, add baking powder and mix.
Now, in several steps, add flour to the dough. Mix everything thoroughly. The sour cream cake dough is ready!
Draw a circle on baking paper (parchment) using a plate or bowl. The diameter of my circle is 20 cm.
Lubricate the circle with margarine and spread a little margarine outside the circle. This is done to make it easier to remove the cakes.
Put two tablespoons of the dough in a circle and level it with a spoon, trying not to go abroad.
The dough needs to be leveled. Otherwise, when you collect the cake, it may turn out to be lopsided. Therefore, we try to immediately align by eye. Not so that it is perfectly even, but so that the dough lies evenly.
We send the sheet to a hot oven and bake for 5-6 minutes at a temperature of 200 degrees.
You will see how the structure of the dough begins to change during baking.
We take out the finished cake directly with the parchment. And immediately with the help of a spatula, while it is HOT, remove it from the parchment.
This is the most difficult procedure in the preparation of this cake. If you have coped with it - success awaits you!
For quickness, I use two sheets of parchment. While one is in the oven, I spread the second.
After you have removed the cake from the parchment, grease the paper again with margarine, distribute the dough, etc.
From this amount of dough, I get 9 cakes. The cakes are very thin, like pancakes and tender. Therefore, it is better not to stack them on top of each other, otherwise they may stick together, but lay them out separately. I put them right on the table.
While the cakes are baking, we make a cream.
Creamy sour cream is amazingly combined with this cake.
We coat each cake with cream. We put the next cake on it, etc.
Ready, collected sour cream cake, completely coat with the remaining cream and decorate to your taste - nuts, chocolate, berries, icing.
Of course, it is better to let the finished cake stand so that it is soaked and "grabbed". But I can't wait that long))) Therefore, we cut it almost immediately.
When I bake such a multi-layered, chocolate-sour cream cake for my family, I don’t decorate with anything - I just do not have time. Children with plates are already at the table.

And this is how you can decorate the cake with chocolate!

Eda.mani-com.ru

The chocolate biscuit and snow-white sour cream look so beautiful in the cut. But the chocolate color of the biscuit is most often given not by real chocolate, but by cocoa powder, which is present in the recipe for making the dough.

But not only with cocoa, you can make a dark biscuit with sour cream, sometimes melted chocolate mass is added to the dough. But finding a complete recipe with chocolate is extremely difficult, since it is a rarity. In addition, chocolate makes the dough heavier and less airy. But I will try to tell you about those and other types of biscuit cakes, richly flavored with sour cream.

Chocolate cake with sour cream based on cocoa powder

To make a biscuit with cocoa powder, you do not need to bother much, since only cocoa is added to the usual ingredients.

What you need to make a sour cream chocolate cake:

  • Flour of the highest quality - 200 - 220 gr .;
  • Cocoa powder - 1/3 tbsp.;
  • Chicken eggs - 3 pcs.;
  • Sugar sand - 1 tbsp.;
  • Soda - 1 tsp;
  • Sour cream - 400 gr.;
  • Dark chocolate - 1 bar;
  • Strawberries - 200 gr. for decoration.

On the night before baking, we put sour cream in order to remove excess moisture on the structure from a colander and gauze or thin cotton cloth. This procedure in the common people is called sour cream weighing. The fatter the fermented milk product, the less liquid is released from it. So when buying sour cream, be sure to pay attention to its fat content, which should be at least 25%. But at the same time, I do not advise taking thick rustic sour cream for the cream, since whipping will produce butter that is quite dense for any biscuit and requires the addition of a more liquid product.

We start preparing a chocolate cake, like any biscuit, by dividing the eggs into yolks and whites.

Beat the whites with a quarter cup of sugar until steady peaks, but the yolks can simply be rubbed with sugar until a white airy mass is formed. A quarter cup of sugar will also go to the yolks. Sift flour, cocoa and soda into the yolks. Beat everything thoroughly and begin to spread the proteins into the dough. You can mix both masses only with a spoon or a spatula from the bottom up, the use of a mixer is strictly prohibited.

