Prepare the Cake Batter:
Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and flour a cake pan with a diameter of 18/27 cm.
Mix the Wet Ingredients:
In a bowl, beat the eggs with a pinch of salt, 8g of vanilla sugar, and 100g of sugar until light and fluffy.
Add 60ml of oil and 70ml of milk, mixing well.
Combine Dry Ingredients:
In a separate bowl, sift together 140g of flour and 7g of baking powder.
Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Bake the Cake:
Pour the batter into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Filling: 5. Mix Cocoa and Coffee:
In a small saucepan, combine 1 tablespoon of bitter cocoa, 50g of sugar, 1 tablespoon of instant coffee, and 200ml of milk.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Melt Chocolate:
Add 100g of dark chocolate and 30g of butter to the saucepan, stirring until melted and smooth.
Thicken the Filling:
Mix a little water with 1 teaspoon of corn starch to create a slurry.
Add the slurry to the chocolate mixture, stirring constantly until it thickens.
Reserve half of the mixture and let it cool in the refrigerator.
Assemble the Cake: 8. Layer the Cake:
