Chocolate Cake

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Line a 28 cm (11 inch) round baking pan with parchment paper and lightly grease with margarine.

We will make three sponge cakes using the above ingredients.

Sift together the flour, baking powder, and cocoa.

Using a mixer, beat 3 eggs with the sugar until frothy and pale yellow. Add the oil and mix briefly. Then, alternating, add the flour mixture and milk (reduce mixer speed to low or use a spatula to fold in the flour mixture and milk).

Pour the batter into the prepared pan and bake for 20-25 minutes.

Repeat the process three times to make 3 layers.

While the sponge cakes are baking, prepare the filling.

Break the white and dark chocolate into pieces and pour the whipping cream over them. Heat gently, stirring until all the chocolate is melted and the mixture is smooth. Just before finishing, add the margarine cut into pieces. Stir until the margarine is melted and the mixture is smooth and shiny.

Let it stand for a bit as the filling is quite runny; it will thicken slightly and be easier to spread over the cake.

For the syrup: Boil the sugar and water for 4-5 minutes. Meanwhile, warm the milk and dissolve 1 tablespoon of cocoa in it. Add the milk and cocoa to the sugar water and continue to cook on low heat for 2-3 minutes until everything is well combined.

Assembly: Layer the cake as follows: Sponge cake – syrup – filling – sponge cake – syrup – filling – sponge cake – syrup – filling!

It is important to apply the syrup gradually; it will absorb better. Do not pour it all at once. I divided the syrup into three approximately equal parts to make it easier. I layered the cakes in a springform pan and frosted the entire cake the next day.