Chocolate Cake “Glass” with Curd-Sour Cream

Delicious and delicate “Glass” chocolate cake, which can be prepared without using scales. The cake is straightforward to prepare; it can be made very quickly at home, because, most likely, you already have all the ingredients in your refrigerator. The cakes are moist and porous. The cream is delicate and airy, and the glaze is mega-chocolate!

Ingredients

(glass volume – 200 ml)

For the cake:

• Kefir (room temperature) – 1 glass (200 g)
• Eggs (room temperature) – 2 pcs.
• Sugar – 0.75-1 cup (150-200 g)
• Flour – 1 cup (130 g)
• Baking powder – 10 g
• Cocoa powder – 2 tablespoon
• Refined vegetable oil – 2 tablespoon
• Salt – 0.25 teaspoon

For curd sour cream:

• Cottage cheese (not granular) – 2-2.5 cups (300-400 g)
• Sour cream 20% – 2 cups (350 g)
• Sugar – 0.5-0.75 cups (100-150 g)
• Vanilla sugar – 20-30 g

For the chocolate glaze:

• Sour cream 20% – 3 tablespoon.  (120-150 g)
• Sugar – 3 tablespoon.
• Cocoa powder – 1 tablespoon with a slide
• Butter – 20 g

Instructions

1. Cover the form with parchment in advance. Mold dia – 21 cm. Now you can turn on the oven to warm up to 160 ° C.
2. It is important for the crust that kefir and eggs are at room temperature. Beat eggs with salt and sugar until fluffy, for 3-4 minutes. Add kefir and vegetable oil. Combine flour, cocoa, and baking powder. Sift to the egg-kefir mixture. Stir the dough with a spatula. You don’t need to knead for too long, just until smooth.
3. Pour the dough into the prepared mold and bake for 40-45 minutes in an oven preheated to 160 degrees. Be sure to check the readiness with a wooden toothpick or skewer – it should come out of the cake completely dry. Allow the finished cake to cool slightly in the form, 10-15 minutes.
4. Take the cake out of the mold, put it on the wire rack, and remove the parchment. Allow the cake to cool on a wire rack.

   

5. For the cream, combine cottage cheese and sour cream. (You can use only sour cream – then take twice as much.) Add sugar and vanilla sugar. Mix with a hand blender. The thickness of the cream can be adjusted by adding a little more cottage cheese or sour cream. When the cream is completely homogeneous, you can beat it with a mixer for 3-5 minutes to make the cream more fluffy.
6. Cut the cake (it is slightly warm) into three equal cakes. Collect the cake in a mold, so it turns out to be more flavorful. Put 6-7 tablespoon on the bottom cake. tablespoons of cream and smooth.
   Put the next cake, grease with the remaining cream (6-7 tablespoons). Cover with the third cake layer. Send the cake to the refrigerator for 2-3 hours. If you’re in a hurry, put it in the freezer for about an hour.
7. For the glaze, combine sour cream, sugar, and cocoa powder in a saucepan. Stir until smooth. Cook, stirring constantly, until the first buns. Add butter to the finished glaze. Mix. Let the glaze cool. As it cools, the glaze becomes thicker and thicker.
8. Remove the cake from the mold and cover the top and sides with chocolate icing. Send the cake to the refrigerator for 10-15 minutes so that the icing sets well.

   

Chocolate cake with curd-sour cream and chocolate icing is ready, you can serve it to the table.

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