1. Preheat your oven to 180°C/350°F. In a mixing bowl, beat the eggs and sugar together until smooth. Add in the milk, vegetable oil, and vanillin, and continue to beat until well combined. Gradually add in the flour, cocoa powder, and baking powder, mixing until the batter is smooth. Pour the batter into a greased baking pan and bake for 25 minutes. Once baked, let the cake cool completely.
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2. While the cake is cooling, prepare the custard cream. In a saucepan, mix together the 3 cups of milk, corn starch, flour, and sugar. Cook over low heat, stirring constantly, until the mixture thickens. Once thickened, remove the pan from the heat and stir in the butter and vanillin. Allow the custard cream to cool.
3. In a separate bowl, whip the cream with a cup of cold milk until it forms stiff peaks. Gently fold the whipped cream into the cooled custard cream, then mix in the grated chocolate.
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