Sour Cream Chocolate Cake
Description
Delicious baked treat for the whole family. I will bake the chocolate sponge cake in a multicooker, as it handles it perfectly. However, if you don't have one, you can confidently bake it in the oven using a 22 cm mold at 180 degrees. It's not recommended to open the multicooker or oven during the first 40-50 minutes of baking. After that, adjust according to your appliance and check the cake's readiness with a wooden skewer. I'll explain everything in detail in the step-by-step recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Separate the eggs into whites and yolks.
- 3
Step 3
Beat the egg whites first at low speed (you can add a pinch of salt), then at high speed, gradually adding 0.5 cup of sugar. Beat until stiff peaks form.
- 4
Step 4
Beat the egg yolks with the second half of the sugar until the volume increases.
- 5
Step 5
Mix the flour with cocoa and baking powder. Sift.
- 6
Step 6
Add about one-third of the egg whites to the yolks and mix gently with a spatula from the bottom up.
- 7
Step 7
Add the dry mixture and gently mix.
- 8
Step 8
Add the remaining egg whites last.
- 9
Step 9
Stir the batter from the bottom up with a spatula until smooth. Grease the inner pot of the multicooker with butter, pour in the batter, smooth the surface, and set to "Bake" mode for 1 hour and 5 minutes. Your multicooker might finish faster, so check after 40–50 minutes.
- 10
Step 10
To prevent the cream from becoming too runny, add a thickener for cream or sour cream. Check the package for the required amount of thickener. Using a mixer, beat all the cream ingredients – sour cream, powdered sugar, thickener, and lemon juice. Transfer the ready cream into a container, cover and refrigerate until ready to use.
- 11
Step 11
The chocolate sponge cake is ready! Carefully remove it from the multicooker bowl and let it cool on a wire rack. If you're not in a hurry, wrap it in plastic wrap after cooling and refrigerate for 5-6 hours. Then it will be absolutely perfect!
- 12
Step 12
Cut the cooled biscuit into 3-4 layers.
- 13
Step 13
Spread the cake layers with cream.
- 14
Step 14
And stack them on top of each other.
- 15
Step 15
I decorated the last layer with cream drips and sprinkled it with grated chocolate. The sour cream chocolate cake is ready!
- 16
Step 16
Ready. Serve at the table.