Back in the day (when I was a kid), this was a very popular cake. Older people say that people would stand in mile long lines to get this cake at the stores. The cake was originally made by the same person that came up with the “Ptichie Moloko” cake recipe (a layer of cake, topped with fluffy soufflé).
This is the original recipe, but to my taste, it was a bit dry. I will soak the cake layers with simple syrup or flavored (coffee, liquor etc) syrup, next time I make it. Also, I made 50% more frosting, which compensated for the lack of (in my opinion) soaking syrup in the cake layers. The pictured cake was a double portion of the recipe, so if you’re going to make it in a 9 inch round pan, your cake will not be as tall.
I realize after the holidays everyone is one some kind of a diet or detox, recovering from binging ( really, can you come up with a better word to describe it?) on all the crazy deliciousness we consumed during the holidays, but bookmark this recipe now, you will be glad you did later when you really need your chocolate fix, or you’re just looking for a great chocolate cake.
The 0riginal cake was completely covered in apricot jam and then covered in chocolate. I did not have any apricot jam so I just decorated it with what I had on hand.
The recipe was translated from Chadeyka where she has very descriptive and step by step photos.