Mix the softened butter with the sugar.
In a separate bowl, beat the eggs with 1 cup of sugar.
Add the butter to the beaten egg and mix well.
In the sour cream, add the baking powder and baking soda. Pour all the dough.
Add the flour to the dough and stir until smooth smooth state.
Divide dough into two separate half bowl, add cocoa powder in one of them.
Stir cocoa - until completely dissolved.
Grease a baking dish with oil (the best - split mold for the cake).
Pour one-by-two tablespoons of light and dark dough to the center of the form.
Follow the instructions strictly: pour exactly in the center, exactly 2 spoons and do not try to help spread the dough.
No need to flatten the dough with a spoon or tilt the form.
Start with the white dough and pour until the end both types of test.
Bake the cake in the oven at a zebra 190-200 oC for 40 minutes.
Pierce the cake in the center of a wooden toothpick to make sure that it is ready (from the finished cake toothpick should come out dry).
Remove the cake from the oven and place it on the grill - until cool.
After the cake has cooled, cut it into two parts horizontally.
Whip the heavy cream with a cup half a cup of powdered sugar.
Lubricate the two whipped cream cake slice (it will take about half of the cream).
Connect cakes slices butt.
The rest of the whipped cream, apply all over the cake surface.
Now prepare the chocolate glaze: In a small saucepan, melt butter over medium heat.
Add milk, sugar and cocoa.
Beat this mixture on low heat until it thickens.
Cover the cake with chocolate icing on top and place in the fridge for a couple of hours to become impregnated with cream cakes and frozen glaze.
All! Your Zebra cake with sour cream is ready! Cut it into wedges and serve with tea or coffee.
P.S. I decorated the top of the cake with white chocolate shavings. You can do the same, or at its discretion.