Summary

Ingredients

For the dough:

• 280 g flour
• 2 teaspoon baking soda
• 0.5 teaspoon ½ salt
• 170 g chocolate (men`s chocolate)
• 115 g butter
• 550 g suar, brown
• 3 egg (s)
• 1 ½ teaspoon vanilla extract
• 230 g sour cream, plain or sour cream
• 235 ml boiling water
• Fat for the shape
• Flour for the mold

For the frosting:

• 170 g chocolate, unsweetened, chopped
• 55 g butter
• 1 egg yolk
• 500 g powdered suar
• 2 tablespoon vanilla extract
• 2 tablespoon whipped cream
• 230 g cream cheese, stirred until creamy

For the cream: (ganache)

• 350 g chocolate (chocolate droplets), semi-dark or dark chocolate, broken into pieces
• 235 ml whipped cream

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Instructions

1. Preheat the oven to 175 ° C (top / bottom heat). Grease two baking tins (22 cm diameter) and sprinkle with flour.
2. Mix the flour, baking soda and salt in a bowl. Put aside. Melt the chocolate in a saucepan over low heat, stirring occasionally. When the chocolate has melted, take the pan off the heat and let the chocolate cool down until it is lukewarm.
3. In a large bowl with a mixer, stir the butter and brown sugar until frothy. Gradually add the eggs while continuing to mix. Add the vanilla extract and melted chocolate. Now alternately add flour and sour cream to the mixture. Finally stir the boiling water into the dough (the dough becomes thin). Pour the batter into the 2 baking tins.
4. Place the baking tins in the oven and bake the dough for 35-40 minutes. Make a chopstick test. Let cool in the tin for 10 minutes, then remove from the tin and let the cake cool completely on a wire rack.
5. For the frosting, melt the chocolate in a saucepan over low heat, stirring occasionally. Remove the saucepan from the heat and let the chocolate cool down until it is lukewarm.
6. Beat the butter in a large bowl until very creamy (approx. 10 minutes), then add the egg yolks. Gradually add the powdered sugar with the vanilla extract and the whipped cream to the mixture, while continuing to beat. Then stir in the melted chocolate and creamy whipped cream cheese.
7. For the ganache, mix the chocolate droplets and whipped cream in a saucepan. Melt the chocolate over medium heat, stirring occasionally. Take the saucepan off the stove and set it aside.
8. Spread 3/4 of the ganache on a bottom, then place in the refrigerator for 5 minutes. Take the cake out of the fridge and put the frosting on the ganache. Then lay the second floor. Apply frosting to the top and frosting the sides of the cake as well. Spread the rest of the ganache on the cake.