Charles Marzanasco's Chocolate Cake, Just for You

Beat the butter or margarine with the sugar until smooth and fluffy

Add the eggs one at a time, beating well after each addition

Sift the flour with the cocoa powder and add it to the mixture, but don't overmix

Remove the bowl from the mixer and let the batter rest for 10 minutes

Pour the batter into a greased and floured pan and bake in a preheated oven at 375°F (190°C) for 1 hour

Let the cake cool completely before cutting it into layers

Soak each layer with a light syrup (made by boiling sugar and water)

You can add a few drops of rum to the syrup or drizzle it on top

Spread dulce de leite over one layer, cover with another layer of cake, and repeat the process

Make the topping (ganache): melt the chocolate in a double boiler with heavy cream

Beat until smooth and creamy, then remove from heat

Let it cool slightly before spreading it over the cake

Decorate with whipped buttercream made by beating butter well, adding powdered sugar, egg whites, and a few drops of vanilla extract (this topping can also be used for the filling, to be spread on top of the dulce de leite)

Finish with chocolate shavings and a cherry