Chocolate Sponge Cake with Sour Cream and Condensed Milk Cream

Step 1: Preheat the Oven and Prepare the Cake Pan

Preheat your oven to 350°F (175°C). Grease and line a round 9-inch cake pan with parchment paper, ensuring the sides are well-covered to prevent the cake from sticking. You can also use a springform pan if you prefer an easy release.

Step 2: Make the Sponge Cake Batter

1. Separate the Eggs: In two separate bowls, separate the egg whites from the egg yolks. Set the egg whites aside for later.
2. Whisk the Egg Yolks: In a large mixing bowl, whisk together the egg yolks and half of the granulated sugar (¼ cup). Beat them until the mixture becomes pale and creamy.
3. Add Wet Ingredients: Gradually add the milk, vegetable oil, and vanilla extract to the egg yolks. Continue mixing until smooth.
4. Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt to ensure there are no lumps. Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Beat the Egg Whites: In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. The egg whites should be glossy and hold their shape.
6. Fold Egg Whites Into the Batter: Gently fold the beaten egg whites into the chocolate batter in three parts, being careful not to deflate the egg whites. The goal is to maintain the light, airy texture.

Step 3: Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when touched lightly on top.

Once done, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Prepare the Sour Cream and Condensed Milk Cream

While the cake is cooling, make the frosting:

1. Mix the Cream Ingredients: In a large bowl, combine the sour cream, condensed milk, and vanilla extract. Stir well to combine until the mixture is smooth and creamy.
2. Chill the Frosting: For best results, refrigerate the frosting for about 30 minutes to help it firm up slightly. This will make it easier to spread on the cake.

Step 5: Assemble the Cake

1. Trim the Cake (Optional): Once the cake is fully cooled, use a serrated knife to trim the top if it has domed, creating a flat surface for frosting.
2. Frost the Cake: Place the cooled cake onto a serving plate. Generously spread the sour cream and condensed milk frosting over the top and sides of the cake, smoothing it with a spatula to create an even layer. You can also add a layer of frosting between the cake layers if you prefer (if you baked a two-layer cake).

Step 6: Garnish and Serve

If desired, garnish the top of the cake with shaved chocolate, a dusting of cocoa powder, or fresh berries. For a fresh, vibrant touch, a few sprigs of mint can elevate the presentation.

Serve the cake chilled or at room temperature, and enjoy!

Tips for Success:

• Room Temperature Ingredients: Make sure your eggs and sour cream are at room temperature for the best results. Room-temperature eggs whip better, helping your cake rise beautifully.
• Don’t Overmix: Be gentle when folding in the egg whites into the batter. Overmixing can deflate the airy texture and result in a denser cake.
• Chill the Frosting: Refrigerating the frosting helps it set and makes it easier to apply evenly on the cake.
• Storage: This cake can be stored in an airtight container in the refrigerator for up to 3-4 days, but it’s best served fresh.

Why This Cake is a Showstopper:

1. The Cake Base: Light, fluffy, and perfectly chocolatey, the sponge cake provides a delicate structure that doesn’t overpower the creamy frosting. Its mild sweetness allows the tangy cream to shine.
2. The Creamy Frosting: The combination of sour cream and sweetened condensed milk creates a uniquely smooth, slightly tangy frosting that’s perfectly balanced against the rich chocolate sponge. It’s sweet, creamy, and has just enough bite from the sour cream to prevent it from being too cloying.
3. A Beautiful Presentation: The rich, white frosting contrasts beautifully with the deep chocolate of the cake, making it an impressive dessert for any occasion. Plus, it’s easy to decorate with minimal effort!

Conclusion

This Chocolate Sponge Cake with Sour Cream and Condensed Milk Cream is the perfect balance of light and rich, making it the ideal dessert for any chocolate lover. Whether it’s a birthday, a holiday, or just a craving for something special, this cake will not disappoint. Light, fluffy, and indulgent, it’s a dessert that’s as pleasing to the eye as it is to the palate.

Ready to treat yourself to a slice of heaven? Grab your ingredients and get baking—you won’t regret it!