MILK CHOCOLATE CAKE

INGREDIENTS:

For 2 cake layers:

• 4 eggs
• 4 tablespoons of granulated sugar
• 4 tablespoons of all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons of pure cocoa powder
• 4 tablespoons of lukewarm water

For the cream:

• 670 ml of milk
• 70g of cornstarch
• 2 and 1/2 tablespoons of sugar
• 80g of high-quality white chocolate (for optimal melting)
• 160g butter
• 100g of powdered sugar

For the chocolate coating:

• 140g of milk chocolate
• 3 tablespoons of milk
• 100g of butter

INSTRUCTIONS:

For the cake layers:

1. Beat eggs thoroughly with granulated sugar. Sift flour with cocoa and baking powder, then gently fold into the egg mixture.
2. Add lukewarm water and mix again. Divide the batter between two 20cm diameter molds lined with baking paper. If you only have one mold, bake one layer first and then the other.
3. Bake in a preheated oven at 200ºC for 15 minutes.

For the cream:

1. Mix 100ml of milk with sugar and cornstarch, set aside. In a saucepan, heat the remaining 570 ml of milk with white chocolate until it boils.
2. Add the reserved mixture to the boiling milk, continuously stirring until it thickens to a custard-like consistency. Remove from heat and let it cool.
3. Beat softened butter with powdered sugar until well combined, then gradually add the cooled cream while continuously beating to avoid lumps.

For the chocolate coating:

1. Melt all coating ingredients in a double boiler and mix thoroughly.

Assembly:

1. Place one cake layer on a plate. Pour half of the cream over the layer, followed by half of the chocolate coating. Place the second cake layer on top and repeat the process with the remaining cream and chocolate coating.
2. Refrigerate for approximately 1 hour to ensure thorough cooling.