This cake has many names, but the cutest one by far is Curly Boy Cake. The name comes from the appearance on top- a swirl of chocolate cake pieces mixed with cream and then drizzled with curly shapes of chocolate ganache. All this is on a bed of yellow cake and the cream that binds it all together is both rich and light. This is a treat that never fails to impress, yet there’s very little in the way of complicated decorating. It’s the perfect choice for events when you don’t want to spend all day making a “perfect” cake. This recipe challenges you to get a bit messy – all in the name of flavor.
This style of cake is a Russian tea cake (not the cookies) which is very moist, but holds up well. This is exactly the texture we need since this cake will chill for hours in a mixture of whipped cream and sour cream. But, have no fear: this cake can take it!
The springy cakes are not overly sweet, which is a wonderful way to enjoy dessert. You don’t get overwhelmed with sugary sweetness.
Half the batter remains as a yellow cake, while the other half is flavored with cocoa. This makes for a luscious dessert when it’s all assembled.
Substitutions and Options
Putting this together you have quite a few options. You can leave the bottom cake as one piece. Or you can carefully cut it into two layers and fill the space in between with the cream. Or you can cut it into squares and make a sort of mound or even a log on your serving dish. Or you can assemble this as a trifle in a large glass dish so you can see the layers.
But, the best way to decorate this cake is without being too precious. The messy look is part of the charm.
Then mix the chocolate pieces with the whipped cream and layer them on top of the yellow cake then finally drizzle on some chocolate ganache. If you don’t feel like making a ganache simply heat up some hot fudge topping in the microwave for 30 seconds, drizzle it on top, then let it chill. Some recipes call for chopped nuts as well. It’s up to you if you want to add this last topping or not.
It’s important to really let this dessert get cold before serving. This firms up the cream and also gives the chocolate topping a chance to fully set.
The sour cream-whipped cream combo sets surprisingly well when chilled properly.
The light-as-air sour cream frosting mixed with the flavor of rich chocolate is a combo that’s irresistibly tangy, creamy, and subtly sweet.
Curly Boy Cake
Diet: Vegetarian
For the cake:
- 16 oz sour cream
- 1 tablespoon baking soda
- 4 eggs
- 1 cup granulated sugar
- 1 (14 oz) can condensed milk
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (added to half of batter)
For the cream:
- 3 cups heavy whipping cream
- 10 oz sour cream
- 1/2 cup powdered sugar
For the ganache:
- 7 oz semi-sweet chocolate chips
- 4 tablespoons whole milk
Preparation
- Combine sour cream and baking soda. Set aside. Cream together eggs and sugar until pale and frothy. Stir in sour cream mixture followed by condensed milk and finally stir in the flour.
- Preheat oven to 350˚F. Pour slightly more than half of the batter into greased and lined 9” cake pan. Add cocoa powder to remaining cake batter and mix until uniform in color. Pour chocolate into a second greased and lined 9” cake pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
- Allow cakes to cool for 15 minutes before removing from pans to wire rack to cool completely.
- When ready to assemble whip cream until stiff peaks form. Then add in sour cream and powdered sugar. Reserve 1 cup of whipped mixture.
- Add yellow cake to platter. Level top with a bread knife. Spread 1 cup whipped mixture on top. Chop chocolate cake into cubes as well and gently fold them into remaining cream mixture. Spread chocolate cake mixture on top of yellow cake in a mound.
- Another method is to chop the yellow cake into squares and arrange haphazardly on plate or serving dish then follow directions as usual.
- Refrigerate for 1 hour or more. Add chocolate chips and milk to microwave-safe bowl. Heat for 30 seconds at a time, stirring in between, until chocolate is just melted. Combine with milk until uniform in color. Drizzle over top of cake. Optional sprinkle with chopped walnuts of hazelnuts. Refrigerate for 4-6 hours or overnight. Cut into slices to serve or serve with spoon.
Recipe adapted from Alyona’s Cooking and Valya’s Taste of Home .