Layered chocolate cake with creamy filling and ganache

2 tablespoons of powdered sugar

1 coffee spoonful of vanilla extract

Two or three tablespoons of thick cream soup

4 ounces of white chocolate, melted and cooled (facultatif)

Instructions:
Get the chocolate cake ready:

Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.

Put the flour, sugar, powdered cacao, chemical lifter, baking soda, and salt in a large bowl and mix gently.

Slowly add boiling water to the flour mixture while reducing the speed to minimum. Be careful not to overmix the ingredients; you want the dough to be smooth.