Chocolate sour cream cake
4 servings
120 minutes
Chocolate sour cream cake is the embodiment of home comfort and simple joys of Russian tea drinking. Its layers, one delicately chocolate and the other classic, create a harmony of flavors and textures. The history of the sour cream cake is rooted in Russian cuisine, where sour cream has been an integral part of desserts for centuries. The cream made from just sour cream and sugar doesn't require whipping but gains airy lightness after cooling. As a result, it becomes a soft, moist cake with a slight tang balanced by the sweetness of the cream. It pairs excellently with black tea or coffee, enhancing their rich flavor. This dessert is a choice for family gatherings when you desire simple yet exquisite pleasure.
1
Melt the margarine, mix it with the egg and sugar, and add sour cream. Mix the flour and cocoa (bake one layer with cocoa, the second without).
- Margarine: 2 tablespoons
- Chicken egg: 1 piece
- Sour cream: 2 tablespoons
- Wheat flour: 1 tablespoon
- Cocoa powder: 2 tablespoons
2
Grease the mold with vegetable oil and bake at 180 degrees for 45 minutes. At the end, reduce to 150.
3
Mix sour cream and sugar for the cream and refrigerate for an hour, do not whip.
- Sour cream: 2 tablespoons
