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1
In a medium bowl, whisk eggs, 80 ml. of milk and vanilla, set aside.
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2
In another bowl combine the flour, sugar, baking powder, and salt.
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3
Add the remaining milk and softened butter.
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4
Mix well, then gradually add the egg-milk mixture.
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5
Whisk vigorously for 2 minutes until smooth.
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6
Melt the chocolate in the microwave.
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7
Divide the batter in 2.
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8
In one half add the melted chocolate.
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9
Fill a pastry bag with each half of batter.
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10
Preheat the oven to 175 degrees Celsius.
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11
In a 20X20 cm square cake pan, pipe the batter following the edges of the pan, creating alternating squares.
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12
Do this to get three cake layers.
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13
On the first layer: pipe chocolate batter outside, then vanilla, and chocolate in the center. On the second layer: vanilla batter outside, then chocolate then vanilla in the center. Make the third layer similar to the first.
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14
Bake each cake 20 minutes at 175 C.
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15
Let each cake cool before turning it out of mold and cooking the next one.
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16
Pile them up gradually after baking.
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17
To make the frosting, boil the cream, add the chopped chocolate.
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18
Wait 3-4 minutes and whisk until smooth.
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19
Wait 4 minutes before pouring over the cake.
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20
Let the cake set at room temperature and then refrigerate until ready to serve.
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21
Decorate with chocolate shavings.
