Chocolate cake "Sancho Pancho" with cream, sour cream and boiled condensed milk

This cake "Sancho Pancho" has its own personality - a cream of cream, sour cream and boiled condensed milk. The cake is very tasty and tender. The cream perfectly impregnates the biscuit, therefore, despite the absence of fruits and berries, as a result the cake turns out to be quite moist. And cooking it is not difficult at all!

Ingredients

• For the biscuit:
• Eggs C1 - 5 pcs.
• Sugar - 180 g
• Flour - 120 g (1 cup with a capacity of 200 ml)
• Baking powder - 1 teaspoon
• Cocoa powder - 30 g
• For cream:
• Sour cream 20-30% - 500 g
• Boiled condensed milk - 350 g
• Cream 33% - 200 g
• For decoration:
• Dark chocolate - 50 g

Directions

1. Prepare the cake ingredients.
2. Turn on the oven to warm up to 180 ℃.
3. Keep the whipping cream in the fridge for now.
4. Engage in the preparation of a biscuit: in a bowl, combine flour, cocoa powder and baking powder.
5. Mix thoroughly.
6. Combine eggs and sugar in a mixing bowl.
7. Beat with a mixer for 10 minutes or more, until fluffy and dense foam.
8. Sift dry ingredients into the whipped mass in two or three steps.
9. After each addition, gently knead the dough with a whisk or spatula until smooth.
10. Any baking dish is suitable, since the finished biscuit has to be cut. I have a rectangular shape 20x30 cm.
11. Line the mold with parchment paper and fill with dough.
12. Bake the biscuit in an oven preheated to 180 ℃ for about 30-40 minutes (baking time will also depend on the size of the mold). Check the readiness of the biscuit with a wooden skewer: if you pierce the biscuit in the center with it and then remove it, the skewer should remain dry and clean.
13. Let the finished biscuit cool completely.
14. Prepare the cream: in a bowl, combine sour cream and condensed milk.
15. Whisk until smooth.
16. Whip the cold heavy cream separately until stiff.
17. Combine both masses until a homogeneous smooth cream is obtained.
18. Assemble the cake.
19. Cut the cooled biscuit randomly. I prefer to cut into large cubes, which in the process of assembling the cake can be broken into smaller pieces.
20. Line a deep bowl with cling film inside. Throw the edges of the film over the walls of the bowl outward.
21. Spread a layer of cream on the bottom.
22. Put a layer of biscuit pieces on top of the cream.
23. Alternating cream and biscuit pieces, assemble the cake. If necessary, break the biscuit into smaller pieces so that there are no large voids in the cake.
24. Finish assembling the cake with a thin layer of cream so that the biscuit is soaked on all sides.
25. Lift the edges of the film, wrap up and cover the cake with them.
26. Send the cake to soak in the refrigerator for at least 3-4 hours, and preferably all night.
27. When the biscuit is soaked with cream, remove it from the refrigerator.
28. Unscrew the edges of the film and throw it over the sides of the bowl.
29. Cover the bowl with a serving platter and turn over so the cake is on the platter.
30. Remove bowl and cling film.
31. For decoration, break the dark chocolate into small pieces.