This cake is incredibly delicious and tender! The combination of chocolate sponge layers and smooth cream is a match made in heaven, guaranteeing pure indulgence. Sweet tooth enthusiasts will be delighted!
For the chocolate cake, you will need the following ingredients:
For the cake batter:
- 1 1/4 cups (160g) all-purpose flour
- 2 heaping tablespoons cocoa powder
- 1/2 cup (120ml) water
- 4 eggs
- 3/4 cup (180g) sugar
- 1 teaspoon baking powder
For the cream filling:
- 1/2 cup condensed milk
- 1 cup (240ml) milk
- 2 eggs
- 3 tablespoons flour
- 1 cup (225g) unsalted butter
- 1/4 cup (60g) sugar
- Vanilla sugar
- 2 tablespoons powdered sugar
- 3/4 cup (180ml) milk
For the glaze:
- 3-5 tablespoons sour cream
- 3 tablespoons cocoa powder
- 3 tablespoons sugar
- 1/4 cup (55g) unsalted butter
Important! All ingredients should be at the same temperature, either cold or warm.
Let’s prepare the chocolate cake with creamy filling:
Separate the egg yolks from the whites. Beat them separately. Add half of the sugar to the egg whites and the remaining half to the egg yolks. Beat until the volume of the egg whites and yolks increases several times.
Pour water into the egg yolks and mix well. Gradually pour the egg yolk mixture into the beaten egg whites while continuously stirring slowly. Mix thoroughly until the batter is uniform. You can use a spoon for this.
Combine flour, cocoa powder, and baking powder. Sift them together and mix. Slowly add the mixture into the egg batter. Stir from the bottom to the top using a spatula.
Take a 9-inch (22cm) diameter cake pan, line it with parchment paper, and grease it with butter. Pour the prepared batter into the pan.
Preheat the oven. Place the pan with the batter inside and bake for about 30 minutes at 350°F (180°C). To check if it’s done, insert a toothpick into the sponge; it should come out clean.
Remove the sponge from the oven, let it cool, and cut it in half to create two layers.
In a saucepan with a thick bottom, combine eggs, condensed milk, half of the sugar, flour, and vanilla sugar. Stir the ingredients as if you were making dough. Gradually pour in the milk while stirring continuously to avoid lumps. Let the cream cool.
Beat the softened butter and add the cooled cream gradually, one spoonful at a time, while continuing to beat.
Mix sugar with milk until the sugar dissolves. Pour the soaking mixture over each cake layer.
Assembling the cake:
Spread the cream filling over one cake layer and place the second layer on top. Refrigerate for at least 3 hours.
Prepare the glaze by combining all the ingredients listed above in a saucepan. Place it over low heat and stir until the first bubbles appear. Allow it to cool, then cover the cake from all sides.
The cake is ready to be served! You can decorate it with whipped cream from a can for an extra touch.