Estonian Cocoa And Sour Cream Cake (Kräsupea)

• 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

1. SPONGE CAKE:
2. Preheat the oven to 180 C / 350u0b0F 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.
3. Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
4. Quickly pour about 2/3 of the mixture into the small baking sheet.
5. Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
6. 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.
7. ASSEMBLE CAKE:
8. Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
9. 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.
10. CHOCOLATE GLAZE:
11. Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.

cake, eggs, confectioners, flour, baking soda, sour cream, dutch, cream layer, sour cream, chocolate glaze, chocolate, butter

Taken from www.food.com/recipe/estonian-cocoa-and-sour-cream-cake-kr-supea-481316 (may not work)