Cake

1. Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9 inch) round springform cake pans.
2. In the bowl of a standing mixer using a whisk attachment, mix the eggs and sugar until pale yellow and frothy, 5-10 minutes.
3. Add the sour cream, condensed milk, the baking soda dissolved in vinegar and vanilla extract. Mix to combine.
4. Sift in the flour, cocoa powder and salt. Mix to combine. You don’t have to be too careful with the batter. This is not a sponge cake, so it’s not supposed to be really light and fluffy. You don’t have to be delicate with it.
5. Divide the batter between the 2 prepared cake pans.
6. Bake in the preheated oven for about 25 minutes. You can check to make sure the cakes are baked through completely by using a toothpick. If the toothpick comes out clean when you poke it into the center of the cake, the cake is done. Cool the cakes completely.

Sour Cream Frosting and Chocolate Glaze

1. Meanwhile, make the sour cream frosting. Whip the heavy cream in a chilled bowl of a standing mixer using a whisk attachment until frothy and thick. Set aside.
2. Mix the sour cream with the remaining condensed milk, powdered sugar and vanilla. You can add as much or as little sugar as you like.
3. Fold the whipped cream into the sour cream. Set aside.
4. Cut one of the cake layers in half horizontally.
5. Cut the second cake layer into cubes, as big or as little as you want.
6. Place a dollop of sour cream frosting onto the bottom of a cake platter. Place one of the divided cake layers on top and spread out a layer of frosting all over the surface. Sprinkle some of the nuts over the frosting. Place the second half of the cake layer on top and spread more frosting and sprinkle with more nuts.
7. Set aside some of the frosting for the sides of the cake and the top.
8. Gently toss the cubed cake pieces with the rest of the frosting and the nuts. As I already mentioned, you can use any nuts that you like and well as fresh or dried fruit or berries.
9. Arrange all the cake pieces on top of the cake in the shape of a volcano, piling them up one on top of another.
10. Spread the frosting that you set aside over the sides of the cake and cover the top with a thin layer of frosting as well.
11. Place the cake in the refrigerator.
12. Meanwhile, make the chocolate glaze.
13. In a small saucepan, whisk together all the ingredients EXCEPT the butter, while they are still cold.
14. Cook over medium heat until it comes to a boil, simmer for a few minutes, until the sugar dissolves and the glaze thins out to a syrupy consistency. Whisk in the butter.
15. Drizzle the hot glaze over the top of the cake in any design that you like.
16. Refrigerate the cake for at least a few hours. I usually keep it refrigerated overnight. It’s very important to give the cake time to set and chill, otherwise it will fall apart when you cut it.