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Instructions:
Step 1: Preparation of the Cake
Preheat the oven to 180 degrees Celsius. Grease and flour two 9-inch round cake pans.
In a large bowl, beat room temperature butter until light and creamy.
Add the sugar and continue beating until the mixture is fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix.
In another bowl, sift together the flour, baking powder and salt.
Gradually add the flour mixture to the wet mixture, alternating with the milk. Start and end with the flour.
Divide the batter between the two prepared pans and smooth the surface with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Preparation of the Vanilla Cream
In a saucepan, heat the milk until it is hot but not boiling.
In a separate bowl, mix the sugar and flour. Add the egg yolks and beat well.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent lumps from forming.
Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and reaches the consistency of a cream. Add the butter and vanilla extract, mixing well.
Remove the saucepan from the heat and let the vanilla cream cool.
Step 3: Preparation of the Chocolate Covering
In a small saucepan, heat heavy cream until hot but not boiling.
Pour the hot cream over the chopped chocolate and stir until the chocolate is melted and the mixture is smooth.
Let the chocolate coating cool until it reaches a consistency that can be spread over the cake.
Continued on next page
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