Multi-layer sour cream cake with cocoa and sour cream

12 servings
5 hours

Measure the ingredients for the dough.

Sift the flour and mix it with baking powder.

Melt and chill the butter.

Add to sour cream (sour cream of any fat content is suitable, 20% was used here, the fatter - the tastier the cake) sugar and butter and mix.

For the dough, you need a liquid mixture, a dry mixture and measured cocoa. Put part of the flour, equal in volume to the volume of cocoa, in a separate dish.

Sift flour to the sour cream mass.

Knead the homogeneous dough.

The dough is quite thick.

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

Mix well and the dough is done.

Now, without delay, you need to bake cakes. Baking dough should not stand for long. Cut 3 bags to make sheets. Divide the white dough equally into them.

Fold each bag with a cotot.

Turn the cotom with the dough on parchment.

Distribute the dough with your hands first.

And then roll out with a rolling pin. Measure the diameter of the future cake, monitor the uniformity of the dough layer.

Remove the film from the ready-to-bake cake. Don't throw it away - it will come in handy for dark cakes. If you have your own way of working with such a test, use it.

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

Cut the warm bark into size.

Fold the leftovers, do not eat (if possible) and do not throw away (better then eat).

Let the bark cool, and only then remove the paper.

Do the same with chocolate dough. Fold it into 3 cotoms.

Turn each on parchment and roll out.

Bake the cakes. They bake like whites in time, their readiness is not particularly visible, so bake white and spot the time to spot it later and for cocoa cakes.

Cut these corgi too and free from parchment.

Dry the remaining cakes in the oven and grind.

If you don't have thick, greasy cream sour cream, take which one to eat and weigh it into 4 layers of gauze for a few hours. You get thick sour cream and pancake serum.

Before assembling the cake, dry the nuts and grind them, and grate the chocolate.

Whisk together the sour cream, gradually adding the powder. Do not interrupt, otherwise there will be oil and serum (the cream will be oily, and there will be even more pancakes on the serum).

This is the cream that turns out. It is tasty, do not try, otherwise eat separately from the cake.

Starting with dark, spread the cakes on a cake dish, rinse with a generous layer of cream and sprinkle with nuts.

Continue until the corgis are over.

Use cream to rinse the top and sides of the cake.

For a flat edge between nuts and chocolate, place a lid or bowl of the right size on the cake (the lid has a handle, easy to remove). Sprinkle the perimeter top with nuts and the sides of the cake with crumbs of leftover cakes.

Remove the lid and sprinkle chocolate over the top.

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

Serve your cakes with joy.

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