Nochka Chocolate Cake
A homemade take on a famous bakery treat — delicious and beautiful! This dessert features special sponge layers made with sour cream and butter, a light buttercream, and the silkiest chocolate fudge glaze. Its refined flavor is right at home at a family dinner or a special celebration.
Kiriena
Recipe author
Nochka Chocolate Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
5 g
Fats 33 %
18 g
Carbohydrates 58 %
32 g
308 kcal
GI:
9
/
9
/
81
- Start with the sponge. These layers are special — not as plain as in a standard cake — made with sour cream and butter. In a deep bowl, beat the eggs with the granulated and vanilla sugar until light and fluffy. The butter should be softened but never melted, so take it out of the fridge ahead of time. Add the butter and beat it into the egg-sugar mixture. Add the cocoa powder a little at a time, sifting it through a strainer if it's lumpy. Mix in the sour cream until smooth. Sift the flour beforehand, add it to the batter along with the baking powder, and pour in the rum (or rum extract). Stir with a fork or whisk until smooth. Grease a baking pan with butter, pour in the batter, and bake at 350°F (180°C) for about 40 minutes; test for doneness with a wooden skewer. While the sponge bakes, make the buttercream. Use only cold milk for it. Put the semolina in a saucepan with about 1/3 cup (80 ml) of the cold milk, stir until smooth, then pour in the rest of the milk. Set over low heat and bring to a boil. Cook a thick semolina porridge at the gentlest simmer. As soon as it's done, take it off the heat and stir in the sugar and vanilla sugar. Let the porridge cool completely, then beat in the softened butter. The cream is ready — chill it. Take the sponge out of the oven, let it sit in the pan for about 5 minutes, then turn it out and cool it on a rack. Cut the cooled sponge into 2 layers. While the cream and sponge finish cooling, make the fudge glaze. In a saucepan, combine a spoonful of the milk with the sugar and cocoa. Stir well with a fork, then pour in the rest of the milk and stir again. Bring to a boil over low heat, turn off the heat, let it cool a little, and stir in the butter. Stir and let cool. With everything ready, assemble the cake. Set the bottom layer on a plate or cake board, spread it with the buttercream, then add the top layer. You don't need cream on top — pour the chocolate fudge glaze over the cake right away, spreading it evenly. Decorate the top as you like. Chill the cake for at least 2 hours, then serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Semolina - 340 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted amateur butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rum - 75 kcal/100g
- Cocoa powder - 374 kcal/100g
- Baking powder dough - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
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