Super Chocolate Cake Whoopi Pie

Cooking dough and baking cakes

1. Sift wheat flour (350 grams) into a large bowl. Add the cocoa powder (100 grams), soda (1 teaspoon), baking powder (2 teaspoons) and salt (1/2 teaspoon) to the flour. Using a whisk, mix all mixed dry ingredients until smooth.
2. Pour lemon juice (10 ml) into milk (130 ml) and mix.
3. Pour sugar (210 grams) and vanilla sugar (10 grams) into softened butter (250 grams). Beat butter with sugar with a mixer for 2 minutes.
4. Beat in room temperature chicken eggs (2 pieces) and continue to beat the mixture for another 4 minutes.
5. Brew strong black coffee (130 ml), pour into milk with lemon juice and mix. In three steps, alternating the liquid (coffee-milk mixture) and dry (flour with cocoa, soda and baking powder) ingredients, add them to the oil-egg mixture, each time mixing the mass with a mixer until smooth.
6. Put 150 grams of the finished dough in a pastry bag. Divide the rest of the dough into 4 parts. Line the bottom of the mold with a diameter of 20-21 cm with parchment paper.
7. Lay out 1/4 of the dough and flatten. Bake the cake in an oven preheated to 180 degrees for 20-25 minutes. Then remove the mold from the oven and leave the cake in it for another 10 minutes. Remove the slightly cooled cake to the wire rack and leave to cool completely.
8. So bake the remaining 3 parts of the dough.
9. On baking paper, make a markup by drawing 12 circles with a diameter of 4 cm, leaving a distance of about 4 cm between them.
10. Line the paper on a baking sheet, marking down and form blanks from the dough put into the pastry bag by squeezing the same cookie circles.
11. Bake cookies in the oven for 10-12 minutes, then remove from the oven and leave to cool completely on parchment. Remove the cooled workpieces from paper and form in pairs. Level the cooled cakes by cutting off the tops with a knife.

Cooking cream

1. Mix chilled sour cream with a fat content of 25% (600 grams) with powdered sugar (150 grams) and vanilla sugar (10 grams). Beat the mixture with a mixer in a lush mass. The cream is ready. Transfer part of the cream to a pastry bag.

We collect and decorate the cake

1. Place the first cake on a large flat plate or dish. From above on the edge of the cake, drop the cream from the pastry bag into circles, and fill the whole middle with cream from the pastry bag, squeezing it in a circle.
2. Gently lay the second cake on top and cover it with cream in the same way, depositing it with a pastry bag.
3. Lay the third cake and also cover it with cream.Cover the top with the fourth cake and cover it with the icing, to prepare which grind the dark chocolate (80-90 grams) and fill it with boiled cream (80 ml). Mix everything well until a homogeneous thick mass is obtained, in which put the butter (10 grams) and mix again.
4. Glue the cookies in pairs with the remaining sour cream and decorate the top of the cake with them at your discretion.
5. Put the finished cake in the refrigerator for 5-6 hours, so that it is well soaked.