Double chocolate cake

Ingredients for 1 servings:

• 250 g chocolate, milk
• 250 g whipped cream
• 1 pack of cream stiffener
• 200 g chocolate, dark
• 300 g whipped cream
• 150 g butter, melted
• 150 g sugar
• 1 ½ packets of vanilla sugar
• 3 eggs
• 75 g flour
• 35 g cornstarch
• 2 tsp, heaped baking powder
• 3 tbsp cocoa powder
• 50 g chocolate glaze, white

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour

For the milk chocolate cream, bring the cream to a boil, stirring constantly. Meanwhile, chop the milk chocolate. Once the cream has boiled, remove it from the heat and melt the chopped chocolate in it. Prepare the dark chocolate cream in the same way. Store both creams in the refrigerator overnight. The next day, preheat the oven to 160°C (fan-assisted) and grease a springform pan. For the pastry, beat the melted butter with the sugar and vanilla sugar until fluffy. Gradually beat in the eggs. Mix the flour, cornstarch, baking powder, and cocoa powder in a separate bowl and stir into the butter, sugar, and egg mixture. Pour the batter into a springform pan, smooth it out, and bake for about 20 minutes. Remove the base from the pan and let it cool. Once cooled, cut the cake base in half lengthwise to create two cake layers. Whip the milk chocolate cream with the cream stiffener and spread it evenly over the bottom cake layer. Carefully place the second cake layer on top. Whip the dark chocolate cream (without the cream stiffener!) and spread it evenly over the top cake layer. Tip: If the dark chocolate cream is too solid, let it stand at room temperature for a while before using. Melt the white chocolate glaze in a water bath and spread it over the cake as desired. Finally, chill the cake in the refrigerator for at least 2 hours before serving.