Triple Chocolate Cut Cake

1. Cook butter, liquid milk, salt, and DCC on the stove over low heat until melted. Lift. Add vanilla paste, mix well. Set aside, cool.
2. Mix the eggs, granulated sugar, and SP until white and fluffy, but don't need to be thick.
3. Add all the flour ingredients while sifting. Mix using a low speed mixer.
4. Enter the melted butter mixture (room temperature). Mix well with a spatula.
5. Pour the batter into a 20x20cm tin. Bake at 170°c for 40 minutes or until cooked (depending on your oven).
6. Remove from the pan, wait until it cools down, then spread with Pasty Cream, decorate according to taste.
1. Cook 1 part liquid milk with sugar.
Mix the remaining milk with the egg yolks, cornstarch, flour, cocoa powder, salt, mix well. Then strain
2. After the milk is slightly frothy, add the egg yolk mixture, stir until thickened, add the DCC & butter, stir until bubbly and smooth. Turn off the fire. Set aside, wait for it to cool (cover the surface of the pastry cream with cling wrap). If you want to use, mix briefly until the texture is smooth.