Ingredients:
- 1 pack dark cake layers (3 pcs)
- 500 ml whipped cream (heavy cream)
- 200 g dark high quality chocolate
- 3 tablespoons nutella or other cocoa cream
- 150 ml boiling milk mixed with 1 tbsp chocolate powder
- cream for decoration
- Heat briefly the heavy cream, chocolate and cocoa cream, mix until well dissolved. Immediately put in the freezer to cool and harden.
- Heat the milk with 1 tbsp chocolate powder. Keep it warm.
- After the filling has cooled, take one cake layer, sprinkle with half the warm milk and apply 1/3rd of the filling. Repeat the procedure with the second layer and no milk is added to the third. Coat the entire cake with the remaining filling.
- Decorate with whipped cream or as you desire and if you want to serve it quickly, put it in deep freeze for about 1 hour to tighten faster.
- Otherwise the cake the next day is even tastier and melts in the mouth. The most interesting thing is that no one assumed that it was made with ready-made layers and that the filling was so simple, no margarine, yolks, mixer, etc.