Preheat the oven to 180 degrees and prepare a split baking dish. It must be covered with parchment, but very carefully so that the creases from the paper are not visible on the cake. We put the dough in a mold and send it to the oven for 25-30 minutes. During this time, you need to prepare sour cream and cake decoration.

We take the sour cream out of the refrigerator and turn it over from the cheesecloth into a whipping cup.

First, at low speeds of the mixer, beat the sour cream until the desired density, only after which we begin to add half a glass of sugar. At that moment, when all the sugar, which the recipe suggests, visits the sour cream, we continue to beat at high speed for another five minutes, after which we put the cream in the refrigerator.

We are preparing a decoration for our cake.

Separate the berries from the stalks, wash and dry. Cut into thin plastics and leave three or four whole berries. We rub the chocolate on a coarse grater and also leave it until the finished dessert is collected.

While we were preparing all the decoration, a chocolate biscuit arrived in time. It must be cooled, and later cut into two separate cakes. Saturate the bottom layer with cream, put the top layer and pour over all the remaining cream again. After that, the decorating recipe is pretty straightforward. We put large whole strawberries in the middle, and decorate the sides with slices, more precisely with plastics, pressing each plastic to the cream, as if gluing.

Sprinkle the top with chocolate chips and put the prepared cake with sour cream in the refrigerator for at least 4 hours, but it is better if the biscuit spends the night in the cold. In the morning you will receive a beautiful dessert soaked in high quality sour cream.

Dark Chocolate Sour Cream Cake

Oddly enough, but even if we use chocolate in the dough, it is not complete without cocoa. Since if you still want to get an airy sponge cake, then any recipe will show that the abundance of chocolate mass from melted chocolate will make the cakes much heavier and they will be too dense. In addition, even the recipe that I would like to present to your court requires 100 grams. bitter chocolate, and at current prices for this product, the recipe will come out almost golden if you increase the amount of chocolate mass.

As the recipe shows, the following ingredients are needed for cooking:

  • Chocolate 55-72% - 100 gr.;
  • Butter - 100 gr.;
  • Powdered sugar - 75 gr.;
  • Sugar sand - 100 gr.;
  • Chicken eggs - 5 pcs.;
  • Flour of the highest grade - 100 gr.;
  • Salt - 1 pinch;
  • Lemon zest with half a lemon;
  • Soda - 1 tsp;
  • Cocoa - 4 tbsp. l .;
  • Sour cream - 0.5 l.;
  • Sugar for cream - 0.5 tbsp.

Since the cream itself is standard, more precisely the classic sour cream, the main problem in preparation will arise at the time of making the dough.

To prepare it, we begin to divide the eggs into the protein and yolk parts.

As any biscuit recipe shows, we begin with whipping the proteins, whipping them a little with a mixer until they become soft peaks, or rather, until the mass stops increasing in volume. Then add 50 gr. sugar and continue to beat until good consistency.

Beat the softened butter in another cup, gradually adding powdered sugar to it, using the weight of the amount of this product that the recipe prescribes. Next, beat the yolks in the third bowl with 50 gr. Sahara. You should have three different vessels on your work surface with three components of the dough. After that, break the chocolate finely and heat it in a water bath until soft, when all the pieces disperse and you get a plastic, almost liquid mass, add the zest from half a lemon, grated on a very fine grater. We remove the chocolate from the bath and start pouring this mass into the oily component of the dough. Mix well, and then beat the chocolate with butter.

We prepare the dry mixture in one more cup, for this we sift the flour, cocoa and soda into a cup, mix all the dry ingredients. Yolks and a quarter of whites will follow in the butter. When you add the proteins, set the mixer aside and knead the dough with a spatula or spoon so as not to destroy the airiness of the protein mass. After these manipulations, three types of dishes should remain on the table. In one - a dry mixture with flour, in the second - whipped whites, and in the third - the main preparation for a biscuit.

