For the dough
1 cup milk
3/4 cup vegetable oil
350 g sugar
4 eggs
3 tablespoons cocoa or chocolate
3 cups flour
2 and 1/4 tablespoons baking powder
1 teaspoon vanilla extract
For the filling
2 sachets of vanilla flavored custard powder
850 ml of milk
For the icing
250 g of chocolate
250 ml of whipped cream

For the dough
1 cup milk
3/4 cup vegetable oil
350 g sugar
4 eggs
3 tablespoons cocoa or chocolate
3 cups flour
2 and 1/4 tablespoons baking powder
1 teaspoon vanilla extract
For the filling
2 sachets of vanilla flavored custard powder
850 ml of milk
For the icing
250 g of chocolate
250 ml of whipped cream

Preparation
1. First beat the eggs with the sugar and vanilla extract until the mixture becomes frothy, then incorporate the flour mixed with the yeast, cocoa and oil in one go.
2. Pour the batter onto a greased and floured 22 x 32 cm baking tray or lined with baking paper and bake in a preheated oven at 170°C until golden. At this point, turn out the shortcrust pastry and make some holes with the handle of a wooden spoon and leave to cool.
3. prepare the custard as usual. You can also add some sugar, depending on how sweet you want the cake to be at the end. Spread the pudding on the cooled cake and smooth it out. Leave the pudding to cool.
4 Now heat the cream over a gentle heat, without letting it boil. When it is hot, immediately remove it from the heat, add the chopped chocolate and let it melt while stirring. Finally, spread the icing over the cooled pudding. Cool the cake and then serve it.