For the cake:
8 eggs
2 cups all-purpose flour - 360 g
2 cups unsalted butter or margarine - 480 g
4 cups wheat flour - 600 g
2 tablespoons active dry yeast - 8 g
2/3 cup cocoa powder - 60 g
1/2 cup milk - 120 ml
For the filling:
2 cups all-purpose flour - 360 g
1 cup cocoa powder - 90 g
2 cups milk - 480 ml
For the cake:
8 eggs
2 cups all-purpose flour - 360 g
2 cups unsalted butter or margarine - 480 g
4 cups wheat flour - 600 g
2 tablespoons active dry yeast - 8 g
2/3 cup cocoa powder - 60 g
1/2 cup milk - 120 ml
For the filling:
2 cups all-purpose flour - 360 g
1 cup cocoa powder - 90 g
2 cups milk - 480 ml
Prepare the cake:
Whisk together all ingredients until a smooth batter forms
Divide the batter evenly between two 23x35 cm greased loaf pans
Bake in a moderate oven (180°C) for about 40 minutes or until a toothpick inserted into the center comes out clean
Let it cool for 15 minutes before removing from pans
Prepare the filling:
In a saucepan, combine all ingredients and whisk constantly over medium heat until the sugar dissolves
Stop whisking and reduce heat when the mixture starts to thicken
Simmer for about 35 minutes, stirring occasionally
Remove from heat, add butter, and mix well
Pour the filling into a bowl and let it cool
Cut each cake in half lengthwise and fill them
Cut into 5 cm squares and wrap individually in aluminum foil
Arrange the cakes wrapped in a beautiful boat-shaped box
Distribute 2 portions (4 pieces) for each child.
