Chocolate Cake

Whisk the eggs with the sugar just until combined using a whisk or a mixer on low speed, then stir in the milk, water, vegetable oil, and salt.

Sift the flour, cocoa powder, baking powder, and baking soda directly on top, mix well, pour in the vinegar, and mix thoroughly again.

Divide the batter evenly between two 16 cm cake pans. Bake at 160°C until a toothpick inserted in the center comes out clean, about 45–50 minutes. Let cool, wrap tightly in plastic wrap, and chill in the refrigerator overnight.

Bring the heavy cream to a boil, pour it over the chocolate, stir until combined, and emulsify with an immersion blender. Add the butter, blend again until smooth, and let cool.

Slice each cake layer horizontally into 4 equal sponge layers. Assemble by spreading the frosting between the layers (divide the frosting into 7 equal portions beforehand for even layers; I used about 140 g per layer).