For the cake batter
3 tablespoons baking cocoa
2 sachets vanilla sugar
1 sachet baking powder
For the mousse
400ml cold milk
3 packets whipped cream
3 tablespoons Nutella
For the ganache
200gr whipped cream
200gr milk chocolate
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-For the cake, beat the eggs and sugar for 2 minutes until frothy.
-add the remaining ingredients ,continue to mix.
-Pour the batter into a greased tin and bake in a preheated oven at 200 degrees for 20-25 minutes.
-When the cake has cooled a little, poke holes in it with a wooden skewer and spread a glass (200 ml) of cold milk over the cake.
-For the mousse, whip the cold milk (400ml) with the whipping cream powder until stiff.
-Then stir in the mascarpone.
-Spread half of the mousse on the cake and smooth it down.
-Stir in the Nutella into the other half and also carefully spread over the cake and smooth down.
-Let the cake rest in the refrigerator for 5 hours.
-For the ganache, heat the whipped cream in a saucepan.
-Remove from the heat before boiling, break the chocolate into pieces and melt in the warm cream, stirring.
-Remove the cake from the fridge and carefully spread the ganache over the top.
-refrigerate for 1 hour
-Then cut into pieces and serve.
Enjoy your meal!