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BAM Cake converter 
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Ingredients:
- 220 g flour
- 200 g sugar
- 75 g BAM cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 240 ml buttermilk
- 120 ml of oil
- 2 large eggs, room temperature
- 2 teaspoons BAM vanilla paste
- 240 ml boiling water
- 500 ml sweet cream
- 340 g BAM dark chocolate
- 115 g butter (sliced)
- 1 teaspoon BAM vanilla paste
Instructions:
1
Pečico segrejemo na 180 °C. Dva okrogla pekača za torto s premerom 23 cm namastimo in dno obložimo s papirjem za peko.
V veliki skledi zmešamo moko, sladkor, BAM kakav v prahu, pecilni prašek, sodo bikarbono in sol.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs and BAM vanilla paste. Add the wet ingredients to the dry ingredients and stir until combined. Slowly add the boiling water and stir until the batter is smooth.
2
Divide the batter evenly between the two prepared cake tins. Bake for 30 to 35 minutes or until no traces of batter remain on the toothpick inserted in the centre of the batter.
Allow the cakes to cool in the tart tins for 10 minutes before removing from the tart tins and cooling completely on a wire rack. To make the chocolate cream filling, heat the cream in a saucepan over a medium heat until it comes to the boil. Remove the heated cream from the heat and add the dark chocolate and butter. Stir until the chocolate and butter are melted and the mixture is smooth.
3
Add the BAM vanilla paste and allow the mixture to cool. Once the sponge cakes and chocolate cream filling have cooled, place one layer of cake on a serving plate. Spread a thick layer of chocolate cream filling on top of the cake. Place the second layer of cake on top of the chocolate filling. Spread another thick layer of chocolate cream filling on top of the second layer of cake.
4
Chill the cake in the fridge for at least 30 minutes to set the chocolate filling. Decorate the cake with additional chocolate chips or other toppings, if desired. Have a good run!
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