How to make
Beat the butter with the sugar and eggs into cream. Mix the flour, cocoa and baking powder. Carefully add the milk and then pour everything into the butter cream. Distribute the dough into a greased form with a diameter of 10 1/4″ (26 cm) with removable sides. Bake for about 25 minutes.
Remove from the oven, release from the form and let it cool. In a pot, boil the milk with the semolina and butter until thickened while stirring nonstop. Add the sugar, coconut flakes and vanilla. Spread the mixture over the cake layer.
Melt the couverture chocolate in a water bath and pour it over the cake. The cake must be stored in a refrigerator for at least 3 hours. Source: Chocolate for modern people.
