Tasty Cake "Pancho" with pineapples

Festive sour cream cake with chocolate icing. Incredibly delicious!

Ingredients

• For test:
• Sour cream - 400 g
• Sugar - 400 g (2 cups of 250 ml)
• Eggs - 2 pcs.
• Flour - 320 g (2 cups with a volume of 250 ml)
• Soda - 1 teaspoon
• Cocoa powder - 50 g (2 tablespoons)
• For cream:
• Sour cream (preferably fatty) - 500 g
• Sugar - 200 g
• For glaze:
• Chocolate black - 100 g
• Sour cream - 2 tbsp. spoons
• Water - 3-4 tbsp. spoons
• Besides:
• Canned pineapple (rings) - 200-300 g (from 1 can 560-580 g)
• Additionally:
• Oil for greasing parchment or foil - 10 g

Directions

1. Turn on the oven (preheat to 190 degrees).
2. In a bowl, mix 200 g of sour cream, 200 g of sugar, 0.5 teaspoon of soda and 1 egg. Mix.
3. Add 160 g (1 cup) sifted flour. Mix the dough well until smooth.
4. Line a cake tin with greased baking paper or foil. Pour the dough into a mold and bake the cake in a preheated oven at 190 degrees for about 20 minutes.
5. While the first cake is baking, mix another 200 g of sour cream, 200 g of sugar, 0.5 teaspoon of soda and 1 egg. Add 160 g of sifted flour and cocoa. Mix the dough well until smooth.
6. When the light cake is baked, remove it from the mold along with paper (foil).
7. Cover the form with new greased paper or foil, pour chocolate dough into the form and bake the cake in a preheated oven at a temperature of 190 degrees for about 20 minutes.
8. Prepare cream. To do this, mix sour cream and sugar, leave for 10-15 minutes.
9. Cut the light cake into two cakes. The lower part can be immediately laid out on a cake platter.
10. Cut the remaining half of the light cake and the entire brown cake into cubes, about 3 cm in size.
11. Pineapple cut into pieces.
12. In a bowl, mix half the cream and the cake cubes.
13. Lubricate the lower white cake with cream (2-3 tablespoons).
14. Lay out the pineapple pieces (about two-thirds).
15. Take about two-thirds of the chopped cakes mixed with cream. Put them on a light cake. Arrange remaining pineapple on top.
16. Then lay out the remaining third of the chopped cakes. Press lightly to form a cone.
17. Pour in the remaining cream.
18. Prepare frosting. To do this, melt the chocolate in a water bath.
19. Add water and sour cream. Mix.
20. Drizzle the finished cake "Pancho" with pineapples with chocolate icing. Let the cake rest for 2-3 hours.
21. Cake "Pancho" with pineapples is ready. Enjoy your meal!