This cake is a LAW. As from a pastry shop. Maybe better. Authentic chocolate flavor, it melts in your mouth. And it's done quickly. We all love it at home. If you have your favorite recipe for preparing the biscuit, you can use that instead of ready sponge cake layers. The 2 layers I used are very good and I always keep a pack or two at home. 
First biscuit
  • 200 g biscuits
  • 100 g of napolitan wafers
  • 150 g melted butter
  • 1 tablespoon cocoa cream
  • 150 ml of chocolate milk
Second and third biscuit
  • 2 chocolate sponge cake layers
  • 10 tbs chocolate milk for sprinkling
 Cream filling
  • 500 ml of whipping cream
  • 300 g cooking chocolate 
  • 3 tbs cocoa cream (nutella)

  • chocolate syrup
  • crushed roasted hazelnuts
  1. First, make the cream filling so that it has time to cool and thicken. Heat the whipped cream, add the cocoa cream and chocolate, stir until everything is well melted and combined. It should not boil. Put the prepared filling in the freezer, stirring occasionally.
  2. Then make the first biscuit. Break the biscuits, grind the wafers. Stir. Add the milk and melted butter and add the cocoa cream. Mix well and align this mixture in the 24 cm round mold. Press with your hand to distribute it well and evenly.
  3. If your filling is nicely chilled and thickened, apply a third on the first biscuit. Apply nicely.
  4. Then put one ready sponge cake layer on top and sprinkle with 5 tablespoons of chocolate milk. Apply another third of the filling.
  5. Put the second ready sponge cake layer and repeat the procedure, apply milk and the rest of the filling.
  6. Cool the cake nicely. Remove the side of the mold and correct the sides of the cake if needed.
  7. Finally, add chocolate syrup on top, you will get a mirror glaze. Add roasted hazelnuts for flavor and look.