Steps

• First, prepare the custard which needs to cool. Pour the milk into a saucepan and begin to heat it, meanwhile, in a bowl, mix the sugar with the eggs using a manual whisk, add the cornstarch. Pour some of the hot milk into the bowl, mix, and then pour everything back into the milk saucepan. Cook on low heat and stir until the desired thickness is reached. Once cooking is finished, pour the cream into two bowls, and in one add the sieved unsweetened cocoa powder, and mix well with a whisk. Cover both bowls with plastic wrap in contact to prevent a crust from forming, let cool completely.

  

• In a bowl, mix the flour and powdered sugar. Gradually add the oil and milk, then add the egg and baking powder. Start kneading with your hands, place the dough on a lightly floured surface, and work it until you have a smooth dough.

  

• Divide the dough into two and start rolling out the first half. Place it inside a 9.5-inch diameter mold greased and floured or lined with parchment paper and trim the edges. Arrange the now-cold creams inside, roll out the second half of the dough and cut out fairly large strips, and lay them over the cream, adjusting the edges with a knife. If you have leftover dough, you can make delicious cookies. Bake in a preheated 350°F static oven for 30 minutes in the middle part of the oven and then another 10 minutes on the lower part of the oven.

  

• Let the cake cool completely inside the mold.

  

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