- cocoa – 45 gr.
- flour – 140 gr.
- baking powder – 1 tsp
- soda – 1 tsp
- sugar – 160 gr.
- vegetable oil – 55 ml.
- milk – 110 ml.
- eggs – 2 pcs.
- cool boiling water – 110 ml.
- sour cream 20-25% – 400 gr.
- boiled condensed milk – 170 gr.
Pour 45 grams of cocoa, 140 grams of flour, 1 teaspoon of baking powder and one teaspoon of soda into a deep bowl, mix.
Pour 160 grams of sugar, pour 55 ml of vegetable oil, 110 ml of warm milk, drive 2 eggs and beat well with a whisk until a homogeneous mass is obtained.
Pour 110 ml of boiling water and mix again.
Form a diameter of 20 cm, cover the bottom with parchment paper and grease the bottom and sides with vegetable oil, pour out the dough, cover with foil, and press the edges well.
We send in a preheated oven to 180 degrees and bake for 50 minutes.
Prepare the cream, beat 400 grams of sour cream with a mixer for 5 minutes, add 170 grams of boiled condensed milk and beat again.
We take out the finished biscuit and check the readiness with a toothpick.
We cut the finished biscuit into 3 equal parts, the top will go to the crumbs.
We collect the cake, put the first biscuit on the plate and coat it well with cream and do it all the way to the end, top and sides with cream as well.
Grind the top of the biscuit into crumbs and decorate the top and sides of the cake.
We send the cake for 2 hours in the refrigerator to soak, we get it and, if desired, decorate the edges with coconut flakes.
We cut the cake and enjoy a very delicate and delicious cake.