كيك بالشوكولاتة

Preheat the oven to 170°C, then bake the cake for 20 minutes without fan.

After baking, cut the cake using a cup and remove the top layer with a knife.

Start assembling the cake: soak each layer with a mixture of cocoa powder, water, and date molasses.

For the Cream: - 200g soy milk - 90g date paste - 2 local eggs, vanilla - 1/4 cup cocoa powder - 1 tsp natural butter - 30g tapioca starch or regular cornstarch 1. In a pot, mix a little milk with the eggs and starch, then add to the hot milk. 2. Heat the remaining milk, then gradually add the egg mixture while stirring constantly until smooth. 3. Strain the mixture to avoid lumps. 4. Add cocoa powder, vanilla, and butter, then place the cream in a piping bag and refrigerate for 6 hours.

Add a layer of cream in a circular motion, starting from the center and continuing outward.

If filling with jam, leave a hollow in the center and add the jam.

Wrap the cake with a cake strip and press firmly to hold it together, then refrigerate for at least 6 hours

After chilling, remove the strip and apply cream on top in a circular motion and on the sides from bottom to top, leveling with a spatula.

You can create random lines on the surface and decorate as desired. It is preferable to leave the cake in the fridge overnight or for a few hours before serving.