Easy Chocolate Baton Cake

Whisk eggs and sugar until white and fluffy.

Add vegetable oil and mix well.

Sift in cornstarch, flour, cocoa powder, and baking powder, then stir to combine.

Pour the batter into a parchment-lined 30x40 cm tray.

Bake in a preheated oven at 160-170°C until a toothpick comes out clean.

In a pot, combine milk, sugar, cocoa powder, flour, cornstarch, and egg yolks.

Stir constantly and cook over medium heat until it boils and thickens.

Remove from heat and add chocolate and butter, stirring until melted and smooth.

Allow the cream to cool, stirring occasionally to prevent skin from forming, then refrigerate for at least 2 hours or overnight.

In a separate bowl, whip the whipped cream mix with 1/2 cup milk until fluffy.

Add the whipped cream to the cooled chocolate cream and mix with a mixer for 5 minutes until well combined.

Once the cake is cool, cut it into three equal parts.

Optionally, brush each cake layer with a little milk to moisten.

Spread a layer of cream on each cake piece and stack them, adding optional nuts or fruits between layers.

Cover the entire cake with the remaining cream, smoothing the top and sides.

Refrigerate the cake for 3-4 hours to set.

Melt 80 grams of chocolate and use it to coat the sides, or decorate with whipped cream, nuts, and fruit sauce as desired.

The cake is naturally soft and moist, so moistening with milk is optional but can make layers more even.

You can customize decorations with different chocolates or fruits based on preference.

This cake is impressive for special occasions and can be made ahead for easier serving.