You’ll love this chocolate sponge cake soaked in chocolate cottage cheese cream. Especially since it’s so easy to make.
Ingredients:
- Eggs, 4 pcs;
- sugar, 6 tbsp;
- sour cream, 3 tablespoons
- half cup vegetable oil;
- flour, 9 tbsp;
- cocoa, 5 tbsp;
- baking powder, 2.5 tsp;
- salt, 1/4 tsp.
To make the cream take:
- cottage cheese, 400 g;
- sour cream, 100 g;
- condensed milk, 250 g;
- cocoa, 5 tbsp.
To make the frosting:
- dark chocolate, 100 g;
- Milk, 4 tbsp;
- butter, 600 g.
For the impregnation of the cake layers:
- water, 100 ml;
- sugar, 50 gr;
- cognac, 20 g.
Cooking process
Cognac can be replaced by any alcohol.
As for the cream, look at your sour cream: if it is not thick, take 100 grams per 400 grams of cottage cheese, if the sour cream is very fatty, homemade, then take 200 grams of sour cream and 300 grams of cottage cheese. Then the cream will be thick enough and dense.
Preheat oven to 200 degrees, because the dough cooks very quickly.
Combine the flour with cocoa and baking powder and salt.
Mix eggs with sugar, sour cream and vegetable oil and stir until homogeneous.
Sift the dry mixture into the liquid mixture and mix with a mixer on low speed.
Line a baking tray with parchment and pour out the batter.
Bake for 10 to 15 minutes, depending on your oven. When cool and remove the parchment, cut into 4 layers, cut off the edges and crumble.
Boil all the ingredients and soak the cake layers.
For the cream, mix the cottage cheese and sour cream, add the cocoa and condensed milk. Mix with a spatula, then beat with a mixer until fluffy.
Shape the cake by spreading the cream on the cake layers.
Boil the icing of all the ingredients – bring to a boil, cool and smear the cake on top and sides.
You can just melt and heat everything in the microwave and mix until smooth.
