Chocolate cake on kefir "Black Prince"

Biscuit

1. Break 3 eggs into a bowl, add 100 g of sugar and beat with a mixer for 7-8 minutes.
2. The mass should increase in volume by 3 times, become lush and light.
3. We take kefir 2.5% fat at room temperature. If you have kefir from the refrigerator, then it must be poured into a saucepan and a little heat on the stove literally to room temperature.
4. Pour kefir into a separate bowl and add 1.5 teaspoons of soda. Mix with a spoon. The mass should foam and increase in volume.
   If this does not happen, then kefir is not acidic enough, and you need to add a little lemon juice or vinegar.
5. Pour kefir into the egg mixture, mix with a whisk and add 4 tablespoons of vegetable oil. Mix again.
6. Sift 250 g of flour into a dry bowl. Add 1 teaspoon of baking powder, 100 g of sugar to the flour, and sift 50 g of cocoa. Stir well with a spatula.
7. The resulting dry mixture is added to the liquid ingredients. Gently mix with a whisk until smooth. Knead for a long time is not worth it. If there is no whisk, you can mix with a mixer at minimum speed.
8. This dough should not stand for long. Therefore, it is better to bake 2 cakes simultaneously, dividing the dough into 2 forms. For baking, we use 2 split rings with a diameter of 22 cm. We take the foil and cover its center with parchment paper. We put the ring on top and fix it with foil. Spread on a baking sheet.
9. We divide the dough into 2 forms. If you use the scales, it turns out about 450 g. We even out the dough with a spoon.
10. We put the baking sheet in the oven, heated to 170 degrees for 30-35 minutes. During baking, the oven cannot be opened, at least for the first 20 minutes, otherwise the dough will fall. Readiness check with a toothpick or wooden skewer. If it comes out of the biscuit dry and clean, then it is ready.
11. We leave the finished biscuits in the mold for 5-10 minutes, after which we take them out of the molds and put them on the wire rack until they cool completely.
12. Cut the upper crusts from biscuits and cut into 2 cakes.
13. Grind the scraps on a coarse grater into biscuit crumbs.

Cream and cake assembly

1. In order to make sour cream, put a sieve on a bowl of a suitable diameter, cover it with gauze folded 2 times. We spread 600 g of sour cream, tie the ends of the gauze and put in the refrigerator for 2-3 hours.
2. We transfer the filtered sour cream in a bowl.
3. Add 100 g of sugar and 1 teaspoon of vanilla sugar. Beat for about 5 minutes until sugar dissolves.
4. We begin the assembly of the cake. We put the crust on the dish, cover it with sour cream, level the cream and put the next crust.
5. So collect the whole cake. Cream the top and sides of the cake with cream.
6. Chocolate (50 g) can be taken milk or black. Rub it with a peeler. It turns out chips.
7. We decorate the sides and edges of the cake with biscuit crumbs.Sprinkle with chocolate on top.
8. We leave the cake at room temperature for an hour, after which we put it in the refrigerator for another 2 hours. During this time, the cake manages to soak very well.