Chocolate Cake with Light and Dark Chocolate Cream with Strawberries and Dark Chocolate Rim

8 Whip eggs with 230 g sugar and 2 packets of vanilla sugar until frothy until a creamy mass is formed. Stir in 60 g of liquid butter. Stir 230 flour and 1 teaspoon baking powder into the mixture. Put in cake form and bake at 175 degrees for about 30 minutes (make a stick test). Let cool and cut into 3 parts.

White chocolate cream: whip 500 ml whipped cream with 1 packet of vanilla sugar and 3 packets of whipped cream and stir in 150 g of melted white chocolate. Brown chocolate cream: whip 500 ml whipped cream with 1 packet of vanilla sugar and 3 packets of cream stiffener and stir in 150 g of melted milk chocolate.

Mix some milk with a dash of rum and drizzle the bottom cake base with it. Spread the white chocolate cream on top. Put the second cake base on top and drizzle again with the milk and rum mixture. Spread the brown chocolate cream on top and place the third cake base on top. Drizzle again with the milk and rum mixture and finish with white cream. Brush the cake all over with brown cream.

Place the chocolate glaze on strips of baking paper to create a pattern, allow to dry and place on the edge of the cake. As soon as the chocolate has hardened, carefully peel off the baking paper. Finally, decorate with strawberries dipped in chocolate.