Chocolate cake with condensed milk buttercream
Description
Don't be put off by the cake's simple appearance. It has a rich chocolate flavor that pairs perfectly with the light and pleasant taste of the buttercream. There's no need to bother baking layers separately, as you prepare one sponge cake and slice it (into 2 or 3 layers—I usually cut it into 3 parts). Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. I crack the eggs into a bowl and add sugar, then beat with a mixer until foamy. I add baking soda to the sour cream and mix, then incorporate it into the eggs, stirring well.
- 2
Step 2
2. Add cocoa powder and mix everything once again.
- 3
Step 3
3. I sift the flour in advance to make the baked goods lighter, and add it to the mixture.
- 4
Step 4
4. Line the baking pan (I used a cast-iron skillet) with parchment paper and pour in the chocolate batter.
- 5
Step 5
5. Place the pan in a preheated oven at 180 degrees for half an hour, then remove the sponge cake, take it out of the pan, let it cool, and cut it into 3 layers.
- 6
Step 6
6. For the cream: using a mixer, beat 100 grams of softened butter (taken out of the refrigerator in advance) with condensed milk.
- 7
Step 7
7. In a saucepan (with a thick bottom), prepare the glaze: place butter, milk, and sugar in the saucepan, add cocoa, and put on low heat. Cook until a thick mixture forms.
- 8
Step 8
8. I spread the cooled cake layers with the prepared buttercream, then cover the top of the cake with a shiny glaze. I put it in the refrigerator for several hours (I left it overnight).