An exquisite chocolate flavoured layered cake for special occasions.
8 – 10
8 – 10
cocoa or carob powder
Mix 1 tablespoon of butter and sugar. Add the sour cream evenly into the butter and sugar mix. After this, add 1 teaspoon of baking soda and 1 tablespoon of vinegar.
Add 3 cups of flour and mix everything thoroughly to form a dough.
Pour some flour onto the worktop and then put the dough onto it. Divide it into two equal parts. In one part add 3 teaspoons of cocoa and mix in well.
Divide the two parts further into 3 balls each, 3 white and 3 brown.
Roll all the dough balls into flat equal round circles and it is ready to bake.
Bake each cake on a separate baking tray in the oven at 150 °C / 300 °F for 45-60 minutes.
Cool all the thin cakes before assembling the layers of the bear cake.
Start with one of the cakes on a serving plate and spread condensed milk (or sour cream whipped with sugar) to coat the top, before adding another layer of cake.
Coat each of the baked cakes alternating the white and chocolate cakes.
For the glaze, mix 2 tablespoons of milk, 3 tablespoons of cocoa, 4 tablespoons of sugar and 50 g of butter in a bowl.
Put the mixture into a pan on low heat, bring to a boil and continually mix the ingredients.
Once contents are thoroughly mixed, allow the glaze to cool completely.
Pour the chocolate glaze on the top and sides of the cake to decorate evenly.
Put the finished bear cake in the refrigerator overnight before serving it the next day.