The cake consists of chocolate sponge layers and a light sour cream frosting with boiled condensed milk. All ingredients are measured using a regular cup, and the batter can be mixed with just a spoon or whisk — even beginners can handle it.
INGREDIENTS FOR THE SPONGE CAKE:
- 2 eggs
- A pinch of salt
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- 10 g vanilla sugar
- 200 ml kefir
- 130 g sugar
- 130 g flour
- 4 tablespoons oil
For the Cream:
- 300 g sour cream (20% fat)
- 370 g boiled sweetened condensed milk
INSTRUCTIONS:
- In a bowl, combine the eggs, salt, and both types of sugar.
- Pour in the kefir. Sift in the flour, baking soda, and cocoa powder. Mix until smooth.
- Add the oil and stir again until fully combined.
- Grease a baking pan, pour in the batter, and bake at 180°C (350°F) for about 40–45 minutes.
- Let the sponge cake cool completely. Trim off the top and slice it into three layers.
- For the cream, beat the sour cream with the boiled condensed milk until smooth.
- Spread the cream between the layers and assemble the cake. Wrap it in plastic wrap and refrigerate for at least 2–3 hours.
- Crumble the trimmed top and sprinkle it over the cake for decoration.
This “3 Cups” cake turns out moist, rich in flavor, and moderately sweet. Easy to prepare, it rivals more expensive desserts and can easily become one of your favorite homemade recipes.