Estonian Cocoa And Sour Cream Cake (Kräsupea) - cooking recipe

Ingredients

SPONGE CAKE
4 large eggs
340 g confectioners' sugar (400 ml or 1 cup plus 11 ounces)
360 g all-purpose flour (600 ml or 2 cups plus 14 ounces)
1 teaspoon baking soda
400 g sour cream (1 3/4 cups)
3 tablespoons Dutch-processed cocoa powder
CREAM LAYER
1 kg sour cream (4 2/3 cups)
CHOCOLATE GLAZE
8 ounces semisweet chocolate
2 tablespoons butter, more if needed for drizzling consistency

Preparation

SPONGE CAKE:
Preheat the oven to 180 C / 350\u00b0F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9\") springform tin also with parchment paper.
Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
Quickly pour about 2/3 of the mixture into the small baking sheet.
Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack.
ASSEMBLE CAKE:
Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you.
CHOCOLATE GLAZE:
Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.