This is my go-to cake whenever I need something impressive without spending half the day in the kitchen. One simple chocolate sponge baked from a handful of ingredients, sliced into layers, filled with a light whipped sour cream frosting, and chilled. That’s it. I’ve taught practically every one of my friends to make this one because it always turns out and it always disappears.
For the cake:
- 1 can sweetened condensed milk (14 oz)
- 3 eggs
- 4 tablespoons unsalted butter, melted
- 1¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
For the frosting:
- 1¼ cups heavy whipping cream, cold (at least 33% fat)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup full-fat sour cream
In a large bowl, whisk together the condensed milk, eggs, and melted butter until smooth. Sift in the flour, cocoa powder, and baking powder, and mix until you have a smooth, even batter. Pour it into a parchment-lined cake pan and bake at 350°F for about 25 minutes, until a toothpick comes out clean.
Let the cake cool completely, then slice it horizontally into layers. I cut mine into 4 thin layers total. Trim the edges to neaten them up and save those scraps, you’ll crumble them for decorating.
For the frosting, beat the cold heavy cream with the sugar and vanilla using a hand mixer until it’s thick and fluffy. Add the sour cream and beat just until everything comes together into a smooth, billowy cream. Don’t overbeat once the sour cream is in.
Spread a generous layer of frosting between each cake layer, then cover the top and sides too. Crush the saved scraps into crumbs and press them over the cake. A drizzle of melted chocolate on top makes it look really pretty.
Chill it in the fridge for at least 2 hours before serving so the layers soften and everything sets. It slices beautifully and tastes like you spent way more effort on it than you actually did. That’s exactly why I love it.
