For the batter
2 cups of all-purpose flour - 360g
1 cup of butter - 200 g
4 separated eggs
3 cups of all-purpose flour - 360 g
2 tablespoons of baking powder
1 pinch of salt
4 tablespoons of cocoa powder
1 cup of milk - 240 ml
For the filling and topping
2 cans of condensed milk
4 tablespoons of cocoa powder
2 tablespoons of butter
To dust
1/2 cup of granulated chocolate
For the batter
2 cups of all-purpose flour - 360g
1 cup of butter - 200 g
4 separated eggs
3 cups of all-purpose flour - 360 g
2 tablespoons of baking powder
1 pinch of salt
4 tablespoons of cocoa powder
1 cup of milk - 240 ml
For the filling and topping
2 cans of condensed milk
4 tablespoons of cocoa powder
2 tablespoons of butter
To dust
1/2 cup of granulated chocolate
Beat the flour with the butter thoroughly
Add the egg yolks one by one, beating well to form a creamy mixture. Reserve
Beat the egg whites until stiff in another bowl. Reserve
In a bowl, mix together the flour, baking powder, salt, and cocoa powder
Add the creamed mixture to the dry ingredients
Mix well
Gradually add the milk, beating continuously
Add the beaten egg whites
Mix carefully
Divide the dough into two greased 25 cm diameter cake pans
Bake in a preheated oven at 180°C for approximately 40 minutes, or until a toothpick inserted comes out clean
Combine all filling ingredients in a medium saucepan
Heat over moderate heat, stirring constantly, until it starts to thicken at the bottom of the pan
Distribute about one-third of the chocolate cream between the two cakes
Cover with the remaining batter
Dust with granulated chocolate
Serve 20 slices.
