Ingredients for the layers: flour – 2 cups; sour cream (21%) – 1 cup; sugar – 1 cup; eggs – 4; cocoa powder – 1.5 tablespoons; baking soda – 2 teaspoons.
Ingredients for the cream: sour cream (21%) – 2 cups; sugar – 1 cup.
When preparing the light layer, beat half of the with half of the . In a deep bowl, mix the other half of the sour cream with half of the baking soda, and once the volume of the sour cream doubles, pour it into the egg mixture. Stir the mixture, add the flour, and mix again, beating the .
Pour the dough into a baking pan and bake for half an hour at 180°C (350°F). Check the readiness of the layer with a wooden toothpick or skewer.
Prepare the dark layer in the same way, adding cocoa powder to the flour. Bake until done. Remove the layers from the oven and let them cool. While they cool, prepare the sour cream filling by beating the sour cream with sugar.
To double the number of layers, slice them in half lengthwise. Assemble the sour cream cake by spreading cream on the bottom layer. Stack the dark and light layers on top of each other, spreading cream on each, and then coat the sides with cream as well.
Leave the cake in the refrigerator for 6–8 hours to allow the cream to set and the layers to soak through. Decorate the sour cream cake with grated chocolate, fruits, or whipped cream, and serve it with tea or coffee.
Life Hack
When making the sour cream cake in a slow cooker, beat the flour, baking powder, sugar, sour cream, and eggs in a deep bowl until smooth. Grease the slow cooker bowl with butter and dust it with flour, pour in the batter, and set it to the “Baking” mode. After 50 minutes, flip the cake over and bake for another 10 minutes to achieve a golden brown color.