I am not sure where the name came from but this irresistible cake is called “Pancho” cake.
Even though the name is not Russian, the cake is very popular in Russia.
The cake has moist layers of chocolate and vanilla cake, soaked in vanilla cream, filled with cherries and walnuts. To finish it off the cake is covered with a chocolate glaze.
If you are looking for a fun, unique, and delicious cake, give this cake a try!
1 cup sugar
1 cup sour cream
1/2 can condensed milk
1 1/2 cups flour
2-3 Tbsp. Cocoa Powder
1 tsp. baking soda
1 Tbsp. Vanilla extract
1 Tbsp. white Vinegar
1 1/2cup sour cream
1 can condensed milk
1 Tbsp. Vanilla Extract
2 cups cherries (fresh or frozen)
1 cup walnuts- crushed
1/2 cup melting chocolate chips
1 Tbsp. butter
1 Tbsp. heavy cream
Preheat oven to 350°F
With electric mixer on medium speed beat 2 eggs with 1 cup sugar until you get a light yellow color, for about 2 minutes. Lower the speed to slow and add sour cream, condensed milk and vanilla, mix until incorporated. In a separate little bowl mix baking soda and vinegar (This will carbonate the soda so that you won’t taste it) and stir into the batter mixture. Gradually add flour and mix thoroughly. Pour half of the batter into round 9” greased pan. For the remaining second half of the batter add cocoa powder and mix thoroughly. Pour that into another round 9” greased pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30-35 minutes. Let them cool.
Mix together sour cream, condensed milk and vanilla extract.
Cut chocolate layer horizontally in two layers. Cut one half (upper part) of the chocolate layer and entire vanilla layer into 1 1/2 inch squares.
Place bottom of the chocolate layer on a serving plate, spread with filling (about 3 Tbsp.),
sprinkle with crushed walnuts. Throw in about 7-8 squares at a time in to the bowl with cream, mix them with spoon to make sure they are soaked and covered with cream. Take them out and place on top of the chocolate layer. Sprinkle with walnuts and cherries. Repeat the process until all the cut squares are gone.
In top of a double boiler over hot water, combine the chocolate, cream and butter. Stir until melted and completely combined. Remove from heat and let cool about 2 minutes. Spoon the ganache in to zipper bag, make a small cut in the one corner of the bag and drizzle it on top of the cake.
Refrigerate for at least 8-10 hours or overnight.