2 eggs
1/2 cup of sugar
1/4 cup of milk
125g of unsalted butter or margarine at room temperature
1 1/2 cups of all-purpose flour
1/2 cup of cocoa powder
2 teaspoons of baking powder
For the chocolate cream with butter
180g of semi-sweet chocolate, cut into small pieces
1/3 cup of hot water or strong coffee, warm
3 egg yolks
1 teaspoon of vanilla
125g of unsalted butter or margarine at room temperature
2 eggs
1/2 cup of sugar
1/4 cup of milk
125g of unsalted butter or margarine at room temperature
1 1/2 cups of all-purpose flour
1/2 cup of cocoa powder
2 teaspoons of baking powder
For the chocolate cream with butter
180g of semi-sweet chocolate, cut into small pieces
1/3 cup of hot water or strong coffee, warm
3 egg yolks
1 teaspoon of vanilla
125g of unsalted butter or margarine at room temperature
Place the eggs, sugar, and milk in a blender
Cover and blend for 10 seconds on high speed
Add the butter or margarine and blend on high speed for an additional 5 seconds until smooth
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt
Add the blended mixture to the dry ingredients and mix well
Pour the batter into a round prepared cake pan and bake in a moderate oven (170°C) for about 40 minutes
Remove from the oven and let cool for 5-10 minutes before removing from the pan
Meanwhile, prepare the chocolate cream with butter
Add the small pieces of chocolate to the blender and blend on high speed with hot water or coffee for 20 seconds
Remove the lid and without stopping, add the egg yolks, vanilla, and butter or margarine, and blend until smooth
Once cooled, cut the cake in half horizontally, fill, and top with the chocolate cream with butter.
