FOR THE CAKE:
9 oz. (270 g) butter
9 oz. (270 g) sugar
4 eggs
1 teaspoon vanilla extract
7 oz. (210 g) all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder

• Cut 8 (8-inch) rounds from wax paper.
• Measure and sift together flour, cornstarch and baking powder and fold into the mixture.
• Cream together butter and sugar.
• Beat in the eggs, one at a time.
• Stir in the vanilla extract.
• Divide mixture into 8 equal portions and spread thinly into circles on the wax paper rounds, to within 1-inch of the edges.
• Bake for 5-7 minutes or until just lightly golden brown and carefully remove paper. Cool.

When cold, join together with the filling.

2-1/2 cups milk
1/4 cup cocoa powder
1/2 cup cornstarch
1/2 cup sugar
1/2 cup unsalted butter
1/2 cup unsalted margarine
1/2 cup icing sugar

TIP: 
Cool filling in the refrigerator approximately 2 hours before using.

• Mix cocoa, sugar and cornstarch together with some of the milk until smooth.
• Bring the remaining milk to the boiling point, add cocoa mixture and stir over low heat until thickened. Cool at room temperature until lukewarm.
• Mix together margarine and softened butter with icing sugar until creamy.
• Gradually whip into the cooked lukewarm mixture.

• Melt the chocolate with milk over hot water, add butter and pour over the cake.
• Decorate with whipped cream when cold.