INGREDIENTS

For the Cake:

• - 4 Large eggs
• - 225g Butter (room temperature)
• - 200g Sugar
• - 5g Baking powder
• - 25g Cocoa Powder
• - 210g Flour
• - 5ml Vanilla extract

For Chocolate Fudge:

• - 50g Cocoa Powder
• - 25g Powdered Sugar
• - 55g Butter (melted)
• - 60ml Milk
  

COOKING PROCEDURES

1. Preheat oven to 180°C / 356°F. Oil two round baking molds (20cm diameter) and cover with parchment paper.

2. Sift dry ingredients into a bowl.

3. Add eggs, sugar, softened butter, and vanilla.

4. Beat the mixture with a mixer until smooth. Stir in 2 tablespoons of hot water. If the dough is not liquid enough, add 2 more tablespoons of hot water.

5. Pour the batter equally into both forms and smooth the surface.

6. Bake for 35-40 minutes until the cakes rise and begin to move away from the sides of the mold.

7. Make the chocolate fudge cream by sifting powdered sugar and cocoa powder into a bowl. Add milk and melted butter. Beat until smooth.

8. Coat the cooled cakes with the chocolate glazing and layer them on top of each other.