A soft, fluffy, chocolatey sponge cake served with classic custard cream. This large cake is perfect for a festive table or a family celebration.

Prepare the sponge cake:
Beat the eggs with a pinch of salt using a mixer, gradually adding the sugar until the mixture is thick and firm.
Sift the dry ingredients:
Sift the flour, cocoa, and baking powder together. Add the dry ingredients in portions to the egg mixture and mix to form a smooth batter.
Bake the sponge:
Pour the batter into a baking pan lined with parchment paper.
Bake at 180°C (350°F) for 30–40 minutes.
Important: Do not open the oven door during the first 15 minutes.
After that, you can check for doneness.
Cool and slice:
Let the sponge cake cool completely, then cut it into three layers.
Soak each layer lightly with milk.
Make the custard cream:
Combine all the custard ingredients and mix well with a mixer.
Cook over low heat, stirring constantly, until the mixture thickens.
Let it cool completely.
Assemble the cake:
Spread the custard between the cake layers and also coat the sides.
Prepare the glaze:
Melt the chocolate with the butter and pour it over the top of the cake.
Finish and decorate:
Sprinkle the sides with chopped nuts or grated chocolate if desired.
Chill:
Place the cake in the refrigerator to soak and set.

The result is a wonderfully fragrant, chocolatey, soft cake that your family is sure to love.

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