Now we add dry ingredients to the dough, just not the whole mass at once, but in small portions, since the mass will have to be mixed with a spatula, then small portions are needed that can be easily dispersed without the help of electric kitchen appliances. At the end, add the remaining whipped proteins to the dough in several steps, also gently stirring all the components with a spatula from bottom to top.

Preheat the oven to 180 degrees, cover the baking dish with parchment and put the dough into the mold. The sour cream chocolate cake should be baked for 50-60 minutes with the oven closed. Since we used too much dishes, it's time to clean up the kitchen and prepare the surface for making sour cream and leave a place for the grate on which the cake will cool down.

Sour cream for impregnation must be weighed beforehand.

Put the prepared sour cream in a bowl for beating and bring it to a thick state at low speed of the mixer. Then you can add sugar and continue beating until the grains dissolve. We remove the cream in the refrigerator, take out the finished cake from the oven and leave it to cool for an hour on the wire rack. Later you need to cut the biscuit into 3 equal layers and soak with sour cream. We put the resulting cake in the refrigerator overnight, since the biscuit turns out to be rather dense and it needs time to thoroughly soak. In the morning, the cake will be ready and can be served with tea. Baking this biscuit requires not so much effort as a huge amount of utensils used. But all efforts will be rewarded with a pleasant and tasty morsel of dessert. You can decorate the top with ripe cherry, which goes well with sour cream, as well as the chocolate flavor of the cake.

By the way, sour lemon slices, as well as red wine, are wonderfully combined with chocolate flavor.

But wine can be served to the festive table along with a slice of chocolate cake.

Simple chocolate cake with biscuit and "Sundae" sour cream, recipe with step by step photos

Summer is a great time to prepare delicious desserts with fresh fruits and berries. Chocolate cake with sour cream custard and currants is an incredibly delicate combination. The biscuit is so juicy that it does not require any impregnation.

Ripe black currants enliven the cake, adding a fresh summer aroma, tart and sweet and sour notes. Instead of currants, you can use any other fruits and berries, but the cake will be tastier with exactly those that add sourness to the cake: cherries, gooseberries, all varieties of currants, blackberries, raspberries.

The whole manufacturing process is so simple that even the one who will make such a cake for the first time can handle it. No specific cooking tools are required here. One baking dish and a mixer will be enough, which greatly facilitates the whole process and helps to cope with the cake faster. You can do without a mixer, armed with an ordinary whisk or kitchen fork.

If the biscuit takes about 10 minutes, then the cream will have to tinker a little more. But cooking it will not cause any particular difficulties either. The whole process of making the dough and cream, baking the cakes and assembling will take you about 2-2.5 hours.

Ingredients for the chocolate biscuit:

  • Wheat flour - 300 g
  • Milk - 270 ml
  • Granulated sugar - 300 g
  • Vegetable oil - 60 ml
  • Butter - 50 g
  • Cocoa powder - 70 g
  • Soda - 1 teaspoon
  • Salt - 1 teaspoon
  • Chicken eggs - 2 pcs.

Ingredients for sour cream:

  • Chicken eggs - 2 pcs.
  • Sour cream 15% - 300 ml
  • Granulated sugar - 6 tablespoons
  • Wheat flour - 3 tablespoons
  • Butter - 50 g

Read also:

How to make a chocolate cake at home

1. Start the biscuit dough with dry ingredients. Pour wheat flour into a bowl.

It must first be sieved well so that the biscuit turns out to be softer and more magnificent.

2. Then add the cocoa powder.

3. Add granulated sugar.

4. Add baking soda and salt. At this stage, you can mix all the ingredients together. To do this, use a mixer or whisk.

But this step is not at all necessary, and without this the biscuit will turn out to be very tender.

5. Place soft butter in a bowl of dough.

6. Beat in the chicken eggs.

7. Pour in vegetable oil. It is better, of course, to take olive oil, but if it is not there, then odorless sunflower oil will do.

8. Pour in milk.

9. Now you need to stir well all the ingredients for the dough, so that it turns out to be homogeneous. You can use a mixer with hook attachments.

If lumps remain, then use the beaters. You can use a whisk or a regular fork, but this will take longer to prepare the dough.

