Preparation:
Preheat the oven to 180 degrees. Separate two equal baking sheets (or bake two crusts one after the other in one baking sheet), spread them with butter and lightly sprinkle with flour. in a large bowl. When all the powder ingredients are well mixed and without lumps, add milk, oil, eggs and vanilla sugar and mix until you get a homogeneous mass.
Transfer half of the dough to one pan and half to the other (you need two crusts). Bake for 30-35 minutes at 180 degrees. After they are baked, remove the crusts from the oven, let them cool, and then remove them from the pans.
Place the crusts one on top of the other, and spread a layer of filling between them, which is made as follows: Mix butter, milk and sugar into the cocoa, and beat with a mixer until the sugar breaks down and you get a smooth mixture.
Add vanilla sugar and espresso powder, and continue to mix. If your filling is too dry, add a little milk, if it is too liquid, add a little more sugar, until it gets the perfect consistency.
Use the filling to connect the two crusts, and use the remaining filling for the outside of the cake. If you wish, you can put chocolate whipped cream or grated dark chocolate on the cake. Enjoy!
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