Classic Sour Cream and Cocoa Layer Cake

Sour cream... juicy, soaked, soft! Taste from childhood, and simple! Each of us has probably tried a multi-layer sour cream cake with cocoa and sour cream. And here is the recipe for those who didn’t know and forgot.
cook time: 5h
Zoe Kendrick
Classic Sour Cream and Cocoa Layer Cake

Nutrition Facts (per serving)

320
Calories
15g
Fat
40g
Carbs
4g
Protein

Ingredients (12 portions)

Cakes:

Sour cream 500 g
Sugar 400 g
Wheat flour 400 g
Cocoa 15 g
Butter 50 g
Baking powder 10 g

Cream:

Sour cream 600 g
Powdered sugar 1 cup

Decor:

Walnuts 1 cup
Dark chocolate 50 g

Recipe instructions

Step 1

Step 1
Measure out the ingredients for the dough.

Step 2

Step 2
Sift the flour and mix it with baking powder.

Step 3

Step 3
Melt and cool the butter.

Step 4

Step 4
Add sugar and butter to the sour cream (sour cream of any fat content is suitable, here we used 20%; the fattier it is, the tastier the cake) and mix.

Step 5

Step 5
For the dough you will need a liquid mixture, a dry mixture and measured cocoa. Place a portion of the flour equal in volume to the volume of cocoa in a separate bowl.

Step 6

Step 6
Sift the flour into the sour cream mixture.

Step 7

Step 7
Knead into a homogeneous dough.

Step 8

Step 8
The dough turns out quite thick.

Step 9

Step 9
Divide the dough in half, sift flour into one part and cocoa into the other.

Step 10

Step 10
Mix well and the dough is ready.

Step 11

Step 11
Now, without further delay, you need to bake the cakes. The dough with baking powder should not stand for long. Cut 3 bags to make sheets. Divide the white dough equally between them.

Step 12

Step 12
Roll each bag into a little bag.

Step 13

Step 13
Turn the bag of dough over onto the parchment.

Step 14

Step 14
Spread the dough with your hands first.

Step 15

Step 15
And then roll it out with a rolling pin. Measure the diameter of the future cake layer and ensure the uniformity of the dough layer.

Step 16

Step 16
Remove the film from the ready-to-bake crust. Donʼt throw it away — it will be useful for dark cakes. If you have your own way of working with such a test, use it.

Step 17

Step 17
Bake the cake at 170-180 degrees for about 8 minutes. It should be baked, but not dry.

Step 18

Step 18
Cut the warm cake to size.

Step 19

Step 19
Place the leftovers, do not eat (if possible) and do not throw away (it is better to eat then).

Step 20

Step 20
Let the cake cool, and only then remove the paper.

Step 21

Step 21
Do the same with the chocolate dough. Fold it into 3 bags.

Step 22

Step 22
Turn each one over onto parchment paper and roll out.

Step 23

Step 23
Bake the cakes. They bake in the same time as white ones, their readiness is not particularly visible, so bake white ones and note the time so that you can time it later for cocoa cakes.

Step 24

Step 24
Trim these cakes too and remove them from the parchment.

Step 25

Step 25
Dry the remaining cakes in the oven and chop.

Step 26

Step 26
If you don’t have thick, fatty sour cream for the cream, take what you have and weigh it onto 4 layers of gauze for several hours. You will get thick sour cream and whey for pancakes.

Step 27

Step 27
Before assembling the cake, dry the nuts and chop them, and grate the chocolate.

Step 28

Step 28
Beat the sour cream, gradually adding powder. Do not overbeat, otherwise there will be butter and whey (the cream will be oily, and there will be even more pancakes on the whey).

Step 29

Step 29
This is how the cream turns out. It’s delicious, don’t try it, otherwise you’ll eat it separately from the cake.

Step 30

Step 30
Starting with the dark one, place the cakes on a cake plate, coat with a generous layer of cream and sprinkle with nuts.

Step 31

Step 31
Continue until the cakes are finished.

Step 32

Step 32
Spread the cream over the top and sides of the cake.

Step 33

Step 33
To ensure an even edge between the nuts and the chocolate, place a lid or a suitable sized bowl on the cake (the lid has a handle for easy removal). Sprinkle the top around the perimeter with nuts, and the sides of the cake with crumbs from the leftover cake layers.

Step 34

Step 34
Remove the lid and sprinkle the top with chocolate.

Step 35

Step 35
Let the cake brew for 4 hours in a warm place (at room temperature), then cool and you can drink tea.

Step 36

Step 36
Serve your cakes with joy.

Step 37

Step 37
And eat not often, but forgetting about calories at these moments.

Additional rubrics

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