Beat the eggs with sugar.

Then add sour cream and continue to beat until smooth.

Add the baking soda.

Stir the mass and portions add the flour mixed with 4 tbsp of cocoa. Carefully begin to knead the dough, if necessary adding flour. The result should be smooth, shiny dough without lumps, similar in consistency to a thick cream.

The form of grease and sprinkle with flour (or cover with parchment) and pour into it the dough. I advise to use the ladle and gently pour one portion of dough into the form, bake the cake, and then another batch to bake in the same way. This method does not require cutting a cake in half and will save time. Put the dough in a preheated 180*C oven, and after 5-10 minutes you can just reduce the heat. Readiness check wooden stick, it should stay dry.

To prepare the cream: beat the softened butter with 4 tbsp. of cocoa and condensed milk.

Get the form from the oven, allow to stand for a few minutes, take out the biscuit and cut it into 2 Korzh. You can impregnate cakes jam or sugar syrup.

Fluff cakes, not forgetting the sides. So, this was cake, but I decided to cook and glaze.

For glaze, mix 3-4 tbsp sugar 3-4 tbsp water, 1 tbsp cocoa and 1 tbsp sour cream to Put on small fire and boil from the moment of boiling 5 minutes, stirring intensively. Cover the finished frosting the cake, randomly making patterns and put the cake in the fridge for a couple of hours.

Enjoy your tea!!!