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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 this cake is that you can make it yourself very quickly with just a few common ingredients. And with its layers, it’s an eye-catcher on the dining table to boot. A detailed recipe for the chocolate sponge layer cake with sour cream with exact quantities and step-by-step instructions can be found here at the bottom.
Chocolate sponge cake meets sour cream
The fluffy chocolate-flavored sponge cake and the smooth sour cream make for a particularly delicious flavor combination that makes up this layer cake. The sponge for it is made with sweetened condensed milk and is much softer than the classic sponge. The cream tastes very airy thanks to cream, but at the same time has a slightly sour note due to sour cream.
Quickly made and heavenly delicious
The chocolate sponge layer cake with sour cream can be conjured up in no time at all. For the sponge cake, you simply mix all the ingredients and quickly bake a large cake base, which you then cut into several smaller cake bases. For the cream, you only need to whip three ingredients briefly. Then you assemble everything into a cake. And although the cake can be made in a flash with a few ordinary ingredients, it tastes uniquely delicious – so tender, creamy, fluffy, soft and not too sweet.
Delicious eye-catcher for any occasion
Incredibly delicious, eye-catching with its many alternating white and dark layers, quick to make – the chocolate sponge cake with sour cream is thus an ideal dessert for any occasion. You can make it for a spontaneous visit as well as for a long-planned celebration. Treat your family with the layer cake on the weekend, give it to your mother for Mother’s Day, to your favorite person for Valentine’s Day, serve it for Christmas or Easter.
This chocolate sponge layer cake with sour cream is
- soft,
- tender,
- fluffy,
- creamy,
- airy,
- not too sweet,
- delicious,
- easy and quick to make with ordinary ingredients,
- ideal for a celebration or for dessert with coffee, tea.
Recipe for lightning chocolate sponge layer cake with sour cream
This cake is ready very quickly, the recipe for it is simple. Here you can form a rough idea of how the making goes, and what you need for it. The exact quantities and step-by-step instructions for making the chocolate sponge layer cake with sour cream can be found in the box recipe below.
For the sponge dough you need
- sweetened condensed milk,
- cocoa powder,
- eggs,
- flour,
- baking powder
- and vanilla – for example, vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
For the cream you only need
- cream,
- sour cream
- and some powdered sugar.
How to make chocolate sponge layer cake with sour cream: here’s how (Check out the detailed recipe below.)
- For the dough, first mix sweetened condensed milk, eggs and vanilla, then add flour with cocoa powder and baking powder to make a thick sponge dough. Spread the dough on the baking sheet, bake it for about 10 minutes and cut it into four cake layers.
- For the cream, first whip the cream with powdered sugar, then add sour cream and whip again to a cream.
- Now spread the cream on the cake layers, stack them on top of each other and chill the cake for a few hours. Done!
How to make chocolate sponge layer cake with sour cream: tips and tricks
- 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. Insert it briefly into the center of the sponge and see if it comes out clean. Alternatively, you can use a finger to gently press on the surface of the sponge about halfway down. If it springs back after you press it and no marks remain, it’s done.
- The cream and sour cream for the cream must be cold before whipping.
- You can decorate the layer cake any way you like, for example, cover it with chocolate glaze.
- Make sure to chill the cake for at least a couple of hours after making so that it can set and the cream can firm up.
- Store the chocolate sponge layer cake with sour cream in the refrigerator. You can store it for about 3 days.
Did you make the chocolate sponge layer cake with sour cream according to this recipe? I look forward to your result, your star rating and your comment below on how you liked the cake.
Got an appetite for more sponge cakes? Also try:
- Plombir cake – with the taste of the most popular Russian ice cream
- Cream puff cake with cherries or raspberries – recipe
- Mole cake: the best recipe for popular hill cake with bananas
- Russian sponge cake with butter cream: popular cake of the Soviet era
- Fraisier cake – recipe for popular French strawberry cake
Chocolate sponge layer cake with sour cream
Ingredients
for the dough
- 380 g sweetened condensed milk
- 2 eggs
- 110 g flour
- 30 g cocoa powder
- 7 g baking powder
- vanilla
- 1 pinch of salt
for the cream
- 200 g cream (cold)
- 200 g sour cream (cold)
- 50 g powdered sugar
for the dusting
- 50 g of 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.