Ingredients:
For the Cream:
100 g of sugar
30 g of corn starch
20 g of bitter cocoa
500 ml of milk
60 g of dark chocolate
40 g of butter
For the Chocolate Sponge Cake:
3 eggs
100 g of sugar
8 g of vanilla sugar or vanillin
1/4 teaspoon salt
120 ml of sunflower oil
150 ml of milk at room temperature
15 g of baking powder
240 g of flour
15 g of bitter cocoa
1 tablespoon of milk
Others:
Cake mold with a diameter of 22 cm
Method:
Chocolate cream:
In a saucepan, mix 100 g of sugar, 30 g of corn starch and 20 g of bitter cocoa.
Gradually add 500 ml of milk, stirring to avoid the formation of lumps.
Cook over medium heat, stirring constantly until the cream thickens.
Remove from the heat and add 60g of dark chocolate and 40g of butter. Mix until completely dissolved.
Leave the cream to cool, covering it with transparent film to avoid the formation of a skin on the surface.
Sponge Cake With Chocolate:
In a bowl, beat 3 eggs with 100 g of sugar and 8 g of vanilla sugar until the mixture is light and fluffy.
Add 1/4 teaspoon of salt, 120 ml of sunflower oil and 150 ml of milk at room temperature, mixing well.
Combine 240 g of flour and 15 g of sifted baking powder, mixing until you obtain a smooth and homogeneous dough.
Divide the dough into two parts. In one of the two add 15 g of bitter cocoa dissolved in 1 tablespoon of milk.
Pour the two batters alternately into a 22cm mold previously buttered and floured, to create a marbled effect.
Bake in a preheated oven at 180°C for about 15 minutes.
Check for doneness with a toothpick, it should come out clean. If necessary, continue cooking for another 5 minutes.
Once cooked, let the cake cool completely.
Assembly:
When the cake is cold, cut it horizontally to obtain two discs.
Spread a generous amount of chocolate cream on one of the discs, then cover with the other disc.
If desired, also spread the cream on the top surface and sides of the cake.
Leave to cool in the refrigerator for at least 2 hours before serving