For the chocolate cake, melt 100 g butter with the vanilla pulp in a saucepan over low heat, then let cool slightly. Beat eggs and sugar with a mixer for about 8 minutes until tripled in volume.
Sift in the cocoa and flour, then gently fold in the butter. Pour the batter into a 26 cm diameter springform pan, smooth it out and bake for 40 minutes.
Cut the cooled cake twice horizontally. Chop the dark chocolate into small pieces and mix it with the whipping cream and the remaining butter in a saucepan over low heat until a smooth mixture is formed.
Allow the chocolate cream to cool and chill completely in the refrigerator. Then beat with a mixer until fluffy. Place one of the bases on a cake plate, spread the base with cream and place the next base on top.
Press down lightly and do the same with the remaining layers and cream. End with a layer of cream and also spread some cream around the edges on the outside.
For the decoration, melt the milk chocolate, run a little down the edges with a spoon. Finally, brush the top with the melted chocolate and make the dots with a palette.
Simply place the palette on the chocolate and pull it up. Repeat the process until the pattern fits.
Preparation Tip:
The chocolate cake can also be decorated in any other way.
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