Chocolate cake with condensed milk caramel frosting

• Bring water to a boil.
• Combine all the dry ingredients and sift them together.
• Beat the room-temperature eggs with sugar until fluffy.
• Add the butter, flour and cocoa and mix on the lowest speed.
• Add the hot water and mix quickly.
• Pour the batter into two foil-wrapped rings.
• Bake in a preheated oven at 347F | 175C for 30-35 minutes.
• Let the cake cool, wrap it in clingfilm and leave in the fridge for 6 hours.

P.S. If you only have one ring, bake in two batches or bake in one ring for about 1 hour (it is recommended to divide the dough into two parts though).

• Mix sugar with starch.
• Place the sour cream, eggs and vanilla in a saucepan with a thick bottom. Combine.
• Stir in the sugar.
• Cook over low heat until it comes to a boil.
• Leave to cool in another container.
• Beat the soft butter, gradually add the cream and boiled condensed milk. Combine.

• Beat soft butter.
• Add room temperature cream cheese and boiled condensed milk. Whisk to combine.
• Spread around the cake.

The assembly process is shown in the video recipe.