FLUFFY CHOCOLATE MILK CAKE

FLUFFY CHOCOLATE MILK CAKE Cake: 5 eggs 1/2 cup sugar 3 Tbsp flour 3 Tbsp cocoa 1 Tsp baking powder 1.5 chocolate milk Chocolate filling: 5 eggs (separated) 2 cups sugar (1 cup for egg yolks and 1 cup for the whites) 2 cups chocolate chips 2 sticks of butter 16 oz whipping cream Preheat the oven to 360F. Butter and flour 11-inch springform pan. Beat eggs until foamy and then add sugar; keep mixing on high until the mixture is thick and light yellow in color. In a separate bowl with a wire whisk mix together flour, cocoa and baking powder. Turn off mixer and then add flour mixture. With a rubber spatula slowly fold it in until all is smooth. Spread onto prepared baking spring form. Bake 20 minutes. Slowly pour over chocolate milk while the cake is still hot. Prepare chocolate filling using double boiler method. Place egg yolks and 1 cup of sugar in a mixing bowl; place it over simmering water; stir frequently until sugar is melted and mixture gets thick. Add chocolate and stir until it melts. Remove from the heat and let it cool. Mix egg whites with 1 cup of sugar until stiff peak. So now you have two mixtures, whipped egg whites and chocolate mixture. Mix softened butter until creamy. Start adding chocolate mixture and beat well after each addition. Once butter and chocolate are well incorporated, turn off mixer and with rubber spatula add whites in thirds. Keep folding until the filling is creamy and all is well blended. Spread the chocolate filling over the cake; cover with plastic wrap and refrigerate for several hours or overnight. Cover and decorate cake with whipped cream and melted chocolate.