A great summer cake, easy to make and even easier to eat, a real kinder ice cream flavor, joy for both young and old. I even think about making it for my son's birthday - it's so good.

The preparation is not complicated, it is even fun, at least I enjoyed it when I layered the cream, and it took me about 40 minutes to prepare it. You can use 24 cm round mold or in that size long rectangular bread mold.



►150g biscuits

►100 g melted butter

►70 g sugar

►100 g melted cooking chocolate

►100 ml cold milk


►100 g chocolate

►1 tbs cocoa

►200 ml whipping cream


►600 ml whipping cream

►300 g sweetened condensed milk

►1 tbs vanilla extract for the white cream

►100 g melted cooking chocolate + 1 tbs cocoa powder  for the chocolate cream


  1. First, make the base. Ground the biscuits in a food processor, add the sugar and cold milk. Mix.
  2. Then add melted chocolate and melted butter (you can melt them together in a regular coffee pot).  Mix well and spread the mixture into a round or oblong mold lined with nylon foil. Put in the fridge.
  3. For the cream, beat whipping cream with a mixer until nicely foamy and add the condensed milk, continue mixing until you get a nice cream. 
  4. Divide into 2 parts, in one part, add the vanilla extract and mix, and in the other the melted chocolate and cocoa and mix with the mixer.

  5. For the ganache, heat the whipping cream and add the chocolate, mix well and strain through a strainer. Set aside.

  6. Take the base out from the fridge. With the help of a spoon, put first 1 tbs from one filling, then from the other, pour some ganache in between the creams.

  7.  Continue until the creams and the ganache are finished.

  8. Put in the freezer to freeze nicely for a few hours.

  9. Then, take the cake out  of the mold, remove the nylon foil. The cake is ready for consumption. It can be stored in the freezer or in the refrigerator.