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1
Preheat the oven to 200 degrees Celsius.
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2
Sift together the flour and cocoa powdered. Whisk in the sugar, baking powder and baking soda.
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3
Add the milk, water, and olive oil and mix until combined.
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4
Grease and flour 2 circular cake pans and divide the batter into each.
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5
Bake 35 to 40 minutes. Let cool on a rack and once cool, unmold.
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6
While the cake cools, make the frosting. Set a bowl over simmering water and add the egg whites. Whisk until frothy and add in the sugar little by little. The eggs will become voluminous and almost white in color.
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7
Scrape the beans out of the vanilla pod and beat them into the eggs.
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8
Then add the butter little by little until combined. Refrigerate the frosting 1 to 2 hours before use.
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9
Set 1 of the cooled cakes on a serving dish and top it with a generous amount of frosting.
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10
Add the 2nd cake on top of the 1st and top it with a generous amount of frosting too.
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11
Using an offset spatula, coat the sides and top of the cake with a very thin layer of frosting to set the crumbs. Scrape off excess frosting and refrigerate the cake 1 hour.
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12
After 1 hour, generously frost the sides and top.
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13
Place the remaining frosting in a pastry bag with a size 7 tip. Pipe rose blossom shapes on the top of the cake. Serve
