Easy Curly Pancho Cake

Original, tasty, spectacular, for any occasion! Curly Pancho Cake is so easy to prepare that even a beginner can do it. Both types of sponge cake are soaked in sour cream. The top of the baked goods is decorated with chocolate glaze. The products used are the most affordable ones.
cook time: 2h 20 min
Miles Denholm
Easy Curly Pancho Cake

Nutrition Facts (per serving)

294
Calories
12g
Fat
39g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Sugar 200 g
Lemon juice 1 tbsp
Wheat flour 250 g
Cocoa 2 tbsp
Eggs 2 pc
Sour cream 200 g
Soda 1 tsp
Condensed milk 190 g

Cream:

Sugar 190 g
Sour cream 600 g
Vanilla sugar 10 g

Glaze:

Cream 50 ml
Dark chocolate 100 g

Recipe instructions

Step 1

Step 1
How to make a Curly Pancho cake? Start by preparing the crust dough. Take the highest grade flour. Also take high-quality cocoa. Cocoa should have a rich color. Sour cream should not be watery, with a fat content of 20%.

Step 2

Step 2
Beat the eggs with sugar into a fluffy foam. Due to the use of condensed milk, you can add less sugar.

Step 3

Step 3
Add sour cream and condensed milk and beat until smooth.

Step 4

Step 4
Add the sifted flour with baking powder in parts, beating at low speed. While whisking, add lemon juice. The dough should not be thick and not too liquid, like sour cream. If necessary, adjust the amount of flour up or down.

Step 5

Step 5
Pour one third of the dough into a parchment-lined pan (Ø 22-24 cm) and place in an oven preheated to 180°C for 20-25 minutes.

Step 6

Step 6
Cool the cake.

Step 7

Step 7
Add sifted cocoa to the remaining dough and beat until smooth.

Step 8

Step 8
Bake the chocolate cake for about 40 minutes until dry.

Step 9

Step 9
Cool the finished chocolate cake and cut into medium pieces.

Step 10

Step 10
Now prepare the cream. Use thick and fatty sour cream for it. Ideally — 30%.

Step 11

Step 11
Beat cold, full-fat sour cream with sugar and vanilla sugar until fluffy. Place in the refrigerator for 20 minutes. Set aside a little cream for the final filling of the cake.

Step 12

Step 12
Place the white cake on the dish. Dip pieces of chocolate cake into sour cream and place in a heap on the base. Pour the remaining sour cream on top. Place the cake in the refrigerator.

Step 13

Step 13
While the cake is cooling, prepare the frosting.

Step 14

Step 14
Break the chocolate into pieces and combine with cream in a saucepan. While stirring, melt the chocolate over low heat. You should get a flowing, slightly viscous, homogeneous glaze.

Step 15

Step 15
For convenience, transfer the glaze into a pastry bag and cut off the tip. You can use an ordinary spoon when pouring glaze over the cake, but the web from a pastry bag turns out neater and more beautiful.

Step 16

Step 16
Drizzle chocolate glaze over the cake and refrigerate overnight. Bon appetit!

Additional rubrics

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