Chocolate Cake with Sour Cream Frosting

Chocolate cake with sour cream frosting pairs a light yet rich cocoa-sponge base with a fluffy cream. Prepare this delicious cake and surprise your family with a wonderful treat. Looking for the perfect chocolate cake recipe? This one with sour cream is moist, intense, and incredibly creamy. A dessert that will steal the show! It’s perfect for special occasions or for ordinary days when you want something sweet and quick.

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  Break the eggs into a bowl, add the sugar and salt, and beat with a mixer for 5 minutes.
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  Add water.
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  In a separate bowl, place the flour and add the baking powder.
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  Next, add the cocoa and stir with a spoon.
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  Gradually pour the flour mixture into the bowl, mixing at low speed.
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  Pour the mixture into a baking pan lined with baking paper and bake at 180°C for 35-40 minutes. Check with a wooden skewer to see if it is ready; insert it into the sponge cake, and if it comes out dry, it is ready.
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  While the sponge cake is baking, prepare the cream. If you want, you can strain it through cheesecloth for a few hours to make it thicker, which will remove the whey. So, put the cream in a bowl and add the powdered sugar.
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  Beat with a mixer first at medium speed for one minute, then at high speed for 8-10 minutes, until the cream thickens well.
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  It should have this consistency.
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  The sponge cake is ready, cut it into 3 parts.
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  All 3 pieces of sponge cake must be thoroughly soaked in milk; you can use a spoon.
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  Then spread the cream on top, using plenty of it, as this amount of ingredients will be enough for the whole cake.
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  Spread the sides and top with extra cream.
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  Finally, grate a little chocolate and sprinkle it on top to make the cake look more attractive. Refrigerate the cake for at least 5-6 hours to soften, but preferably overnight.

Enjoy the chocolate cake with sour cream. Enjoy!