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SPONGE CAKE: - Bring water to a boil, turn off and the cocoa powder, stir
until thick, then set aside to cool in the fridge.
Put the dry ingredients in mixer with paddle attachment. Mix until well incorporated
Add liquids all at once to the dry while mixing, scrape well. Mix for 2 minutes, scrape well.
Add the chocolate mixture. scrape. Mix to combine about 30 seconds
Pour 2 inch of the mixture into 9 inch greased flour dusted pan ring
Bake at 350 F for at least 40 minutes.
CHOCOLATE ICING: - Melt both chocolate and butter in medium bowl over
warm bath water at 110 F
Add the sifted powdered sugar and whisk
Add the sour cream and whisk until you get a nice achieved emulsion
Allow icing to cool and set covered with plastic wrap at
room temperature
CAKE ASSEMBLY: Slice the cake in 3 layers horizontally with the same
thickness. In a 9 inch ring, place the first layer of chocolate sponge
pipe with a plain tube the Chocolate Icing closed to the ring.
Spread the Dulce de Leche on inch 1/4 inch thick inside. Add 1 more layer of chocolate sponge, repeat the operation with the Chocolate Icing and Dulce de Leche and cover with the last chocolate sponge. Spread a fine layer of Chocolate Icing and chill in the cooler. Remove the ring and spread a thin layer of Chocolate Icing all over the cake.
Cool it down until it sets, sliced into 18 portions and place
on serving plate.
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