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Step 1: Prepare the Cake Batter
Beat the Eggs and Sugar: In a large mixing bowl, crack 3 eggs and add 220 g of sugar. Using an electric mixer or whisk, beat the eggs and sugar together until the mixture becomes light, fluffy, and pale in color. This process should take about 5-7 minutes to incorporate enough air into the batter, which will make the cake light and soft.
Sift the Dry Ingredients: In a separate bowl, sift together 140 g of flour, 3 tablespoons of cocoa powder, and 1 teaspoon of baking powder. Sifting helps remove any lumps and ensures even distribution of the dry ingredients.
Mix the Wet Ingredients: Gradually add the dry ingredients to the egg mixture while gently folding them in with a spatula or whisk. Be careful not to overmix, as this can cause the cake to become dense. Next, slowly pour in 200 ml of milk and 100 ml of vegetable oil, mixing until just combined. The batter should be smooth and free of lumps.
Step 2: Bake the Cake
Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a round or square cake tin (about 20-22 cm in diameter) with butter or line it with parchment paper to prevent the cake from sticking.
Pour the Batter into the Tin: Pour the prepared batter into the cake tin, making sure it is spread evenly. Lightly tap the tin on the countertop to remove any air bubbles from the batter.
Bake the Cake: Place the cake tin in the preheated oven and bake for 30-35 minutes. To check if the cake is done, insert a toothpick or a knife into the center of the cake—if it comes out clean, the cake is ready.
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely before applying the cream.
Step 3: Prepare the Cream
Mix the Ingredients: In a medium bowl, add 400 g of sour cream and 4 tablespoons of condensed milk. Using a whisk or spatula, mix the ingredients together until smooth and well-combined. The cream should be thick but spreadable.
Step 4: Assemble the Cake
Slice the Cake: Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal layers. If you prefer, you can divide the cake into three layers for a taller cake.
Apply the Cream: Place one layer of the cake on a serving plate and spread a generous amount of the sour cream and condensed milk mixture over the top. Add the second layer and repeat the process. If you divided the cake into more layers, continue layering and applying the cream.
Cover the Cake: After layering, spread the remaining cream over the top and sides of the cake for a smooth finish. You can also sprinkle some cocoa powder or grated chocolate on top for decoration.
Step 5: Refrigerate and Serve
Chill the Cake: Once the cake is assembled and frosted, place it in the refrigerator for at least 1-2 hours. Chilling the cake helps the cream set and allows the flavors to meld together.
Serve: After chilling, slice the cake and serve. Enjoy this decadent dessert with a cup of coffee or tea!
Cooking Tips:
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