6-Layer Dark Chocolate Cake

For the sponge cake:

• With the electric whisk, whip the butter with the sugar until you obtain a frothy cream.
• Add the eggs one at a time, then the milk while continuing to mix. Sift the dry ingredients (flour, cocoa and yeast) and add them do the mixture a little at a time.
• Pour the mixture into a greased and floured mold and bake in a static oven at 175 ° for 20/25 minutes.
• Make and cook 3 bases and let them cool completely.

For the custard:

• Bring the milk to a boil.
• In a bowl mix the flour and sugar, then dissolve with warm milk and incorporate the yolks.
• Once it boils, pour the mixture into the milk. Cook the cream, stir until boiling.
• Transfer to a bowl, cover with plastic wrap (directly in contact to prevent the patina from forming); leave to cool completely in the refrigerator.

For the Baileys syrup:

• In a bowl, mix the Baileys, milk and sugar, making it dissolve completely.

For assembly:

• Make two discs for each previously cooled sponge cake, so for 3 sponge cakes you will have 6 discs.
• Start stacking the first disc, wet with a brush and stuff it. Continue until you finish the disc.
• Spread a thin layer of Cremadelizia Cacaco Babbi over the entire cake, including the sides and top layer. Garnish the sides with a thin layer of cream, the lower edges with spikes of cream, the upper edges, instead, with alternating tufts of cream and whipped cream.
• Melt the remaining Cremadelizia Cacao Babbi for 8-10 seconds in the microwave at medium power and fill a cone made with baking paper; create thin lines of ganache along the entire edge of the cake.
• Place in the refrigerator for a few hours before serving.