Preparation:
1. Beat eggs with sugar. Add milk, vegetable oil and vanilla. Beat. Add flour, cocoa, baking powder. Bake for 25 minutes at 180°C/350°F. Cool the cake. Gently cut the top of the cake with a knife, stepping back a few inches from the edges.
2. Mix all the custard ingredients. Bring to thickening over low heat. After the cream has thickened, turn off the heat, add the butter and vanillin. Cool the cream.
3. Cooking whipped cream in a bowl, beat a glass of milk with a bag of whipped cream. Mix with custard. Grind the chocolate.
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