Chocolate Sponge Mountain Cake with Sour Cream Frosting
An impressive and delicious cake for any celebration! Both vanilla and chocolate sponge cakes are generously soaked in sour cream frosting, shaped into a mound and finished with a decorative chocolate glaze. The preparation is simple enough even for beginners.
Updated : 18 September, 2026
Easy
About 1 hour.
Ingredients
Batter
250 grams
Wheat flour
200 grams
Sour cream
200 grams
Sugar
190 grams
Condensed milk
2
Eggs
2 tablespoon
Cocoa
1 tablespoon
Lemon juice
1 teaspoon
Baking soda
Cream
600 grams
Sour cream
190 grams
Sugar
10 grams
Vanilla sugar
Glaze
100 grams
Dark chocolate
50 milliliters
Cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing the sponge cake batter. Use good-quality all-purpose flour and cocoa powder with a rich color. Choose thick sour cream with a fat content of approximately 20%.
Step 2
Beat the eggs with the sugar until pale, thick and fluffy. Since the batter also contains sweetened condensed milk, you can reduce the amount of sugar if desired.
Step 3
Add the sour cream and sweetened condensed milk. Beat until smooth.
Step 4
Gradually add the flour sifted together with the baking powder, mixing at low speed. Pour in the lemon juice while mixing. The batter should have a medium consistency, similar to sour cream. Add slightly more or less flour if necessary.
Step 5
Pour one third of the batter into an 8½–9½-inch cake pan lined with parchment paper. Bake in an oven preheated to 350°F for 20–25 minutes.
Step 6
Remove the light sponge cake from the oven and leave it to cool completely.
Step 7
Sift the cocoa powder into the remaining batter and beat until evenly combined.
Step 8
Pour the chocolate batter into the prepared pan and bake for approximately 40 minutes. Insert a wooden skewer into the center to check for doneness. It should come out clean.
Step 9
Leave the baked chocolate sponge cake to cool completely, then cut it into medium-sized pieces.
Step 10
Prepare the frosting. Use thick, high-fat sour cream, ideally with a fat content of approximately 30%.
Step 11
Beat the cold sour cream with the sugar and vanilla sugar until fluffy. Refrigerate for 20 minutes. Reserve a small amount of the frosting for covering the assembled cake.
Step 12
Place the light sponge cake on a serving plate. Dip the chocolate sponge pieces into the sour cream frosting and pile them over the base to form a mound. Pour the reserved frosting over the top. Place the cake in the refrigerator.
Step 13
While the cake is chilling, prepare the chocolate glaze.
Step 14
Break the chocolate into pieces and place it in a saucepan with the cream. Stir over low heat until the chocolate has melted and the glaze is smooth, pourable and slightly thick.
Step 15
For easier decorating, transfer the glaze to a piping bag and cut off the tip. You can also drizzle it over the cake with a spoon, although a piping bag will create a neater pattern.
Step 16
Drizzle the cake with the chocolate glaze and refrigerate overnight before serving.
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