Cake count ruins classic

8 servings
1 hour

How to make the Count's Ruins cake classic? Prepare the products. In a deep bowl, veil the raw eggs and pour in the sugar. Whisk the eggs with the sugar mixer at high rpm for about 3-4 minute until the sugar dissolves and the mass increases and whitens.

Add the sour cream to the bowl and stir with a mixer at low rpm until smooth.

Pour in the sifted flour (set aside 1 tablespoon, we add it later) and baking powder and stir gently with a spatula in top-to-bottom movements. Adjust the amount of flour according to the consistency of the dough. It should not be thick or liquid.

Divide the dough into 2 equal parts. In one part of the dough, pour through a strainer of cocoa powder and stir with a spoon until smooth. Add a previously deposited spoon of flour to the second part of the dough.

Take a round 20cm baking tin. Line the bottom with parchment paper, cutting out a matching sized mug. There is no need to lubricate the form. For baking white cake, it is better to use a larger shape than for chocolate.

Bake the cake in the oven at 180 degrees for 30-40 minutes. Determine the time and temperature by your oven. Remove the cake from the mold.

For chocolate cake, take a round shape with a diameter of 20 cm. If you do not have a shape of this diameter, use the shape in which the white cake was baked. Also line the bottom of the shape with parchment and brush with butter. Pour the dough into the mold.

Bake the chocolate cake for 30-40 minutes at 180 degrees. Again, determine the time and temperature from your oven. Remove the cake from the mold.

For the cream, whisk the sour cream with the sugar using a mixer.

For glaze, mix cocoa powder, sugar and milk in an iron dish (since everyone has different spoons, it is better to add 5 tablespoons of milk first, and the remaining 2 spoons, if necessary, during the boiling process, the glaze should not be too liquid, but also not too thick).

Simmer the glaze with constant stirring for 4-7 minutes.

Add the butter to the hot glaze and stir until completely dissolved. Such a glaze after cooling will thicken a little, but will not harden. Be sure to cool the glaze well so that it thickens a little!

Cut the top off the white bark (just line up a little, the pieces can be added to the chocolate top) and brush with cream.

Cut the chocolate cake into 2 parts lengthwise and cut into small cubes.

Dip the chocolate pieces alternately into the cream and slide them onto the white bark. I did not have all the pieces, so I gave advice that the white cake should be larger than the chocolate one.

Top the cake with the remains of the cream and randomly pour a thin stream of glaze on it using a spoon, trying to fill the surface not with a solid layer, but as in the photo. Allow the finished cake to soak for 2-3 hours.