Cake with chocolate-sour cream cream
12 servings
150 minutes
Chocolate-sour cream cake is a delicate and exquisite dessert rooted in Russian culinary traditions. Its airy layers, soaked in creamy aroma and lightness, perfectly complement the rich chocolate cream based on sour cream. The tangy note of the sour cream gives the cake a special balance of flavors – the sweetness of the chocolate is not cloying but rather highlights the depth of the dessert. This cake is often made for family celebrations and cozy evenings, as it can create a true atmosphere of warmth and joy. Decorated with beads, it is not only delicious but also pleasing to the eye, turning every tea time into a small celebration.
1
Preheat the oven to 180 degrees. Prepare 2 cake pans (or you can use one, baking in turns).
2
Sift the flour, add baking powder, soda, and salt.
- Wheat flour: 500 g
- Baking powder: 10 g
- Soda: 1.5 teaspoon
- Salt: 1 teaspoon
3
In a large bowl, beat the butter and sugar with a mixer, then add vanilla extract. Add one egg at a time, mixing well after each addition. Set the mixer to low speed and add the buttermilk (the mixture will look curdled).
- Butter: 225 g
- Sugar: 3 tablespoons
- Vanilla extract: 0.4 teaspoon
- Chicken egg: 4 pieces
- Buttermilk: 475 ml
4
Add the flour in portions, mixing well after each addition.
- Wheat flour: 500 g
5
Grease the cake pan with butter and add half of the batter.
- Butter: 225 g
6
Bake until golden brown for 35–40 minutes. Let it cool.
7
Repeat with the remaining test.
8
Melt the chocolate in a water bath and mix it with sour cream (the sour cream should be at room temperature, otherwise the chocolate will harden with lumps). Add vanilla extract and 3 tablespoons of sugar. Whisk thoroughly.
- Dark chocolate: 300 g
- Sour cream: 2 jars
- Vanilla extract: 0.4 teaspoon
- Sugar: 3 tablespoons
9
Place the first layer on a plate and spread cream on it, then add the second layer on top and also spread cream. Decorate the cake with beads.