CHOCOLATE-SOUR CREAM CAKE

I suggest baking such a cake. Tender, moist, moderately sweet, fragrant! Dough: beat 2 eggs with 1 cup of sugar + 1 cup of sour cream + 2 tsp of cocoa + 1 tsp of baking soda (do not extinguish) + a pinch of salt + 1 cup of flour. Whip everything well with a mixer and put it to bake at medium heat. When baked, cool it down, cut it into 2 parts so that the bottom layer is higher than the top. Soak both layers with cream (just soak the top layer a little, and pour almost all the cream onto the bottom layer and let it soak for about 5 minutes; you can poke the layer in many places with a fork for quicker soaking). Cream: beat 1 cup of sour cream with 1 cup of sugar. The top of the cake can be drizzled with the same sour cream frosting and sprinkled with grated chocolate, or with another frosting: melt 4 tbsp of milk + 1/4 cup of sugar + 2 tsp of cocoa over heat, add 1 tbsp of butter and drizzle over the cake. The cake tastes even better if you let it sit overnight or half a day in the refrigerator. Enjoy your meal!