Chocolate Cake Recipe – Ingredients for the batter:
- 2 eggs
- 12 tablespoons sugar
- 13 tablespoons milk
- 12 tablespoons flour
- 1 tablespoon cocoa powder
- 1 packet baking powder
Bake two sponge cakes using this mixture (28 cm diameter pan). Once cooled, slice each sponge in half.
Filling:
- 1 liter milk
- 10 tablespoons sugar
- 200 g chocolate (use cooking chocolate or a mix with milk chocolate)
- 1 margarine block
- 200 g ground hazelnuts (or walnuts)
Cook the milk, sugar, and chocolate until it begins to boil. Add the margarine, and once it melts, stir in the ground hazelnuts. The filling will be runny, but that’s how it should be—it is used while warm.
Line the cake pan with aluminum foil, as the cake may be taller than the pan. Place the first sponge layer in the pan and slowly pour 1/4 of the filling over it. Repeat with the second sponge and another 1/4 of the filling, and so on, until all layers are used.
Let the cake cool, then place it in the freezer overnight. In the morning, take it out and transfer it, while still frozen, to the serving plate. Allow it to thaw slightly before decorating as desired.
