2 cups sour cream
2 cups granulated sugar
2 cups flour
3/4 cup poppy seeds
3/4 cup raisins or cranberries
3/4 cup chopped nuts (I used walnuts) coarsely chopped
2 Tbsp. cocoa powder
2 tsp. baking soda
4 sticks (1lb) butter- unsalted, room temperature
1 can (14oz) dulce de leche (cooked sweetened condensed milk)
1 can (14oz) sweetened condensed milk
1 cup milk
4 Tbsp. sugar
1 Tbsp. Coffee Liqueur (any other Liqueur will work) – optional
1 cup chocolate
2 cups heavy cream
1/2 cup walnuts (or other kind of nut) chopped roughly, dried cranberries and poppy seeds
Preheat oven to 350F.
In a large bowl, with electric mixer on medium speed mix eggs and sugar until well combined. Add sour cream and mi until just combined, scraping bowl constantly. In separate bowl combine together flour and baking soda -add that in to the egg mixture- beat on low just until mixed. Split the batter into four bowls (same portions) (about 1 ¼ cups each).
Add 3/4 cup poppy seed to the first bowl and mix well.
Add 3/4 cup cranberries to the second bowl and mix well.
Add 2 tablespoons cocoa powder to the third bowl and mix well.
Add 3/4 cup chopped nut to the fourth bowl and mix well.
Pour each bowl of batter into individual 9 inch round (sprayed with cooking spray) baking pan and bake for about 13-15 minutes or until cooked ( I have two 9 inch pans so I baked in two rounds)
After finish baking you will have four different cake layers.
Combine milk with sugar in small saucepan, heat just until sugar is dissolved, turn it off and let it cool. After it’s cooled add Liqueur. Set aside.
Assembling the cake:
Save about 3-4 tablespoon of the frosting for decorating the cake.
Spray all layers evenly with syrup.
Set one cake layer on a flat serving dish/ cake plate. Generously spread about 2-3 Tbsp. of the frosting on top. Top with another cake layer and spread with another 2-3 Tbsp. of the frosting. Repeat with rest of the layers. Leave the top layer without frosting.
Apply rest of the frosting on sides of the cake. Refrigerate
Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream; it’s not necessary to boil or simmer it. It just needs to get hot. Turn off the heat and remove from the stove.
While the cream is heating, chop the chocolate into fine pieces.
Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for 3-5 minutes to give the chocolate time to soften and melt.
With a wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy.
Cool the ganache. It will need to be loose enough to flow but thickened enough to stay on the cake.
Spread the ganache over the top and sides of the cake and finish by covering the sides with the chopped nuts.
Scoop saved frosting into piping bag and with the star tip and make a border around the top of the cake. Decorate with some dried cranberries, nuts and poppy seeds.
Refrigerate for 3-4 hours, better overnight.
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