10. The dough is not thick, but homogeneous.

11. Grease the mold with butter and sprinkle with flour evenly. Pour in half of the dough.

12. Put the bake in a preheated oven to 175 degrees for 30-40 minutes. Focus on the readiness of the test. Check with a skewer. If it is dry, then the cake can be taken out.

Then, in the same way, pour the dough again and bake the second cake. Cool the cakes. Cut off the tops to keep them straight.

13. Prepare sour cream custard. For more details, see the link.

Pour sour cream into a bowl, beat in eggs and stir. Mix flour with sugar and add to the sour cream and egg mass, stirring occasionally. Place the bowl in a water bath and cook the cream for about 20-25 minutes, until it thickens. Beat the butter with a mixer and add sour cream to it when it cools.

Beat everything well with a mixer and the cream is ready. Pour half of the cream over the first crust.

14. Place the currants on top.

16. Brush the remaining cream over the cake.

17. Sprinkle with crumb crumbs on top.

18. And garnish again with black currants.

Step 1: prepare the chocolate dough.

There is no secret to making and mixing the biscuit dough well. The main thing is to take as a basis the rule that you need to mix loose and wet ingredients separately, excluding sugar, it is easier to dissolve it by mixing it with eggs, for example. So take one of the prepared bowls first and add the wheat flour, cocoa powder, and baking powder to it. Mix everything well to get a crumbly, sandy brown mass like in the photo above.


In another deep bowl, beat eggs and sugar until white foam forms.
Now mix everything into a single mass by combining the contents of both plates. And mix everything with a mixer until a homogeneous mass of an appetizing chocolate color is formed. Happened? Great, now proceed to the next step.

Step 2: bake the chocolate crust.



Take a springform bakeware and start preheating the oven to 180 degrees... Pour the dough into the prepared molds. In principle, you can take one shape of the desired diameter, but then your cake will turn out to be very thick and may not be saturated with cream and will need to be cut along with a large knife or special fishing line.
Sponge dough needs to be baked 25-35 minutes, and then check its readiness with a wooden torch. If it turns out to be dry at the exit, then the cakes are ready and can be taken out, otherwise, continue to bake the dough until it is completely baked. Put the finished chocolate cakes to cool until they are removed from the mold.

Step 3: prepare sour cream.



In the meantime, the biscuit cakes for your cake are baked, you have time to prepare sour cream. This is very easy to do, as I said in the preface. Just pour the sour cream into a deep plate, add powdered sugar to it and beat everything with a mixer. If you don't have powdered sugar, then you can replace it with sugar, but then the process may take a little longer, just be prepared for it.

Step 4: grease the cakes with sour cream.





The cakes are ready and have cooled down, so you can take them out of the mold and grease them with sour cream. Just place the first sponge cake first on the flat dish in which you will serve the cake, and brush it with a butter knife with sour cream on top. Then put the second cake on it, press it lightly, and again grease everything with cream, and also smear the cake on the sides.
Once everything is ready, you can decorate your cake with slices of fruit, berries, or anything else of your choice, for example, I decorated with coconut and thin slices of almonds. It turned out very airy and beautiful in winter.
The finished sour cream cake must be allowed to brew, and for this, send it to the refrigerator for 1-2 hours, then you can safely serve.

Step 5: serve the sour cream chocolate cake.



Take the finished cake directly from the refrigerator to the table. This dessert looks very festive and beautiful, and when guests discover a chocolate sponge cake under sour cream, they are pleasantly surprised. In the context, this cake, perhaps, looks even more spectacular because of the combination of snow-white sour cream and dark chocolate cakes. But do not admire this culinary miracle for a long time, help yourself soon. Be sure to offer guests an equally suitable hot drink, such as black tea or freshly brewed coffee.
Bon Appetit!

You can also add any food coloring to the sour cream to make your dessert even more beautiful.

You can also put pieces of fresh and canned fruit or grated chocolate in the filling of such a cake.

Adjust the amount of powdered sugar when preparing sour cream yourself, relying on your taste.