Ingredients (10 people):
CAKE
210 gr of flour
200 gr of sugar
90 gr of cocoa powder
2 cases of bicarbonate
1 case of baking powder
1 teaspoon of salt
110 g oil
2 eggs
2 cases of vanilla extract
200 gr of semi-liquid cream
230 g coffee (1 cup)
CREAM
5 cases of flour
100 ml of milk
1 case of vanilla extract
230 g butter
1 case of sugar
GLAZING
200 g milk chocolate (bar)
15 cl of fresh cream
Preparation:
CAKE
Preheat the oven to 180°C.
Mix all the ingredients with a mixer for 5 minutes.
Pour into one or two moulds.
Bake for about 35-40 min, stick a knife tip in once it comes out dry it's done.
Take out and let cool well.
Cut the cake in 2.
CREAM
In a saucepan put the flour with the milk, stir and assemble like a béchamel, add the sugar and the vanilla extract.
Let cool then beat the cream with a mixer and add the butter to make a chatillly.
Garnish the cake and close.
CLACING
Melt the chocolate and the cream.
Pour over the cake, smooth, decorate and chill until ready to serve.