This European Tea Cake (Curly Boy Cake) features a rich, chocolatey cake that's super moist and filled to the brim with a creamy filling.
Course Cakes
Cuisine Ukrainian
Keyword European Tea Cake
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
6 hourshours
Total Time 7 hourshours25 minutesminutes
Servings 14
Author Valya's Taste of Home
Ingredients
For the European Tea Cake
4large eggs
1½cupssugar
1can – condensed milk
16oz.sour cream
1tbsp.baking soda
1tbsp.vinegar
4cupsflour
3tbsp.Hershey cocoa
Cream Ingredients:
For the European Tea Cake
4cupsheavy whipping cream (40% fat consistency)
24oz.sour cream
¾cuppowdered sugar
For the Chocolate Ganache Glaze
6.8oz.chocolate bar
4tbsp.whole milk
Instructions
Make the Cakes
Prepare the Ingredients: To start, in a small bowl, combine sour cream and baking soda activated with vinegar. Use a hand mixer to mix it well for 2 minutes. Set this mixture aside and let it stand for 15 minutes to allow it to rise.
Beat Eggs and Sugar: Next, preheat your oven to 350 ℉. In the bowl of an electric mixer, combine room-temperature eggs with sugar. Beat this mixture on high for 10 minutes.
Add Condensed Milk: Now add condensed milk to the mixture and let it beat for another 5 minutes.
Add Sour Cream: Reduce the speed to medium and add the sour cream mixture. Let it mix for 1 minute or until well combined. Be careful not to overbeat it, as you don’t want the mixture to become very runny.
Sift in Flour: Now, it's time to add the sifted flour. Stir the sifted flour just until it is combined.
Pour the Batter: Pour a little more than half of the batter into a well-greased 9-inch pan.
Let it Cool: Once they are done, remove the pans from the oven. Take the cakes out of the baking pans and let them cool completely.
Make the Cake Cream
Beat the Cream: Beat heavy whipping cream just until starts to thicken, then add sour and powdered sugar and beat for another minute or until well combined. Set this cream aside.
Assemble the Cake
Cut the Cakes: Cut the white cake horizontally in half. Then, place the bottom layer onto a cake platter. Put 1 ½ cups of cream on the bottom layer, and spread it out evenly.
Layer the Cakes: Next, place the top layer on top of the cream. Put 1 ½ cup of the cream and spread it on top and sides of the cake.
Coat the Cakes: Now, break chunks of the brown cake. Coat them with the leftover cream and lay them on top of the cake. Keep breaking the chunks, coating them with cream, and forming them into a round, curly head. You should have a little cream left over to cover the sides of the cake a little more.
Make the Chocolate Glaze
Melt the Chocolate: Into a small saucepan, add 2 cups of water, and place it on the cook stove. Break the chocolate into pieces and put them into a heat-safe bowl. Then add milk to the bowl.
Use a Double Boiler: Place the bowl on top of the saucepan. After the water boils, reduce the heat and keep the chocolate mixture until it’s all melted and smooth.
Pour the Glaze: With the same spoon that you were stringing, pour the chocolate glaze in a nice stripes pattern over the assembled cake.
Chill and Serve: Refrigerate the cake overnight. It’s best if the cake is refrigerated for at least 12 hours, that way the cake becomes very soft. Enjoy!