Summary

Ingredients

• 150 g cocoa powder
• 250 ml boiling water
• 3 egg (s) (room temperature)
• 240 g suar, fine rain
• 180 g suar, brown
• 190 g butter, soft
• 310 ml buttermilk
• 280 g flour, fine
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch (s) salt
• 300 g chocolate (dark chocolate), finely chopped
• 3 drops flavor (vanilla)
• 250 g butter, cold
• 500 ml condensed milk
• 500 g suar
• Fat for the molds and baking paper
• Flour for the molds

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Instructions

1. For the chocolate icing, cut the 250 g cold butter into small cubes and place back in the refrigerator.
2. Combine the condensed milk and sugar in a saucepan and heat over a low flame, stirring constantly. When the mixture is boiling, turn the stove to the lowest setting and let it simmer for exactly 9 minutes without stirring. The mixture must not boil over and the time must be strictly observed! Then remove from the heat and quickly stir in the dark chocolate, the cold butter and the vanilla flavor. Let the mixture cool down and then put it in the refrigerator for about 4 hours.
3. In the meantime, grease two springform pans, cover the bases with greased baking paper and sprinkle the molds completely with flour. Knock out excess flour.
4. For the dough, sieve the cocoa powder and gradually stir it into the boiling water. Beat the eggs with the fine sugar until frothy and gradually stir in the brown sugar, 190 g butter, buttermilk and cocoa mixture. Sieve the flour, baking powder and baking soda, mix with the salt and gradually fold into the dough. Pour half of the dough into a mold.
5. Bake one after the other in the oven preheated to 180 ° C for 30-40 minutes each. Allow the dough bases to cool in the molds for about 30 minutes. Then take it out, remove the baking paper and let the bases cool down completely.
6. About 40 minutes before use, take the chocolate icing out of the refrigerator and stir briefly.
7. Then coat one dough base with 1/3 of the chocolate topping, cover with the second base and completely cover the cake with the rest of the chocolate topping. Chill for another 30 minutes and serve.