Mom's Archuk / Արչուկ (Armenian Layered Chocolate and Cream Shortcake)
This is my mom’s recipe, and it’s probably one of my favorite desserts she makes—if not my favorite. I’ve even requested it for my birthday more than once. It’s a nostalgic Armenian cake made with buttery shortcake layers, a simple sour cream filling, and a chocolate sauce topping.What makes this cake special is how simple the filling is: just sour cream and powdered sugar. It’s creamy, lightly sweet, and not overly sugary, which balances perfectly with the rich, buttery layers.The cake will feel firm right after assembling, but as it rests for a few hours (or overnight), the cream softens the layers and everything comes together beautifully.
Ingredients
For the Shortcake Layers
- 4 eggs
- 1 cup granulated sugar
- 1½ cups unsalted butter (3 sticks) room temperature
- ½ teaspoon vanillin powder can sub with vanilla extract
- ½ teaspoon baking soda
- 4½ cups all-purpose flour sifted
For the Cream Filling
- 1½ cups sour cream
- 1 cup powdered sugar
For the Chocolate Sauce Topping
- ½ cup powdered sugar
- 5 tablespoons cacao powder
- 5 tablespoons milk
- 3½ tablespoons butter about 50g
For Topping
- ⅓ cup crushed peanuts optional
Instructions
Prepare the cream filling.
- In a bowl, combine 1½ cups sour cream and 1 cup powdered sugar.
- Mix until smooth and creamy.
- Taste and adjust sweetness if desired.
- Cover and refrigerate while you prepare the cake layers.
Prepare the chocolate sauce topping.
- In a small saucepan over medium heat, whisk together ½ cup powdered sugar, 5 tablespoons cacao powder, and 5 tablespoons milk until smooth.
- Add 3½ tablespoons butter (about 50 g) and continue stirring until the butter melts and the mixture becomes smooth and glossy.
- Remove from heat and set aside. When ready to pour over the cake, gently reheat the sauce until warm and pourable.
Preheat the oven.
- Preheat the oven to 350°F.
Prepare and shape the dough.
- In a large bowl, whisk 4 eggs.
- Add 1 cup granulated sugar and mix well.
- Add 1½ cups unsalted butter (3 sticks), room temperature, and mix until fully combined.
- Stir in ½ teaspoon vanillin powder (or substitute vanilla extract) and ½ teaspoon baking soda.
- Gradually add 4½ cups sifted all-purpose flour, about 1 cup at a time, mixing continuously.
- The dough should be soft and workable — not sticky but not too dry. Toward the end, it may be easier to mix the dough with your hands until fully incorporated.
- Divide the dough into three equal pieces.
- Using a rolling pin, roll each portion of dough into a circle or rectangle, depending on the shape of your baking pan.
Prepare the baking pans.
- Lightly butter your baking pan.
- Dust the pan with a small amount of flour and spread it evenly around the pan.
- Place the rolled dough into the pan and gently press it so it spreads evenly across the surface.
- Tip: Rolling and shaping the dough directly in the pan usually creates neater layers.
Bake the cake layers.
- Bake each layer at 350°F for about 45–60 minutes, or until lightly golden brown.
- Remove from the oven and carefully take the cake layer out of the pan (you may need to flip it out).
- Let cool slightly before assembling.
- Repeat with the remaining dough if baking in batches.
Assemble the cake.
- Place the first shortcake layer on a serving plate.
- Spread a generous layer of the cream filling over the top.
- Place the second cake layer on top and spread another layer of cream.
- Add the third cake layer on top (this layer does not get cream).
Finish and serve.
- Pour the warm chocolate sauce topping evenly over the top layer of the cake.
- Sprinkle with ⅓ cup crushed peanuts (optional).
- Let the cake sit at room temperature for several hours so the cream softens the layers.
- Important: This cake is best enjoyed after resting for a few hours or even the next day. The shortcake layers will feel firm at first, but as the cake sits, the cream softens them and the flavors come together beautifully.
Notes
Tips
- Chocolate Sauce: If you prefer a shortcut, you can skip making the chocolate sauce and simply melt your favorite chocolate and pour it over the cake instead.
- Resting the Cake: This cake softens best at room temperature. I’ve tested refrigerating it overnight, and the layers stayed too firm. It’s best to let the cake sit out for several hours so the cream can soften the layers. Once the cake has softened and been sliced, you can refrigerate the pieces and serve them later if you’d like.
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Shaping the Layers: My mom has made this cake both ways — rolling the dough inside the baking pan or baking it first and then flipping it out. Both methods work, but we’ve found shaping the dough directly in the pan tends to produce the neatest layers.
