Decadent Chocolate Cake with Cream Delight

Begin by preheating your oven to 175°C (350°F). *Whisk together* the eggs with salt and sugar until you achieve a fluffy and pale mixture.

In a separate bowl, combine the dry ingredients: flour, cocoa powder, and baking powder. *Gradually sift* half of this mixture into the egg blend, folding gently with a spatula.

Add the milk and gently mix in. Follow with the remaining dry ingredients, folding them in smoothly.

Take a few tablespoons of the batter and mix them with the vegetable oil, then gently incorporate this into the batter. Pour the batter into an 18-20 cm (7-8 inch) round cake pan. Bake for approximately 20 minutes, testing doneness with a toothpick.

Using a mixer, *whip the heavy cream* together with the powdered sugar until it reaches firm peaks. Carefully fold in the sour cream using a spatula, ensuring a smooth consistency.

Allow the sponge cake to cool completely. Cut it into small squares or, if needed, into two layers first.

Line a suitable cake or bowl shape with plastic wrap. *Begin the layering process* by spreading a portion of the cream on the bottom, followed by sponge cake squares. Repeat the layering of cream followed by cake until all is used. You can optionally insert berries or jam for an extra surprise.

Cover the top with plastic wrap and refrigerate overnight to set well.

The next morning, remove the cake from the mold by lifting the plastic wrap, then place it onto a serving plate.

For the glaze, *heat the cream* with the chocolate, stirring continuously until smooth. Optionally, add butter for a shinier finish. Decorate the top of the cake with this glaze and other desired toppings.