Baked goods

Cocoa quark cake with sour cream

A sour cream cocoa cake with a smooth quark and cornstarch filling, baked for 40 minutes at 180°C (350°F). Makes one pan of cake.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
5 min
Cook time
40 min
Total time
45 min
Temperature
180 °C (350 °F)
Servings
1 pan
Difficulty
Easy
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This cocoa quark cake with sour cream pairs a dark cocoa base with a light quark filling. Simply blend smooth quark (a soft curd cheese) with eggs, sugar, and cornstarch for the filling. The batter is leavened with baking soda and softened with sour cream and melted butter. Pour the batter into the pan first, followed by the filling, then bake for 40 minutes at 180°C (350°F). Preparation takes just a few minutes; the oven takes care of the rest.

Ingredients

Batter

Quark filling

1 cup = 250 ml (metric cup)

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Instructions

Tip: tap a step to mark it as done.

  1. Blend the quark with the eggs, sugar, and semolina or cornstarch to make the filling.

    For the batter, beat the eggs with the sugar until foamy.

  2. Add the sour cream, baking soda, and melted butter and mix thoroughly. Finally, stir in the cocoa powder and flour and mix well again.

  3. Grease a baking pan with oil. Pour in the batter first, then pour the filling over it.

    Bake at 180°C (350°F) for 40 minutes.

Tip: If you thicken the filling with semolina instead of cornstarch, it will be denser; cornstarch keeps it smooth and delicate.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
214 kcal
Protein
10.0 g
Carbohydrates
29 g
of which sugars
20 g
Fat
6.8 g
of which saturates
3.7 g
Fiber
0.6 g
Salt
0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tvarohový koláč s kakaovým cestom a kyslou smotanou

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