All products must be at room temperature. Sift cocoa and fill it with boiling water, stir thoroughly, it turns out cocoa paste and set aside to cool. The dough for sponge cake simple, no problems. In one container beat with a mixer softened butter with sugar. When the mass turns white and becomes lush beat in eggs one by one. Then while continuing to whisk, add our pasta of cocoa. Then the sour cream and sifted with salt and baking powder in the flour. Add the flour in two stages.

We divide our dough into two parts, placed in the form zastelennuyu parchment paper and put in preheated oven to 180 degrees to bake for 30-40 min. You can not even imagine what a wonderful smell in the apartment... mmmmm.

When our biscuits a little stynut remove them from the mold and allow to cool on a wire rack. Can cake to assemble after complete cooling of biscuits, you can when the cake has cooled wrap in plastic wrap and overnight in fridge. Once the sponge cake is very delicate and airy, after the fridge it becomes thick, do not worry it is because of the butter ( in cake его350 g, that's in the fridge and freezes) for a couple of hours at room temperature or microwave and it is soft again. Cut very carefully - the cake is very delicate and fragile. I liked the cakes at once, they were very fluffy. This morning was more like a brownie. Make the cream. Break the chocolate pieces and melt in the microwave. Whisk cold cream with sharni powder to thick peaks, then still whisking add our chocolate ( cooled). I added another packet of thickener.

Collect the cake :) Cake soak is not necessary, it is quite tender and moist. Otherwise, the cake just won't hold the shape. Wrap the cake with cream and decorate according to your taste, I made the caramel decorations. If you have broken biscuit give him up, as cake is heavy and it would push. And before assembling the cake, put the cream in the refrigerator for about 30 minutes, it will become denser and will be easier to collect the cake.

Enjoy your tea!!!