For the batter and 20 cm and 24 cm in diameter springform pans:
375 g of all-purpose flour
200-360 g of sugar
250 ml of vegetable oil
125 ml of hot water
6 middle-sized eggs
20 g of cocoa powder
15 g of baking powder
some vanilla extract
a pinch of salt
For the cream:
200 g of bitter-sweet chocolate
200 ml of heavy whipping cream
380 g of caramelized sweetened condensed milk (dulce de leche)
170 g of butter
To decorate the cake with:
100 g of bitter-sweet chocolate
some cocoa powder and icing sugar
The cake is about 2 kg