How to make
For the cocoa layer, sift the flour, baking powder and cocoa and leave them aside. In a dry bowl, beat the softened butter with the sugar into cream. Add the eggs 1 by 1, and once everything is mixed well, add a spoonful at a time of the flour, cocoa, baking powder mixture.
Stir until you get a homogeneous mixture. Pour it into a baking form 9″ (23 cm) in diameter with removable sides, laid out with baking paper. Bake in a preheated 390°F (200 °C) oven until ready.
For the white layer, sift the flour with the baking powder and leave it aside. Beat the eggs with the sugar to a fluffy cream. With a spatula, carefully mix the whipped eggs with the flour and baking powder and flavor with vanilla.
Stir until you get a homogeneous mixture. Pour it into a baking form 9″ (23 cm) in diameter with removable sides, laid out with baking paper. Bake in a preheated 390°F (200 °C) oven until ready.
You'll know your layers are ready when you stick a skewer in them and it comes out dry. Leave the ready layers to cool completely. Leave the cocoa layer whole, cut the white layer in 2.
To make the cream, dissolve the pudding in 3 1/3 tbsp (50 ml) milk. Heat the rest of the milk with the sugar and once it comes to a boil, add the pudding while stirring nonstop. Boil until thickened. Leave it to cool completely and then mix with the confectionery cream that you've beaten ahead of time.
Assemble the cake in the cake form you baked the layers in. Put one half of the white layer on the bottom, smear it with cream, put the cocoa layer on top, smear with cream and finish off with the other half of the white layer.
Cover the cake and put it in the fridge for 1-2 hours. Run a knife along the inside edge of the cake form and take the cake out of the form. Smear the cake on all sides with the remaining cream. Make sprinkles for decoration from the 2 types of chocolate. Cut any leftover chocolate finely and put it along the sides of the cake.
