Separating the egg whites from the yolks is the first essential step to achieving a fluffy and delicious cake. In a clean bowl, beat the egg whites with a mixer on high speed until you achieve a stiff foam that forms firm peaks. Gradually add the sugar, continuing to mix until it completely dissolves. In another bowl, mix the egg yolks with the grated lemon zest and oil. These ingredients will add flavor and moisture to the mixture. Once you have a homogeneous mixture, it's time to combine the two preparations. Use a spatula and gently fold the egg whites into the yolk mixture, being careful not to destroy their airy structure.
Divide the obtained mixture into two bowls. In the first, add the sifted flour along with the baking powder, mixing gently until homogeneous. In the second bowl, add the sifted cocoa powder with the baking powder. Now, you have prepared two types of dough: one white and one with cocoa. Pour each dough into baking trays lined with parchment paper and place them in the preheated oven at a medium temperature. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean. After baking, let the layers cool completely on a rack.
Meanwhile, prepare the cream. Use the sour cream that has drained overnight, which will ensure a fine texture. Whip the cream with a mixer, starting on low speed, then gradually increasing the speed until you achieve a stiff consistency. Add the sifted powdered sugar, mixing well, then fold in the sifted cocoa powder to obtain a rich and flavorful cream.
For assembling the cake, use the clean trays in which you baked the layers, lining them with plastic wrap. Cut each layer into three horizontal parts, and each slice into three lengthwise, obtaining 9 strips of each color. Place a white strip at the bottom of each tray alternating with a black one, sticking them together with some of the cream. Drizzle with a flavored liqueur and spread a layer of cream. Continue by adding a second layer of cake, being careful to alternate the colors to achieve a pleasing visual effect. Repeat the process of sticking with cream and drizzling with liqueur.
After adding the last layer of cake, wrap the plastic wrap around the cake, gently pressing to even out the layers. Leave the cake in the refrigerator for a few hours or, if you are in a hurry, even in the freezer to set. When well chilled, turn the cake onto a platter, remove the plastic wrap, and coat it with melted chocolate. For dark chocolate, add two tablespoons of water and one of oil, and for white chocolate, one tablespoon of water and one teaspoon of oil. Let the chocolate set slightly before serving, and the cake will be ready to delight the taste buds!
Divide the obtained mixture into two bowls. In the first, add the sifted flour along with the baking powder, mixing gently until homogeneous. In the second bowl, add the sifted cocoa powder with the baking powder. Now, you have prepared two types of dough: one white and one with cocoa. Pour each dough into baking trays lined with parchment paper and place them in the preheated oven at a medium temperature. Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean. After baking, let the layers cool completely on a rack.
Meanwhile, prepare the cream. Use the sour cream that has drained overnight, which will ensure a fine texture. Whip the cream with a mixer, starting on low speed, then gradually increasing the speed until you achieve a stiff consistency. Add the sifted powdered sugar, mixing well, then fold in the sifted cocoa powder to obtain a rich and flavorful cream.
For assembling the cake, use the clean trays in which you baked the layers, lining them with plastic wrap. Cut each layer into three horizontal parts, and each slice into three lengthwise, obtaining 9 strips of each color. Place a white strip at the bottom of each tray alternating with a black one, sticking them together with some of the cream. Drizzle with a flavored liqueur and spread a layer of cream. Continue by adding a second layer of cake, being careful to alternate the colors to achieve a pleasing visual effect. Repeat the process of sticking with cream and drizzling with liqueur.
After adding the last layer of cake, wrap the plastic wrap around the cake, gently pressing to even out the layers. Leave the cake in the refrigerator for a few hours or, if you are in a hurry, even in the freezer to set. When well chilled, turn the cake onto a platter, remove the plastic wrap, and coat it with melted chocolate. For dark chocolate, add two tablespoons of water and one of oil, and for white chocolate, one tablespoon of water and one teaspoon of oil. Let the chocolate set slightly before serving, and the cake will be ready to delight the taste buds!
Ingredients
10 eggs, 10 tablespoons of granulated sugar, 6 tablespoons of oil, 1 teaspoon of grated lemon zest. For the white layer: 5 tablespoons (heaped) flour, 1 teaspoon of baking powder. For the black layer: 3 tablespoons (level) flour, 3 tablespoons (heaped) cocoa powder, 1 teaspoon of baking powder. For the cream: 1kg of fermented sour cream (30% fat), 10 tablespoons of powdered sugar, 5 tablespoons of cocoa powder. 300 ml of coffee or chocolate liqueur - for soaking the layers. For the glaze: 400g of dark cooking chocolate, 100g of milk chocolate, 3 tablespoons of water, 1 tablespoon and 1 teaspoon of oil.